These strips of twisted puff pastry will challenge your adulthood in less than 20 minutes in the oven – hardly enough time to make a realistic plan of resistance. They’re crispy, buttery, and cheesy – but they wouldn’t be from down under if they didn’t have signature Aussie flair – a generous smear of Vegemite. The black, yeasty spread adds malty, salty smack as well as deep umami to the outside.
I added a bit of chopped rosemary to green up the flavor, but thyme would do nicely as well.
| Servings | Prep Time |
| 10 breadsticks | 10 minutes |
| Cook Time |
| 15-20 minutes |
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These strips of twisted puff pastry will challenge your adulthood in less than 20 minutes in the oven – hardly enough time to make a realistic plan of resistance. They’re crispy, buttery, and cheesy – but they wouldn’t be from down under if they didn’t have signature Aussie flair – a generous smear of Vegemite. The black, yeasty spread adds malty, salty smack as well as deep umami to the outside.
I added a bit of chopped rosemary to green up the flavor, but thyme would do nicely as well.
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Ingredients
- 14 oz puff pastry (thawed)
- vegetable oil
- 1 Tbsp butter , softened
- 1 tsp yeast extract (like vegemite or marmite)
- 1/4 tsp rosemary (chopped) – optional
- 1/4-1/3 cup Parmesan (freshly grated)
Servings: breadsticks
Units:
Instructions
- Preheat the oven to 400F.
- Brush thawed puff pastry with vegetable oil. Mash together the butter, yeast extract, and rosemary. Spread on thawed puff pastry. Sprinkle liberally with Parmesan cheese. Cut in 10 strips (I used a ravioli wheel but a knife works well, too). Twist on a lined baking pan.
- Bake at 400 F for 15-20 minutes or until golden brown and crisp. Let cool. Serve in jars or a cloth-lined bread basket.