Happy Valentine’s Day! Instead of posting a recipe related to something romantic or something Valentine-y, I promised you a post on breadsticks. Now, this may not seem like a post fit for Valentine’s Day. However, these breadsticks are the Crock Pot Pot Pie Soup’s soul mate. These breadsticks are the soup’s one true love. And I love these breadsticks. What could be better than a post based on a love between foods, two foods I happen to love together?
Now, these breadsticks are made to go with that soup. However, these would be absolutely delicious with anything you normally eat with breadsticks. Heck, these are good on their own as a snack. These are flaky, puffy, and full of delicious flavor. They have a light garlic flavor with a pop of rosemary baked in. When they bake up, they look stunning and fancy. No one would guess how easy these are to make. Not to mention that each stick is under 100 calories, depending on how large you make them. So if you make the Crock Pot Pot Pie Soup, these are a must have. I crumbled my breadsticks over top of my bowl of soup. However, you can make these sticks with any food you love. I will definitely be making these again.
These are very easy to make. I have never worked with puff pastry before, so if you haven’t either you don’t need to worry. Buy frozen puff pastry sheets from the grocery. They usually come two in a box. Take one out of the box and leave it at room temperature for about 40 minutes, or until the sheet is thawed but still cold. Unfold the puff pastry on a lined baking sheet.
Stir together the egg whites, water, and garlic salt. Brush the mixture evenly over the dough. You don’t need to use it all. If you don’t have a pastry brush or anything to brush the egg mixture on with, you can use your fingers to spread the mixture around evenly on the dough. Sprinkle rosemary over the top of the dough. You can use as little or as much as you want. I used dry rosemary, but you can use fresh too.
Slice the dough with a pizza cutter into about ¾” strips. You can cut as big or small as you like. Try to keep the strips even so they bake the same in the oven. Separate the strips from each other. They don’t puff up from the sides, but give them a little space between. Bake for about 15 minutes, or until they are puffy and golden brown. If your oven heats quickly, you may want to keep an eye on the sticks so they don’t burn on the bottom.
Seriously, these are delicious. I loved them with the soup, but they are also so good on their own. These would be delicious with pasta as well. You could use these in place of any breadstick that you normally use. You can also change the herbs and spices on these breadsticks as well. These will really work well with a lot of dishes. If you love a puffy, soft breadstick with a wonderful flavor, these are definitely for you.
Puff Pastry Breadsticks
Total calories: 985
Servings: 8-12 breadsticks (per sheet of puff pastry)
- 1 sheet puff pastry, thawed
- 3 tbsp liquid egg whites
- 1 tablespoon water
- ½ tsp garlic salt
- Rosemary (enough to gently sprinkle over dough)
- Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat.
- Unfold thawed pastry on the lined baking sheet.
- Stir together the egg whites, water, and garlic salt. Brush the mixture evenly over the dough. (You don’t need to use it all.) Sprinkle rosemary over the top of the dough.
- Slice the dough with a pizza cutter into about ¾” strips. (You can cut as big or small as you like.)
- Separate the strips from each other. They don’t puff up from the sides, but give them a little space between.
- Bake for about 15 minutes, or until they are puffy and golden brown.
To thaw the puff pastry, I set my folded puff pastry on a plate at room temperature for about 40 minutes. The pastry should stay folded while thawing. If you try to unfold it before it is thawed, it will break and crack. The pastry should still be cold, but it should be pliable when you unfold it.
Use a pastry brush or silicone brush to spread the egg mixture over the dough. If you don’t have one, you can use your fingers to spread the egg mixture over the dough evenly.
1 large egg for 3 tbsp liquid egg whites