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Rosemary Romano Ribbons

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Elegant cocktail parties are not complete without these easy-to-make, delectable puff pastry ribbons.  They're also a perfect way to dress up the menu at your next dinner party.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 15 minutes
  • Cool: 2 minutes
  • Serves: 18
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4 33

Recipe

Ingredients

  • 1/4 cup grated romano cheese

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2 tablespoons chopped fresh rosemary leaves

  • 18 wooden skewers (8-inch)

Directions

  1. Heat the oven to 400°F.

  2. Sprinkle a work surface with 2 tablespoons cheese.  Unfold the pastry sheet on another the work surface.  Brush the pastry sheet with water.  Place the pastry sheet, wet-side down, onto the cheese.  Brush the pastry sheet with water.  Sprinkle with the remaining cheese and rosemary.  Press the cheese mixture lightly into the surface of the pastry with a rolling pin.

  3. Cut the pastry sheet crosswise into 18 (1/2-inch) strips.  Thread the pastry strips accordion-style on the skewers.  Place the skewers onto 2 baking sheets.

  4. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on wire racks for 2 minutes.  Carefully remove the skewers from the pastries.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

Helpful Puff Pastry tools: Rolling pin, pastry board, sharp knife and/or pizza wheel to cut dough, pastry brush, baking sheets or parchment paper.

For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.

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