As a famous saying goes: “The Epiphany, takes all the holidays away!” And indeed, the feast of January 6th definitively concludes the long cycle of Christmas holidays, bringing with it that relentless rhythm of large family gatherings and endless feasts that we all have more or less faced! Our days return to that normality and sobriety that, in a way, we missed. Personally, when possible, I love celebrating the classic Epiphany with family members or friends whom I care deeply about, organizing themed evenings with classic board games, interspersed with the distribution of candy bags as the best traditions dictate, and with enjoyable gastronomic moments! These puff pastry breadsticks, proposed among the appetizers last year, were among the most popular: soft and at the same time crispy, aromatic, and really tasty. Beyond the holidays, they still represent a truly original way to surprise your guests, perhaps accompanied by cold cuts and cheeses, or with savory mousses. I chose to flavor them with mixed oily seeds and flavors like rosemary, but nothing prevents you from replacing these with spices or whatever your creativity suggests. Perfect also for a fun and informal aperitif! Just one piece of advice: double the doses I suggest in the recipe because, believe me, they will disappear!
Other ideas to bring to your holiday buffet:
- Difficulty: Difficult
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 1 roll puff pastry (rectangular)
- 1 egg
- 2 oz Parmigiano Reggiano DOP (grated)
- 2 tsp black sesame seeds
- 2 tsp sesame seeds (white)
- 2 tsp poppy seeds
- 2 tsp rosemary
- 1 tbsp milk
- 1 pinch salt
Tools
- 1 Rolling Pin
- 1 Brush
- 1 Pizza Cutter
Preparation
To prepare the aromatic cheese puff pastry breadsticks, start by unrolling the puff pastry on a work surface, cover it with another sheet of baking paper, and slightly roll it out with the rolling pin (fig. 1).
In a small bowl, beat the egg with a pinch of salt, add a tablespoon of milk, and emulsify. Spread the mixture with a kitchen brush on the surface of the puff pastry (fig. 2).
Sprinkle the grated Parmesan over the entire surface. Then ideally divide the puff pastry rectangle into three equal rectangles: on the first, evenly distribute a mix of black sesame seeds and poppy seeds, on the second, the white sesame seeds, and on the third, the rosemary (fig. 3).
At this point, using a smooth-blade pizza cutter, make 6 strips about 1 inch wide vertically and cut the puff pastry horizontally, making 3 cuts to obtain 3 strips about 3-4 inches (fig. 4)
Start with the strips topped with black sesame seeds and poppy seeds and twist them, ensuring the filling stays on the outside; continue with the strips with white sesame seeds and with the rosemary strips. Place all the obtained strips on a baking sheet lined with parchment paper, well spaced apart (fig. 5)
Bake in a preheated static oven at 392°F for about 8-9 minutes. When they are nicely golden, remove them and let them cool (fig. 6).
And voilà…the aromatic cheese puff pastry breadsticks are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Once cool, store the breadsticks in a paper bread bag while waiting to serve them. If there are leftovers, store them in a suitable airtight container for up to 2 days.
