Puff Pastry Sticks with Emmental cheese, Pistachios and Bacon
By Chef Omar Allievi
Yield
4 to 6 servings
Ingredients
14 ounces Puff pastry, ready to use
2 cups Pistachios, natural chopped
3½ cups Smoked bacon, chopped
3½ cups Emmental or Swiss cheese, chopped
1 Egg
Instructions
Roll pastry to a thickness of ⅛ in. Brush with egg and sprinkle bacon, Emmental or Swiss cheese and chopped pistachios on top to form a thin, even layer. Press gently to make sure ingredients stick to pastry.
Fold pastry in half with the help of a rolling pin and press so that the two sides stick together. Use a pastry cutter to cut ½ inch wide strips.
Hold each strip with left hand and twist 5 times with right to form a sort of corkscrew.
Before baking, press points where pastry is twisted for greater solidity.
Bake in 325° F oven for ten or so minutes.
