red pepper straws
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- one finely chopped shallot
- 2/3 cup chopped marinated roasted red peppers
- 1 tablespoon olive oil
- 1 2/3 cup freshly grated parmesan
- two sheets frozen puff pastry, thawed
1preheat oven to 400°. In a skillet, heat olive oil. Cook shallots and roasted peppers, 4 to 5 minutes. Let cool. Stir in 1 1/3 cup Parmesan.
2Roll frozen puff pastry to 1/16 inch thickness. Trimmed to about a 16 x 18" rectangle. Spread red pepper mixture over dough. Roll out other sheet to same dimensions and place over first sheet. Press lightly to seal. Lightly brush with water and sprinkle with remaining 1/3 cup Parmesan. Cut dough into 24 eight inch long strips. Twist each strip and transfer to two parchment lined baking pans. Chill for 20 minutes. Bake for 15 minutes.