If I need something quick and savory for a snack or when unexpected guests arrive at the last minute, I use store-bought puff pastry. When I'm in a hurry, there's no point in complicating things. I usually make these savory sticks with caraway seeds because they are simple and don't require special ingredients. I don't bother measuring each strip, but I keep them roughly the same size so they bake evenly. I've noticed that everyone enjoys them, so I make a large batch.
Quick Info
Total Time: about 30 minutes
Preparation Time: 10-15 minutes
Baking Time: 15 minutes
Servings: for a platter (depends on how you cut them, but you get quite a lot from 1 kg)
Difficulty: very easy
Recipe Type: savory snack, quick appetizer
Ingredients
1 kg store-bought puff pastry (usually in a package, ready to use)
1 egg
Caraway seeds
Salt (optional)
Instructions
1. Remove the puff pastry from the packaging and let it sit for a few minutes at room temperature if it's too hard to roll out. Work directly on a lightly floured surface to prevent sticking.
2. Roll out the pastry with a rolling pin until you get a sheet about 1 cm thick. Not thinner, or they will turn out dry.
3. Beat the egg in a small bowl and brush the entire surface of the pastry sheet with a brush or spoon.
4. Use a sharp knife or a pizza cutter to cut the pastry into strips about 1 cm wide and 7 cm long. They don't have to be perfectly equal.
5. Sprinkle caraway seeds to taste, enough to cover each stick. If you prefer it saltier, you can add a bit of salt on top. You can also add grated cheese if you like.
6. Carefully transfer the strips to a baking tray lined with parchment paper. Leave a little space between them.
7. Bake in a preheated oven at 200°C for about 15 minutes, until they are golden brown around the edges.
8. Remove them and let them cool for a few minutes. They can be served immediately or after they have completely cooled.
Why I Make This Recipe Often
First of all, because I don't have to plan too much. Puff pastry keeps well in the freezer, and I always have eggs and spices at home. Cutting and baking takes very little time, so it's a good option when I don't want to make something complicated but need a savory treat for the table. They are enjoyed both warm and cold, and with a large package of pastry, I make enough for everyone.
Tips and Variations
Tips
- The pastry should be slightly thawed but not completely soft, or it will stick and not cut nicely.
- If you want them to be crispier, you can cut them a bit thinner, but not below 0.5 cm.
- Use a small brush for the egg, so you don't drag too much pastry with you.
Substitutions
- If you don't like caraway, you can omit it or replace it with sesame seeds.
- The salt can be adjusted or eliminated according to taste.
Variations
- You can sprinkle grated cheese on top before adding the caraway.
- For a different flavor, use a seed mix.
- They can be cut into other shapes if you're feeling creative (but the classic strip works best for quick baking).
Serving Ideas
- They are suitable as appetizers for festive meals but also work well as snacks between meals.
- They can be packed for lunch or picnics without losing their texture.
- Paired with a cold beer or unsweetened tea, they are quite appreciated.
Frequently Asked Questions
Can I use a different type of dough, not just puff pastry?
The recipe is designed for store-bought puff pastry. If you use another type of dough, the texture will be different, not as airy and crispy.
Do I need to brush each strip with egg after cutting it?
Not necessary. I brush the entire sheet with egg, then cut the strips. This way, I save time and each piece gets enough egg for color.
Can I make the sticks without egg?
You can omit the egg, but they won't brown the same way. They might be paler and less shiny on the surface.
Can I use ground caraway?
It works, but the flavor isn't as intense as with whole seeds. You can use it if needed.
Can I freeze the baked sticks?
I don't recommend it, as the texture changes and they won't be crispy after thawing.
Nutritional Values
Approximately, for one serving (about 40-50 g, roughly 3-5 medium sticks):
- Calories: 170-200 kcal
- Protein: 2-3 g
- Fat: 11-13 g
- Carbohydrates: 15-18 g
The values depend on the brand of pastry used and how much egg or cheese you add on top. For simple sticks with caraway and egg, the puff pastry provides almost all the energy.
