Parmesan And Poppy Seed Sticks Recipes

PARMESAN AND POPPY SEED LOLLIPOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line two large baking sheets with parchment paper and grease.
• Toss the cheese and seeds together in a small bowl. Sit a 3 1/2in (9cm) ring or cookie cutter on one of the baking sheets and sprinkle a small handful of the cheese mixture into it, in a thin layer. Carefully lift the ring off to reveal a neat-edged disk of Parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disk. Repeat with the remaining cheese and sticks to make 10 in total (leaving about 1 1/4in/3cm spaces between them to allow for any spreading during cooking).
• You should have a little Parmesan left over, so use it to cover up the part of the lollipop stick resting on the disk.
• Bake in the oven for 5 minutes, swapping to a different shelf halfway through. The cheese should be lightly golden and bubbling.
• Remove from the oven and slide the paper off the baking sheets and onto a rack to help speed up cooling. Let cool for 1 to 2 minutes until the lollipops have become crisp. Very carefully remove each one with a spatula. I like to serve these stuck upright into a box with holes in the top.

PARMESAN AND POPPY SEED STICKS

Steps:

• Thaw puff pastry according to package instructions, just until it is soft enough to cut. (This should take about 20 to 30 minutes at room temperature). Puff pastry should still be very cold. Preheat oven to 425 degrees with two racks.
• In a small bowl, mix to combine cheese and cayenne pepper. In a second small bowl, combine sesame and poppy seeds with salt, and set aside.
• Arrange cold puff pastry on work surface. Cut puff pastry lengthwise into two equal 5-inch-wide halves. Brush each half with beaten egg. Sprinkle one half with cheese mixture and other half with seed mixture. Using a pastry cutter or knife, cut each half crosswise into twenty 1/2-inch strips.
• Working one at a time, twist each strip into a double spiral, and transfer to parchment-lined baking sheets, 1/2 inch apart. Using your thumb, press the ends of the strips down into the parchment to prevent unraveling. Transfer to freezer, and chill until very firm, about 20 minutes. (Refrigerator may be used for chilling but will take at least twice as long.) Check dough while chilling to make sure it stays twisted.
• Transfer the straws to the oven, and bake until golden, rotating baking sheets halfway through cooking time for even browning, 10 to 15 minutes. Cool the straws on a cooling rack.

GARLIC PARMESAN BREADSTICKS

Steps:

• In a bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add 1/2 cup butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; roll into a 24x10-in. rectangle. Cut dough in half lengthwise, then into 5-in. x 1-in. strips. Twist each strip and place 2 in. apart on greased baking sheets., Brush strips with remaining butter; sprinkle with garlic salt and Parmesan cheese. Cover and let rise in a warm place until doubled, about 20 minutes., Bake at 350° for 20 minutes or until golden brown. Remove from pans to wire racks. If desired, serve with marinara or spaghetti sauce for dipping.

POPPY-SEED STICKS

Steps:

• Heat the oven to 425 degrees . Line two baking sheets with parchment paper. Dust a clean work surface with flour, and roll each piece of puff pastry into a 10-by-14-inch rectangle, less than 1/8 inch thick. Transfer the rolled-out dough to baking sheets; refrigerate for 15 minutes.
• Remove dough from refrigerator, and generously brush one puff-pastry sheet with egg yolk. Sprinkle the salt and pepper over the sheet, then cover with poppy seeds. Brush the second pastry sheet with egg yolk, and place on top of first, yolk sides together. Gently press the two sheets together so the poppy seeds stick between them. Return the pastry to refrigerator, and chill another 15 minutes.
• Remove the pastry from the refrigerator, and brush the top generously with the remaining egg yolk. Using a pizza wheel or a long sharp knife, cut the dough into 10-inch-long strips that are 1/4 inch wide. Hold a piece of dough in the middle, and start twisting in the direction of each end; twist until entire piece of dough is tightly coiled. Transfer twist to a baking pan; press the ends to metal. Repeat with the remaining dough.
• Bake until the sticks are golden brown, about 8 minutes. Transfer to a wire rack to cool completely, and store in an airtight container up to 1 week.

PARMESAN, POPPY SEED & CARAWAY TWISTS

Steps:

• To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour, then pulse again until the mixture begins to come together. tip the mixture onto a board and gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry.
• Heat oven to 190C/fan 170C/gas 5. roll the pastry into a large a4-sized rectangle, roughly 20 x 30cm. Brush the sheet with the beaten egg and cut in half widthways. Sprinkle one half with the Parmesan and the second half with poppy and caraway seeds. lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12-15 sticks. arrange on a baking sheet and chill for 10 mins.
• Bake for 8-10 mins until golden brown, then cool for 5 mins before lifting onto a wire rack.

CREAMY POPPY SEED FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, melt butter in a small skillet over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour until blended. Gradually whisk in water and cream. Cook and stir for 1-2 minutes or until thickened., Stir in the Parmesan cheese, parsley, poppy seeds, pepper and salt until blended. Drain fettuccine; toss with cream sauce. Sprinkle with basil.

PARMESAN, PUFF PASTRY STRAWS

Steps:

• Note: The saltiness of Parmesan cheese varies from wheel to wheel, so be sure to taste the cheese before adding it to the mixture; If it is salty, reduce the amount of salt added to 1 t or alternatively, eliminate the added salt, entirely; You may choose to make your own pastry, or not; If not, then Tenderflake makes an excellent Puff Pastry, and you can purchase this from the frozen pastry section at your favourite Supermarket.
• Preheat Oven to 425F, with the rack in the centre.
• Place the chilled puff pastry on a lightly floured surface.
• Roll out the dough until it is about 1/8 inch thick, making a 24 x 26 inch square (if you use the packaged puff pastry, your square will be slightly smaller-- That is OK, you will have two squares) Use a sharp knife to trim the edges of the dough; this will help make the edges uniform as they cook.
• Brush the dough lightly with the melted butter.
• Sprinkle the dough with 3/4 cup of the Parmesan and 1 tsp of the salt.
• Brush the surface of the dough with the egg.
• Sprinkle with the remaining salt and Parmesan.
• Using a very sharp knife, cut the dough vertically, into 1/2 inch strips.
• Transfer 6 of the strips to a baking sheet, spacing them evenly apart.
• Grab each end of the dough strip with your fingers, and carefully stretch and twist the strip in opposite directions to create spiral strips.
• Continue with the remaining strips of dough.
• Bake until golden brown, 10- 12 minutes.
• Remove and let cool on the baking sheet for 5 minutes to firm up.
• Using both hands, transfer the sticks to a wire rack or serving platter.

PUFF PASTRY CHEESE STICK APPETIZERS

Steps:

• Preheat your oven to 400°F.
• Then take a bowl, and a cheese grater (or food processor) and grate cheese into the bowl, or in the food processor.
• Add your herbs, garlic powder, pepper and sesame seeds to the cheese, and stir to combine.
• Beat eggs in a long baking dish.
• Dip both sides of defrosted dough in the beaten eggs and dredge it lightly in the cheese mixture.
• Then take the seasoned sheets of dough and place them on sheets of wax paper.
• Using a pastry wheel, cut dough into 6x1 inch strips.
• Then take those strips, and twist each of them into spiral shapes and place about 1 inch apart from one another on a foil-lined baking sheet.
• Bake your cheese sticks in the oven and bake for approximately 15 minutes.
• Using a wide spatula, carefully remove from pan and serve.