If you really want to WOW your guests this holiday season, try serving these Red Pepper Walnut Knots instead of traditional dinner rolls. They’re flaky, delicious, and unique with their beautifully tied shape. (Super easy to do!) With hints of roasted red peppers and walnuts in each bite, they’ll become
½ cup jarred roasted red bell peppers, drained
½ cup walnuts
2 teaspoons olive oil
1 ½ teaspoons fresh lemon juice (from 1 lemon)
½ teaspoon ground cumin
¼ teaspoon kosher salt
1 small clove garlic
1 7.3-oz. pkg frozen puff-pastry sheets, thawed
1 large egg, beaten
dried oregano, toasted sesame seeds, and flaky sea salt
Preheat oven to 400°F. Line large baking sheet with parchment paper.
In a food processor, add peppers, walnuts, oil, lemon juice, cumin, kosher salt, and garlic until smooth, about 30 seconds.
Unfold 2, thawed pastry sheets on a clean, lightly floured work surface. Lay one sheet down, then add the other sheet directly under the first to make one, long sheet. Use a rolling pin to lightly smooth out the seams.
Spread a light layer of the red-pepper mixture over the bottom half of the top pastry, leaving a ¼-inch border. Repeat on bottom pastry sheet.
Fold the top layer in half toward you and press borders with fingertips to seal. Repeat of bottom pastry sheet.
On a cutting board, lay first filled pastry sheet down. With longest side facing you, use a pizza cutter to cut 8 (½-inch wide) strips. Pinch short ends of 1 strip and twist. Tie into a loose knot, tuck in ends, and place on parchment-lined baking sheet. Repeat with remaining strips.
Brush knots with egg wash; top generously with oregano, sesame seeds, and flaky sea salt. Bake until golden brown, 25 to 30 minutes. Let cool for 5 minutes. Serve warm or at room temperature.