Thursday, May 31, 2018

Ramp Basil Parmesan Puff Pastry Sticks

Don't ever underestimate the versatility of a puff pastry sheet. I always keep a package of them in the freezer. Here's a perfect example of why:

I had some sad, starting to shrivel ramps in the crisper as well as a bit of basil leftover from a Caprese appetizer I made for the past holiday weekend.  

I couldn't bear to throw ou the ramps so pesto was about to happen when I remembered a recipe for puff pastry zucchini twists I had seen in a German cooking magazine. 

Deciding to make a ramp and basil riff on that recipe, I pulled out a puff pastry sheet to defrost, grated some parmesan cheese, chopped up the rest of the ramps and basil and created this recipe.

I'm saying bye bye to May with my last ramp recipe for the season. I promise it's the last one even though that makes me sorta sad. I'm so moving on to rhubarb which cheers me up a little. 

This appetizer recipe is dead easy and perfect for entertaining guests who will enjoy a cheesy, crunchy spring flavored delight. The taste is puff pastry meets garlic bread. 

Use more cheese if you would like the sticks to have a bigger cheese flavor. The recipe is a cinch to adapt into a sweet or seasonal version. Use cinnamon and nuts, fresh herbs or even a lavender lemon combo. A three cheese version with red or green pesto, or tapenade would also be delish. 

Ramp Basil Parmesan Puff Pastry Sticks

Prep Time: 20 minutes

Bake Time: 10 minutes

Yield: 1 dozen

  • 1 sheet puff pastry
  • 1 egg
  • 3 tablespoons milk 
  • kosher salt and freshly ground pepper
  • 1/2 cup chopped shredded ramps
  • 1/3 cup chopped fresh basil
  • 1/2 cup grated parmesan cheese

  • Line two baking sheets with parchment paper. Preheat the oven to 375 F.
  •  Place the puff pastry sheet on a floured surface and roll out into a 9 x 12-inch rectangle.
  • whisk together the milk and egg in a small dish. 
  • Brush the sheet with the egg-milk mixture.
  • Sprinkle salt and pepper over the top.
  • Distribute the chopped ramps and then the basil over the top.
  • Sprinkle 2/3 of the parmesan cheese over the ramps and basil layer.
  • Use your palms to gently press the toppings into the puff pastry. You can also gently go over it once or twice with a rolling pin.
  • From the shorter side, cut the pastry sheet into 12 strips.
  • Gently twist each strip into a spiral and lay on the baking sheets. If the ends are too long, tuck them in or trim them. Your choice. 
  • Brush the spirals again with the egg-milk mix and sprinkle the remaining parmesan cheese on top of the spirals. 
  • Place in the oven and bake for 10 minutes, or until golden brown.
  • Remove from oven. Let cool for 5-10 minutes before serving. 

Try some of my other fun and delicious appetizer recipes:
Spinach & Cheese Mini Strudel

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