Rosemary and Parmesan bread sticks


1/4 cup grated Parmesan

3 tablespoons of Dijon Mustard

1 egg

1 tablespoon chopped, fresh rosemary leaves

1 packet of puff pastry

Finely ground sea salt, optional


Preheat the oven to 180 degrees C.
Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. Grate the Parmesan and chop rosemary. Mix together. Set the mixture aside. Separate the pastry strips. Using a pizza cutter or a large sharp knife, cut the pastry into 1.5cm strips. Working with a strip at a time, spread a small amount of mustard onto the strip then coat each strip with the cheese mixture, pressing very gently. Twist two, cheese covered pastry strips together and place onto prepared baking sheets. Brush a tiny amount of your beaten egg for bronzing. Sprinkle with the salt, if you wish.
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.