I have about 8 sheets of puff pastry sitting in the freezer, slowly dehydrating around the corners. It’s clear that it’s time for me to go on a puff pastry baking extravaganza (well, in my mind it is) to use it all up before it all goes off.
Incidentally, my parmesan cheese is also nearing the end of its shelf life so what better way to consume than to make some parmesan puff pastry sticks!
It’s extremely simple and easy and quick – perfect for munching on a dinner party with some dips if puff pastry and parmesan cheese does not seem fattening enough as it is.
Makes 12 sticks
1 sheet puff pastry
Handful of parmesan
- Preheat oven to 180 Celcius (fan forced).
- Sprinkle parmesan liberally over the surface of puff pastry and press in a little to increase adherence. One could egg wash the surface but I just couldn’t be bothered.
- Pick a strip up and twist until desired spiral is achieved and lay down on a baking sheet. Repeat with the others.
- Bake for about 12 minutes or until crisp and golden.
I received a cookie press as a Christmas present a year and a half ago but had never bothered to use it. I didn’t think much of plain butter cookies – seemed a tad boring to be honest. But I’ll be visiting an elderly friend in a few days and she loves plain butter cookies. So I decided to break out my brand new cookie press and get pressing!
Except it didn’t work as it should.
The cap holding the template kept unscrewing itself every time I pressed down – leading to leaking dough everywhere. It was not a pretty sight. At all.
I thought it was me – I didn’t know how to screw the lid on. But after 10 tries of various possibilities and YouTube-ing and googling
and swearing I had to conclude it wasn’t me – it was the press.
And that’s how I got stuck with a batch of spritzer cookie dough with no idea what to do with it. Ended up just rolling it into balls and pressing nuts into them. Still reasonably pretty and tasty – but not like what spritzer cookies were meant to be.
Almonds in front, walnuts in the middle and the few flower shaped spritzer cookies that I managed to wrestle out of the cookie press before giving up.
The dough was lovely and light and buttery though – here’s the recipe. And I wish you all the best with your cookie presses.
225g butter, room temperature
100g caster sugar
1 tsp vanilla essence
295g plain flour
- Preheat oven to 160 Celcius (fan forced).
- Cream butter and sugar together until light and creamy.
- Add egg and vanilla essence – beat until fully incorporated
- Add flour. Roll into a narrow log and insert into cookie press and press onto unlined cookie pans.
- Bake for about 10 minutes or until slightly golden around the edges.
If your cookie press fails – feel free to try out my option.