Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ (17.3-ounce) package frozen puff pastry sheets (1 sheet), thawed to room temperature
- 1 egg, beaten
- ½ cup grated Parmesan cheese, or shredded asiago, cheddar or gruyère cheese
- kosher or sea salt
- freshly ground pepper
Directions
Preheat oven to 400°F.
On a lightly floured surface, unfold pastry and roll into a 14-inch-by-10-inch rectangle.
Cut in half lengthwise.
Brush both pastry halves lightly with egg.
Top half with cheese and sprinkle with salt and pepper.
Place remaining pastry half, egg side down, over filling-topped half.
Gently seal with a rolling pin.
Cut crosswise into 28½-inch strips.
Twist strips into spirals.
Place 2 inches apart on a parchment-lined or greased baking sheet.
Brush with egg mixture.
Bake for 10 minutes or until golden.
Serve warm or at room temperature.