Ever since I saw these crunchy breadsticks I couldn’t wait to try them. And the wait was rewarded.
I made them for dinner on Christmas Eve and ate them freshly made. But, as I think for many of you, I have prepared too many things and some have advanced. So I reheated them the next day and they were crunchy again. The last one left I ate in the afternoon as a snack. Simply delicious, as well as very beautiful (anyone who knows me knows how much I like beautiful food).
Choose aromatic herbs that you like and don’t overdo the quantity. Put as much as you see in the photos, because their flavor is enhanced and you feel it well mixed with the delicate one of the phyllo pasta.
My oven is 60cm wide, so I divided each sheet of phyllo dough in half widthwise, otherwise the breadsticks wouldn’t fit on the dripping pan. If you have a 90cm oven and want breadsticks even longer than 50cm, cut each sheet lengthwise.
- 1 pack of phyllo dough in sheets (for each sheet you will have 2 breadsticks)
- 50 g of melted butter
- aromatic herbs to taste (parsley, thyme, chives …)
- Open a sheet of phyllo dough and cut it in two. Keep others covered because otherwise they might dry and you would have a hard time using them.
- With a pastry brush spread a little melted butter on the surface of the dough and then place some aromatic herbs a little apart. Fold the sheet on itself (see the photos below), then again and again, creating a kind of roll.
- Arrange on the baking tray covered with parchment paper, using something to keep them still while you prepare the others.
- Repeat until you finish the sheets.
- Bake in a preheated oven at 356 ° F or until golden.
- Buon appetito!