Crunchy- Parmesan Cheese Straws
Source of Recipe
From "Hors D'Oeuvres'' by Eric Treuille and Victoria Blashford-Snell (DK Publishing)
List of Ingredients
Makes 40 straws
Shortening for baking sheet
1 sheet puff pastry (half of a 14-ounce package), thawed if frozen
1 egg yolk
1 tablespoon water
2 teaspoons paprika
3 tablespoons grated Parmesan cheese, divided
Recipe
* Heat the oven to 400 degrees.
* On a lightly floured work surface, roll out the pastry to 6-by-20 inches. Whisk together the egg yolk and water. Brush the pastry with some of the egg mixture. Sprinkle the pastry with paprika and 2 tablespoons of the Parmesan. Spread the cheese with your hands to evenly cover the pastry. Fold the pastry in half crosswise and press down. Use a rolling pin if necessary to seal layers.
* Brush the folded pastry with the egg mixture. Sprinkle on the remaining cheese and press into the top layer.
* With a sharp knife, cut the pastry into 1/2-inch strips. Hold the ends of each strip between your fingers and twist the ends in opposite directions. Lay twisted strips onto greased baking sheets. Bake until crisp and golden, 7 minutes. Remove from oven and cool on wire racks. Serve warm or at room temperature.
* The straws can be baked up to 3 days in advance. Store in an airtight container at room temperature. Crisp in a preheated 400-degree oven for 3 minutes.
Nutrients per piece: 32 calories, 62 percent from fat, 2 grams fat, 2 grams carbohydrate, 1 gram protein, 22 milligrams sodium, 6 milligrams cholesterol, 8 milligrams calcium, trace fiber.
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