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Puff Pastry Cheese Straws

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"These twisty hors d'oeuvres just keep on giving: Everyone loves them, they are easy to out of hand, and they pair well with practically any drink."

List of Ingredients

◦ 1 cup finely grated Parmigiano-Reggiano cheese (about 4 ounces)
◦ � teaspoon cayenne pepper
◦ 2 sheets frozen puff pastry, preferably all-butter, thawed
◦ All-purpose flour, for dusting
◦ 2 large eggs, lightly beaten


Recipe

Preheat oven to 425� F. Combine cheese and cayenne in a bowl. Lay each puff pastry sheet flat on a lightly floured work surface. Roll out to 11-by-16-inch rectangles. Dividing evenly, brush with some of the beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, and cut each rectangle crosswise into fifteen �-inch-wide strips.

Working with one at a time, twist strips into a spiral, and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press the ends of the strips onto the 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. Transfer sheets to wire racks, and let puff pastry straws cool completely before serving or storing.

Makes about 30






❧ Sesame-Poppy:
Combine 2 tablespoons each sesame seeds and poppy seeds with � 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:
Substitute Parmigiano-Reggiano with an equal amount of Pecorino Romano cheese, and cayenne pepper with freshly ground black pepper. Sprinkle this mixture on pastry strips.