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Yesterday I promised the recipe for these fun puff pastry ribbons that accompanied the Pan Seared Shrimp Salad post. I first saw them on the Pepperidge Farm Puff Pastry site and couldn't resist giving them a try. The original recipe was for Rosemary Romano Ribbons. I thought they were so beautiful and could have so many interesting variations but by the time I was half-way through trying the recipe for the first time, I wasn't so sure........ You basically just thaw a pre-packaged sheet of puff pastry and sprinkle it with cheese and rosemary. After patting the rosemary/cheese combination into the puff pastry, the instructions direct you to cut the pastry in thin strips and thread them onto wooden skewers. Simple, right?
When I got to this "threading" step, I was ready to throw the whole mess in the trash! The thin strips of pastry accordion folded and threaded on the skewers did not look at all like they would result in the beautiful squiggly bread sticks that were pictured on the PF site! I reluctantly stuck this pan of pitiful looking pastry strips in the oven. When I peeked at them 10 minutes later I was a bit more encouraged - they were starting to puff up. 5 minutes later, I was "wowwing"! They were gorgeous, a total transformation from my former ugly ducklings! Now my crazy culinary mind has gone wild just thinking of all the fun variations I could do with this simple technique..........
Rosemary Goat Cheese Puff Pastry Ribbons
¼ cup crumbled Goat cheese
½ of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
2 tablespoons chopped fresh rosemary leaves
18 wooden skewers (8-inch)
1. Heat the oven to 400°F.
2. . Unfold the pastry sheet onto a work surface. Brush the pastry sheet with water. Sprinkle with the 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 (½-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.
A Few Fun Variations!
Italian - substitute Parmesan cheese and dried Italian seasoning
Greek - substitute Feta cheese, 1 tablespoon finely chopped sun-dried tomato and dried or fresh oregano
Pesto Asiago - spread lightly with pesto (about 1 tablespoon) and sprinkle with finely grated Asiago cheese
Cheddar Scallion - substitute finely grated Cheddar cheese and finely chopped scallion
Apple Cinnamon - ½ of a medium Gala or Honey Crisp apple finely chopped and sprinkle with 1 tablespoon sugar and 1 teaspoon cinnamon
Use your imagination to come up with new varieties!
TIP Serving Suggestion: For a unique presentation, you can leave the pastries on the skewers and stand them in a pretty vase or glass.
Adapted from Rosemary Romano Ribbons from the Pepperidge Farm Puff Pastry Site
Ansley says
Can these be made a day in advance?
Thanks,
Ansley
Chris Scheuer says
Hi Ansley, these are best on the day that you make them but you could re-warm them in the oven the next day.
Ansley says
Thank you!
The Café Sucré Farine says
You don't have to soak the skewers with this recipe - have fun with them, they really are delicious and a unique side for a salad or soup!
Diane says
This sounds fabulous and I really like the different variations. Do you need to soak the wooden skewers first?