Delicious puff pastry sticks

Sun-Dried Tomato and Pesto Puff Pastry Sticks

Tags: dips | spreads fingerfood desserts

These rich and flaky homemade straws are great served with a variety of cheeses, olives and cured meats as part of a simple yet gourmet-inspired charcuterie board.


1 package Puff Pastry Dough
1 cup pesto
1/4 cup (finely chopped) sun-dried tomatoes


  • Preheat oven to 400˚F. Line baking sheet with parchment paper. Set aside.
  • On work surface, roll out each sheet of puff pastry between 2 sheets of parchment paper into 12- x 10-inch rectangle, about 1/4-inch thick.
  • Brush pesto all over pastry. Using pastry wheel or pizza cutter, cut into 6-inch long strips, about 1/2 inch wide. Arrange on prepared baking sheet. Sprinkle with sun-dried tomatoes.
  • Bake for about 15 minutes or until golden brown. Let cool completely on rack. (Pastry can be stored in an airtight container at room temperature for up to 3 days.)
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