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Parmesan Spirals

Bake and cool your Parmesan spiral appetizers one day before serving. Store them at room temperature.

  • Yield: Makes 24
Parmesan Spirals

Source: Everyday Food, December 2006

Ingredients

  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • Coarse salt and ground pepper
  • All-purpose flour, for rolling
  • 1 sheet puff pastry (from a 17.3-ounce package), thawed
  • 1 large egg, beaten

Directions

  1. In a bowl, mix cheese and paprika; season with salt and pepper. On a floured surface, roll out pastry to 10 by 14 inches. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes. Preheat oven to 400 degrees. Cut roll into 3/8-inch-thick slices. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely.

Reviews (2)

  • MaggieLawler 31 Dec, 2008

    Try using Romano by itself or a mixture of Parmesan and Romano.

  • jammiejulie 30 Dec, 2008

    These were okay--I liked the flakey texture, but couldn't taste the parmesan and I used quite a bit.

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