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Thaw pastry at room temperature 20 to 30 minutes or until dough rolls easily.* Preheat oven to 400°F. Line large baking sheets with foil. Grease foil.
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Combine French Fried Onions, cheese and seasonings in large resealable plastic food storage bag; seal. Press with rolling pin until onions are finely crushed.
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Unfold 1 pastry sheet on floured board. Roll into 14×10-inch rectangle. Brush pastry with portion of beaten egg. Sprinkle half of the onion mixture evenly over pastry. Press onion mixture firmly into pastry with rolling pin.
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Cut pastry into 1/2-inch-wide strips with pastry wheel or sharp knife. Twist strips into spirals. Place 2-inches apart on prepared baking sheets, pressing ends down. Repeat with remaining pastry sheet and onion mixture. Bake 10 minutes or until golden brown. Cool completely.
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*If dough becomes soft, refrigerate 10 minutes.
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Oniony Palmiers
Follow directions above except do not cut pastry into strips. Tightly roll each sheet of pastry from long edges in toward center, jelly-roll style until edges meet in center. Brush "log" with egg. Sprinkle with poppy or sesame seeds, if desired. Cut "log" crosswise into 1/2-inch pieces. Place pieces cut-side up on prepared baking sheets. Bake 10 to 12 minutes or until golden and puffed. Makes 48 palmiers.
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Tip
Turn ordinary savory muffins and quick breads into extraordinary treats by adding French Fried Onions to the batters before baking.
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Click here for printable version
