Photo: Yasmina Jacobs
These cheese straws are bound to impress. Using store-bought puff pastry makes these a snap to make.
1 sheet of puff pastry, thawed
1 egg
1/2 cup grated Parmesan cheese
1/2 cup shredded sharp cheddar
1/2 tsp. cayenne pepper
1/2 tsp. paprika
On a floured surface, use a rolling pin to roll out the puff pastry into a large rectangle.
Beat the egg then brush the egg wash all over the pastry. Sprinkle about 3/4 of the cheeses over the pastry. Dust the cayenne and paprika evenly over the cheeses.
Fold the pastry on itself, sealing in the cheeses. Gently press on the folded dough, and then roll out the pastry again.
Brush the dough with egg. Sprinkle the remaining cheeses over the pastry.
Cut the dough into 10 long strips then cut the strips in half. Pick up each strip and twist it on itself. Stretch it and roll it until you've created a spiral.
Pinch the ends of each straw so they don't start to unwind themselves. Refrigerate for an hour before baking.
Bake at 350° F for 10 to 12 minutes.
Ingredients
Directions
On a floured surface, use a rolling pin to roll out the puff pastry into a large rectangle.
Beat the egg then brush the egg wash all over the pastry. Sprinkle about 3/4 of the cheeses over the pastry. Dust the cayenne and paprika evenly over the cheeses.
Fold the pastry on itself, sealing in the cheeses. Gently press on the folded dough, and then roll out the pastry again.
Brush the dough with egg. Sprinkle the remaining cheeses over the pastry.
Cut the dough into 10 long strips then cut the strips in half. Pick up each strip and twist it on itself. Stretch it and roll it until you've created a spiral.
Pinch the ends of each straw so they don't start to unwind themselves. Refrigerate for an hour before baking.
Bake at 350° F for 10 to 12 minutes.
Published 09/11/2015
