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Puff-Pastry Cheese Straws
Credit:
David Malosh
Recipe Summary
prep: 45 mins
total: 1 hr 35 mins
Yield: Makes about 30
Ingredients
Ingredient Checklist
1 cup finely grated Parmigiano-Reggiano (about 4 ounces)
1/2 teaspoon cayenne pepper
2 sheets frozen puff pastry, preferably all-butter, thawed
All-purpose flour, for dusting
2 large eggs, lightly beaten
Variations
Sesame-PoppyCombine 2 tablespoons each sesame seeds and poppy seeds with 1/4 teaspoon coarse salt in a bowl. Sprinkle on pastry strips instead of cheese-cayenne mixture. Tomato-Rosemary Omit egg wash and cheese-cayenne mixture. Combine 3 tablespoons tomato paste and 1 tablespoon extra-virgin olive oil in a bowl. Brush evenly on pastry strips, then sprinkle with 1 tablespoon chopped fresh rosemary.Pecorino-Black Pepper Replace Parmigiano-Reggiano with an equal amount of Pecorino Romano, and cayenne pepper with freshly ground black pepper. Sprinkle mixture on pastry strips.
Gallery
Puff-Pastry Cheese Straws
Credit:
David Malosh
Recipe Summary
prep: 45 mins
total: 1 hr 35 mins
Yield: Makes about 30
Gallery
Puff-Pastry Cheese Straws
Credit:
David Malosh
Puff-Pastry Cheese Straws
Credit:
David Malosh
Puff-Pastry Cheese Straws
Recipe Summary
prep: 45 mins
total: 1 hr 35 mins
Yield: Makes about 30
Recipe Summary
prep: 45 mins
total: 1 hr 35 mins
Yield: Makes about 30
prep: 45 mins
total: 1 hr 35 mins
prep:
45 mins
total:
1 hr 35 mins
Yield: Makes about 30
Makes about 30
Ingredients
Ingredients
- 1 cup finely grated Parmigiano-Reggiano (about 4 ounces)
- 1/2 teaspoon cayenne pepper
- 2 sheets frozen puff pastry, preferably all-butter, thawed
- All-purpose flour, for dusting
- 2 large eggs, lightly beaten
Directions
Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.
Variations
Sesame-PoppyCombine 2 tablespoons each sesame seeds and poppy seeds with 1/4 teaspoon coarse salt in a bowl. Sprinkle on pastry strips instead of cheese-cayenne mixture. Tomato-Rosemary Omit egg wash and cheese-cayenne mixture. Combine 3 tablespoons tomato paste and 1 tablespoon extra-virgin olive oil in a bowl. Brush evenly on pastry strips, then sprinkle with 1 tablespoon chopped fresh rosemary.Pecorino-Black Pepper Replace Parmigiano-Reggiano with an equal amount of Pecorino Romano, and cayenne pepper with freshly ground black pepper. Sprinkle mixture on pastry strips.
Variations
Sesame-Poppy
Reviews
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Reviews
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Add Rating & Review
All Reviews for Puff-Pastry Cheese Straws
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Puff-Pastry Cheese Straws
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
