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Gruyère, Anchovy, and Olive Straws
Credit:
Paola + Murray
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes about 18
Ingredients
Ingredient Checklist
Unbleached all-purpose flour, for dusting
1 sheet all-butter puff pastry (about 14 ounces), thawed
1 large egg yolk
Gruyère
5 ounces Gruyère, coarsely grated (1 1/3 cups)
1/4 teaspoon cayenne pepper
Freshly ground pepper
Flaky sea salt, such as Jacobsen
Anchovy
4 ounces anchovy fillets (from 2 tins), drained and halved lengthwise
Freshly ground pepper
Olive
4 ounces pitted Niçoise olives (3/4 cup)
2 tablespoons capers (rinsed and drained, if salted)
2 tablespoons fresh thyme leaves
Freshly ground pepper
Cook's Notes
Each variation uses a full sheet of puff pastry; you will need three sheets to make all of them. The straws are best served the same day but can be baked, cooled, and stored in an airtight container at room temperature for up to three days.
Gallery
Gruyère, Anchovy, and Olive Straws
Credit:
Paola + Murray
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes about 18
Gallery
Gruyère, Anchovy, and Olive Straws
Credit:
Paola + Murray
Gruyère, Anchovy, and Olive Straws
Credit:
Paola + Murray
Gruyère, Anchovy, and Olive Straws
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes about 18
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes about 18
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Yield: Makes about 18
Makes about 18
Ingredients
Ingredients
Unbleached all-purpose flour, for dusting
1 sheet all-butter puff pastry (about 14 ounces), thawed
1 large egg yolk
5 ounces Gruyère, coarsely grated (1 1/3 cups)
1/4 teaspoon cayenne pepper
Freshly ground pepper
Flaky sea salt, such as Jacobsen
4 ounces anchovy fillets (from 2 tins), drained and halved lengthwise
Freshly ground pepper
4 ounces pitted Niçoise olives (3/4 cup)
2 tablespoons capers (rinsed and drained, if salted)
2 tablespoons fresh thyme leaves
Freshly ground pepper
Directions
Preheat oven to 400°F. Line 2 baking sheets with parchment. On a lightly floured surface, roll out dough to a 15-by-18-inch rectangle. Cut in half crosswise. Whisk egg yolk with 1 teaspoon water. Brush one piece of dough with egg wash (reserving remainder).
Variations:Gruyère: Sprinkle half each of cheese and cayenne over egg-washed dough; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Sprinkle with remaining cheese and cayenne; season with salt.Anchovy: Place half of anchovies over egg-washed dough, arranging them vertically along the length in a single layer; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Top with remaining anchovies; season with more pepper.Olive: Pulse olives, capers, and thyme in a food processor to form a smooth paste (you should have a scant 1/2 cup). Spread half of tapenade over egg-washed dough. Top with second piece of dough and dust off any excess flour; brush with egg wash. Spread remaining tapenade over dough; season with pepper.
With a floured rolling pin, roll over dough gently to compress filling slightly and ensure toppings adhere. Cut dough lengthwise into scant 1/2-inch-thick strips. Transfer to prepared sheets, spaced 1/2 inch apart. Refrigerate until firm, 10 to 15 minutes.
Bake until straws are golden brown and crisp, 16 to 18 minutes. Let cool completely on sheets. Serve in highball glasses or other tall, narrow serving vessels.
Cook's Notes
Each variation uses a full sheet of puff pastry; you will need three sheets to make all of them. The straws are best served the same day but can be baked, cooled, and stored in an airtight container at room temperature for up to three days.
Cook’s Notes
Each variation uses a full sheet of puff pastry; you will need three sheets to make all of them. The straws are best served the same day but can be baked, cooled, and stored in an airtight container at room temperature for up to three days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gruyère, Anchovy, and Olive Straws
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gruyère, Anchovy, and Olive Straws
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
