Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Puff Pastry Broomsticks
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- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 20 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 195
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 44 mg
- Sodium
- 484 mg
Make these fun, savory bites for your next Halloween gathering or for a spooky snack before trick or treating. This recipe easily doubles (and uses the whole box of pastry) if you’re feeding a crowd. They are perfect for assembling earlier in the day and baking right before serving; just be sure to add a minute or two to the baking time if they are very cold from the fridge.
- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 20 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 195
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 44 mg
- Sodium
- 484 mg
Ingredients
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Directions
- Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment.
- Use a paring knife to cut vertical lines about halfway up each cocktail frank to separate the bottom into 6 strands. Carefully push a pretzel stick into the uncut side of each to make a broomstick. Set aside.
- Roll the puff pastry sheet to a 15-by-12-inch rectangle on a lightly floured work surface. Cut horizontally with a pizza cutter to make two 15-by-6-inch strips. Working with one piece at a time, brush the surface of each strip with the beaten egg and sprinkle with half of the cheese, patting to adhere. Fold the top of the strip over to meet the bottom and pat to seal. Flour lightly and roll to a 15-by-4-inch strip. Cut vertically to make five 3-by-4-inch pieces. Cut each piece vertically from the bottom about two-thirds of the way up to make 1/4-inch strips, resembling the straws of a broom.
- Brush the uncut tops of the pastry pieces with egg wash (don’t brush the straws of the brooms or they’ll stick together). Set a cocktail frank on the left side of a pastry piece, so the pastry peeks just a tiny bit above it. Roll the pastry around the frank to cover it, making it into a broom shape and pressing it to seal. Place on the prepared baking sheet and fan the bottom strips slightly to make it look more broom-y. Repeat with the remaining franks and pastry. Refrigerate for 15 minutes.
- Brush the pastry lightly with the egg wash and sprinkle with a little flaky salt. Bake, rotating the baking sheets from top to bottom halfway through, until the pastry is cooked through and deep golden, 20 to 24 minutes. Let cool slightly before serving with honey mustard for dipping.
