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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
175 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
2
2 Tbsp. Classico Basil Pesto di Genova
3
1 pkg. (450 g) frozen puff pastry (2 sheets), thawed
4
1 egg, beaten
5
1/2 cup Kraft 100% Parmesan Shredded Cheese
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How do I make it ?
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Step 1
Heat oven to 400°F. Step 2
Cover baking sheets with parchment. Mix cream cheese and pesto until blended. Step 3
Unroll 1 pastry sheet on lightly floured surface. Roll out to 12x10-inch rectangle; cut lengthwise in half to form 2 (12x5-inch) rectangles. Spread half the cream cheese mixture onto 1 pastry piece; cover with remaining pastry piece. Cut crosswise into 24 (1/2-inch-wide) strips. Twist each pastry strip, then place on prepared baking sheet. Repeat with remaining pastry sheet and remaining cream cheese mixture. Step 4
Brush with egg; sprinkle with Parmesan. Step 5
Bake 20 min. or until golden brown. Cool slightly. Kraft Kitchen Tips!
Substitute
Prepare using Classico Pesto di Sardegna Sun-Dried Tomato.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 7 g
35 %
Cholesterol 30 mg
Sodium 220 mg
9 %
Carbohydrate 15 g
Fibre 1 g
Sugars 2 g
Protein 5 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
0 %
Iron
6 %
Servings
16 servings, 3 cheese straws each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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