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Paluchy Czosnkowe Z Ciasta Francuskiego szybki przepis featured image

Paluchy Czosnkowe Z Ciasta Francuskiego szybki przepis

Jeśli w lodówce leży gotowe ciasto francuskie i nie masz ochoty na długie stanie przy kuchence, **Paluchy Czosnkowe Z Ciasta Francuskiego** uratują...
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Czas przygotowania 10 minuty
Czas gotowania 18 minuty
Łączny czas 28 minuty
Porcje: 18 paluchów
Rodzaj: Appetizer
Kuchnia: Polish
Kalorie: 260
Ingredients Method Notes

Składniki
  

  • 1 sheet about 10 oz / 275 g ready-rolled puff pastry, well chilled
  • 3 tbsp unsalted butter
  • 3 cloves garlic finely grated or pressed
  • 1/2 tsp fine salt
  • 1/2 tsp dried oregano or thyme
  • 2 tbsp finely chopped fresh parsley optional
  • 1/4 cup finely grated Parmesan or hard Polish cheese
  • 1/4 tsp freshly ground black pepper
  • pinch chili flakes optional

Method
 

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. If the puff pastry is very soft, place it in the fridge for 10–15 minutes so it firms up and is easier to cut and twist.
  3. In a small saucepan or microwave-safe bowl, gently melt the butter. Add the grated garlic, salt, dried oregano or thyme, and black pepper. Stir and let stand 2–3 minutes so the flavors infuse.
  4. Unroll the puff pastry sheet on a lightly floured surface or on its baking paper. If it is uneven, gently roll it into a rectangle about 10 x 12 inches.
  5. Brush the entire surface of the pastry evenly with the garlic butter mixture, making sure to distribute the garlic and herbs well.
  6. Sprinkle the grated cheese evenly over the buttered pastry. If using, scatter chopped fresh parsley and a pinch of chili flakes on top.
  7. Using a sharp knife or pizza cutter, cut the pastry into strips about 1/2–3/4 inch wide.
  8. Take each strip by the ends and twist it several times to form a spiral. Place the twisted strips on the prepared baking sheet, leaving a little space between them.
  9. Bake for 15–18 minutes, or until the paluchy are puffed, deeply golden, and crisp.
  10. Remove from the oven and let cool for a few minutes on the tray. Serve warm or at room temperature as a snack or side to soups and salads.

Uwagi

If the garlic flavor is too strong for your taste, briefly warm the garlic in the melted butter until fragrant before brushing it on the pastry.
For a lighter version, you can replace half of the butter with olive oil, but butter gives the best color and flavor.
The paluchy taste best fresh but keep well for a few hours at room temperature; re-crisp in a hot oven for a few minutes if needed.
You can freeze the unbaked twisted sticks on a tray, then transfer to a bag and bake from frozen, adding a few extra minutes to the baking time.