Ingredients

1 sheet puff pastry thawed

Flour for dusting

½ cup Traditional olive tapenade

¼ cup Grated Parmesan Cheese + more for garnish

Egg for egg wash

3-4 sprigs fresh thyme leaves removed

Instructions

Preheat the oven to 400 degrees Fahrenheit

On a lightly floured surface, roll out the thawed puff pastry slightly.

Spread a layer of the olive tapenade onto half of the puff y and top with grated Parmesan cheese.

Fold the other half of the pastry over the tapenade and gently press down to flatten. Use your fingers to seal the edges around the pastry.

Next, use a knife or pizza cutter and cut 1-inch-long strips into the pastry. Then take each strip and twist, making a long straw, then transfer to a lined baking sheet.

Whisk the egg with a splash of water, making an egg wash. Brush each puff pastry twist with egg wash and garnish with fresh thyme and grated Parmesan cheese.

Bake the puff pastry straws for 20-22 min until the straws are golden brown and crisp.

Once done, let the pastry straws cool for a few minutes before serving.

Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen