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Parmesan Fingers


  • 1 box puff pastry thawed overnight.
  • Margarine/butter/coconut oil/olive oil - no need to melt margarine but if you use butter, make sure its room temperature.
  • Shredded cheese such as mozzarella cheddar on picture
  • Vegeta powder or salt and pepper - if you like


  • Roll out puff pastry sheet and brush with soft margarine/butter, sprinkle Vegeta evenly followed with generous amount of Parmesan cheese, then shredded cheese
  • Roll and seam to seal
  • Slice into portions as shown on picture
  • Preheat oven to 400 F
  • Place some of the shredded cheese on a plate
  • Take one slice and flatten it into finger long, then twist and pinch ends
  • Melt 1-2 tbsp margarine/butter and brush (or dip) fingers, then roll them on cheese
  • Place fingers on parchment-lined jelly roll pan and bake for 10 minutes long
  • Take out pan, flip fingers and bake for another 15 minutes