All-purpose flour, for dusting

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

6 tablespoons melted butter

2 tablespoons minced garlic

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

 

Heat the oven to 400°F. Line 2 baking sheets with parchment paper or lightly grease with butter. Sprinkle a work surface lightly with flour and gently unfold the pastry. Roll the pastry sheet out into a 10-inch square.  Combine the butter with the garlic and parsley. Generously brush the lower half of the pastry sheet with about 1/2 of the butter mixture then sprinkle with Parmesan cheese. Fold the top half of the pastry down over the garlic mixture and lightly press the edges together then roll over it lightly with the rolling pin.  Cut the pastry into 20 1/2-inch wide strips. Tie each strip into a “knot”. Place the pastries onto 2 baking sheets about an inch or two apart.  Bake 20 – 22 minutes or until the pastries are golden brown. Remove from oven and brush them with the remaining butter. Best served warm.