Ingredients

• 1 Jus-Rol™ All Butter Puff Pastry Sheet
• 1 Egg, beaten to glaze
• 30g Nuts, chopped
• 60g Emmental cheese, finely grated
• Pinch of rock salt

Made With

Chilled All Butter Puff Pastry Sheet

Jus-Rol’s luxurious ready rolled All Butter Puff Pastry Sheet has a superior flavour and texture and melt-in-the-mouth buttery taste.

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Equipment required

• Baking tray
• Parchment Paper
• Pastry Brush
• Sharp knife

Techniques Used

• How to Roll Puff Pastry
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  How to Roll Puff Pastry

  1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
  8. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
  9. Press stack lightly together with fingers.
  10. Then roll out as before.
• How to Make Puff Pastry Cheese Straws
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  How to Make Puff Pastry Cheese Straws

  1. Lightly brush a thawed Jus-Rol™ Frozen Puff pastry sheet with beaten egg.
  2. Spread sheet with the tapenade, pesto or other filling of your choice, so that it is farily thinly spread.
  3. Sprinkle grated cheese evenly over pesto.
  4. Fold the sheet in half as shown and press firmly together.
  5. Using a sharp knife cut a strip approx. 2.5 cm/½” wide from the long side of the pastry.
  6. Taking one end of the strip between the thumb and forefinger of each hand, twist in opposite directions.
  7. Place the twist on a lined baking sheet and press ends firmly down, brush with beaten egg and continue with remaining pastry.