I have been on a quest to present healthy snacks for the summer season. This is a moorish little nibble that takes minutes to prepare and is sure to be popular with your family and guests.
These pastries are a departure from the traditional ‘cheese stick’ is that they boost some good nutrients without losing any of their sensory appeal: they look fantastic with the colourful seaweed that is sprinkled on, they are crunchy & deliciously nutty with the roasted sesame seeds, and they fill your house with a delicious mouth watering aroma as they cook. The bonus is good nutrition provided by the 5 variety of seaweed in the mixture. Seaweed taste salty with a lot less sodium than salt and more of the other minerals we need. They contain vitamins, iodine, amino & fatty acids, fibre, protein and low GI carbs. Even the most fussy eater will find these impossible to resist.
I like to make my own gluten-free puff pastry whenever I can because I can then enjoy more of these and my whole family can eat it. But when I am out of time (or energy) and need nibbles to entertain or take with me somewhere, I buy the pastry ready-made. Some health food store carry gluten-free versions otherwise I select the one already rolled up from the supermarket. And from here…it is really quick & easy!
(makes about 25 sticks)
1 sheet of puff pastry (25cm x 25cm)
3 tbsp (or to taste) of Pacific Harvest Furikake*
10g finely grated parmesan cheese
freshly ground black pepper
1 egg, beaten
* Pacific Harvest Furikake comes in 3 natural flavours: Citrus, Chilli & Garlic. The images here show the recipe made with the Chilli Furikake.
Pre-heat the oven at 200 C.
Line a biscuit sheet with baking paper.
Lay the rolled pastry on a cutting board and paint it liberally with the beaten egg. Sprinkle the Furikake evenly on the sheet, not too sparingly as the flavour will only be on one side of the pastry.
Then sprinkle the cheese & ground pepper.
To make sticks, cut the pastry lenghtwise into strips of about 2cm wide. To twist, take hold of each end of the pastry strips and twist, then lay on the baking sheet. (Note: This is made a lot easier if your pastry sheet is very cold. In fact, I roll & cut mine on a marble board that has been refrigerated).
When all the pices are on the baking sheet, brush the surface of the stick with the egg wash and sprinkle with more Furikake if desired.
Bake in the top part of the oven for 10 minutes or until puffed up & golden.
(Note: Recipe inspired by sasasunakku.com)
This is an ideal snack for entertaining, to consume with olives, deli meats or BBQ roasted vegetables. Do not limit your creativity when you cut the pastry, everything goes…triangles, pin wheels or straight sticks 🙂