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Puff pastry sesame seeds sticks
Puff pastry sesame seeds sticks
3 Reviews.
This is a different type of the classical puff pastry cheese stick. These sticks will quickly become your guests favorite starter or mingle food at a party. They are easy and quick to prepare but so delicious.

Ingredient List for 6 servings:
1 Puff pastry roll
1 Egg
6 tablespoons sesame seeds
Oven temperature:
180 degrees Celsius
Start the oven with hot air at 180 degrees Celsius.
Roll out the puff pastry roll.
Cut thin rectangular on the short side of the roll, then divide them in half on the long side of the roll.
Pour the sesame seeds on a plate.
Brush the puff pastry with the stirred egg.
Twist the rolls like a spiral one by one and then brush them with the egg again.
Roll them in the sesame seeds, and then place the rolls on a baking paper on a baking sheets.
Place the rolls in the middle of the oven for approx ten minutes.
Take out the rolls and let them get cold.
A selection of recipes from the same country.
This recipe is from France
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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