We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Gnarly Sesame Fingers
Autumn 2005
These spindly twists are perfect for nibbling while sipping some witch's brew. They can be made a couple of days in advance and stored in an airtight container.
Makes 26 fingers
Half of 397 g pkg puff pastry
Flour
2 tsp (10 mL) Dijon mustard
2 tbsp (25 mL) finely grated Parmesan cheese
1 tbsp (15 mL) black or white sesame or poppy seeds, preferably a combination
Pinch salt
¼ tsp (1 mL) chili powder
1. Thaw puff pastry according to package directions.
2. Preheat oven to 400ºF (200ºC).
3. Line 1 or 2 baking sheets with parchment paper. On a lightly floured surface, roll pastry into a rectangle measuring about 13 x 10-inches (32.5 x 25-cm). Thinly spread pastry with mustard (it will barely cover).
4. In a small bowl, stir Parmesan with seeds, salt and chili powder. Sprinkle over pastry and press in. Slice (a pizza cutter and ruler work well) into ½-inch (1-cm) strips. Starting from the middle of each strip, using both hands, twist each strip into a corkscrew shape. Place on baking sheet, spacing about 1-inch (2.5-cm) apart.
5. Bake in centre of preheated oven until golden and crisp, 10 to 13 minutes. Serve warm or at room temperature.
Makes 26 fingers
