Cheesy Puff Pastry Sticks
Serves 2 | with Parmesan and Thyme- Soy
- Wheat
- Milk
- Mustard
- Fish
- Milk
- Soy
- Wheat
- Tree nuts
- Egg
- Sulphites
- Mustard
- Crustaceans
- Sesame
- Gluten
- May contain traces of allergens
Puff pastry is every chef's best friend for whipping up a quick appetizer. These cheesy puff pastry sticks don't disappoint. Perfect to go with cheese boards, soups and salads!
Ingredients
340 g
Puff Pastry
(Contains: Soy, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
7 g
Thyme
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 400˚F. Wash and dry all produce. Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet.Cut pastry lengthwise into 2-inch strips, then cut each strip in half widthwise. Arrange puff pastry strips at least 2 inches apart. Place in the fridge until ready to assemble.
Meanwhile, strip 1 tbsp thyme leaves from stems. Finely chop.Add thyme, Parmesan and cheese to a small bowl. Stir to combine.
Remove puff pastry from the fridge. Working one pastry strip at a time, brush with Dijon, then sprinkle with cheese mixture. Gently press to adhere cheese to Dijon.
Bake puff pastry sticks in the middle of the oven until golden-brown and cooked through, 15-20 min. Allow to cool slightly before serving, 3-4 min.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the taste, especially the fresh thyme, though some found the Dijon mustard overpowering.
- Ease of prep: The puff pastry was challenging to work with; many found it sticky and difficult to spread or cut.
- Suggestions: Consider baking the pastry from frozen for better puffing. Omit the mustard if you prefer a milder flavor.
- Texture: Some found the sticks didn't puff up as expected, resulting in a denser texture than anticipated.
- Freshness: Best enjoyed immediately after baking; the texture may change if left to sit for too long.