Storage and Reheating
The sticks can be stored at room temperature in a metal box or paper bag for 2-3 days. I do not recommend putting them in the fridge, as they will become soft. I have never reheated them; they are usually eaten cold or at room temperature. However, if you want to warm them, place them in a preheated oven for 2-3 minutes, but not in the microwave, as they will become soft.
Quick Info
Total Time: about 30 minutes
Preparation Time: 10-15 minutes
Baking Time: 15 minutes
Servings: for a platter (depends on how you cut them, but you get quite a lot from 1 kg)
Difficulty: very easy
Recipe Type: savory snack, quick appetizer
Ingredients
1 kg store-bought puff pastry (usually in a package, ready to use)
1 egg
Caraway seeds
Salt (optional)
Instructions
1. Remove the puff pastry from the packaging and let it sit for a few minutes at room temperature if it's too hard to roll out. Work directly on a lightly floured surface to prevent sticking.
2. Roll out the pastry with a rolling pin until you get a sheet about 1 cm thick. Not thinner, or they will turn out dry.
3. Beat the egg in a small bowl and brush the entire surface of the pastry sheet with a brush or spoon.
4. Use a sharp knife or a pizza cutter to cut the pastry into strips about 1 cm wide and 7 cm long. They don't have to be perfectly equal.
5. Sprinkle caraway seeds to taste, enough to cover each stick. If you prefer it saltier, you can add a bit of salt on top. You can also add grated cheese if you like.
6. Carefully transfer the strips to a baking tray lined with parchment paper. Leave a little space between them.
7. Bake in a preheated oven at 200°C for about 15 minutes, until they are golden brown around the edges.
8. Remove them and let them cool for a few minutes. They can be served immediately or after they have completely cooled.
Why I Make This Recipe Often
First of all, because I don't have to plan too much. Puff pastry keeps well in the freezer, and I always have eggs and spices at home. Cutting and baking takes very little time, so it's a good option when I don't want to make something complicated but need a savory treat for the table. They are enjoyed both warm and cold, and with a large package of pastry, I make enough for everyone.
Tips and Variations
Tips
- The pastry should be slightly thawed but not completely soft, or it will stick and not cut nicely.
- If you want them to be crispier, you can cut them a bit thinner, but not below 0.5 cm.
- Use a small brush for the egg, so you don't drag too much pastry with you.
Substitutions
- If you don't like caraway, you can omit it or replace it with sesame seeds.
- The salt can be adjusted or eliminated according to taste.
Variations
- You can sprinkle grated cheese on top before adding the caraway.
- For a different flavor, use a seed mix.
- They can be cut into other shapes if you're feeling creative (but the classic strip works best for quick baking).
Serving Ideas
- They are suitable as appetizers for festive meals but also work well as snacks between meals.
- They can be packed for lunch or picnics without losing their texture.
- Paired with a cold beer or unsweetened tea, they are quite appreciated.
Frequently Asked Questions
Can I use a different type of dough, not just puff pastry?
The recipe is designed for store-bought puff pastry. If you use another type of dough, the texture will be different, not as airy and crispy.
Do I need to brush each strip with egg after cutting it?
Not necessary. I brush the entire sheet with egg, then cut the strips. This way, I save time and each piece gets enough egg for color.
Can I make the sticks without egg?
You can omit the egg, but they won't brown the same way. They might be paler and less shiny on the surface.
Can I use ground caraway?
It works, but the flavor isn't as intense as with whole seeds. You can use it if needed.
Can I freeze the baked sticks?
I don't recommend it, as the texture changes and they won't be crispy after thawing.
Nutritional Values
Approximately, for one serving (about 40-50 g, roughly 3-5 medium sticks):
- Calories: 170-200 kcal
- Protein: 2-3 g
- Fat: 11-13 g
- Carbohydrates: 15-18 g
The values depend on the brand of pastry used and how much egg or cheese you add on top. For simple sticks with caraway and egg, the puff pastry provides almost all the energy.
Storage and Reheating
The sticks can be stored at room temperature in a metal box or paper bag for 2-3 days. I do not recommend putting them in the fridge, as they will become soft. I have never reheated them; they are usually eaten cold or at room temperature. However, if you want to warm them, place them in a preheated oven for 2-3 minutes, but not in the microwave, as they will become soft.