Marjoram Crunch Rods

Name: Marjoram Crunch Rods
Cook time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 4 discs (à 45 g) deep-frozen puff pastry; 1 collar Marjoram; 2 Eggs (size M); 2-3 TABLESPOONS Whipped cream; 2 TEASPOONS Sea salt; 3-4 Tbsp grated parmesan cheese; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 24

4 discs (à 45 g) deep-frozen puff pastry
1 collar Marjoram
2 Eggs (size M)
2-3 TABLESPOONS Whipped cream
2 TEASPOONS Sea salt
3-4 Tbsp grated parmesan cheese
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw for about 10 minutes. In the meantime, pluck the marjoram leaves from the stalks, wash, dab dry and chop finely. Whisk eggs with cream. Spread the egg-cream mixture on one side of the puff pastry and sprinkle with marjoram. Spread the other side with the egg-cream mixture.
2
Sprinkle 2 slices with sea salt, 2 slices with parmesan. Cut each slice of puff pastry into 6 strips. Turn each strip into a cord and place it on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-8 minutes. Take out, let cool slightly and serve
3
From each . All 24 strips from one side