Best Parmesan Black Pepper And Rosemary Cheese Straws Recipes

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ROSEMARY PARMESAN CHEESE STRAWS



Rosemary Parmesan Cheese Straws image

Homemade rosemary parmesan cheese straws make the perfect snack. The best part is, you can make extra dough and freeze for when you need a quick addition to your next cheese plate.

Provided by Migration

Categories     appetizer

Time 55m

Yield 2 dozen

Number Of Ingredients 8

1 ½ cups all purpose flour
2 tsps kosher salt
1 tsp black pepper, finely ground
1 Tbsp fresh rosemary, finely chopped
4 oz unsalted butter, very cold and cut into small cubes
2 cups finely grated parmesan cheese
8 Tbsps sour cream
2 Tbsps milk

Steps:

  • Preheat oven to 325 degrees.
  • Combine the flour, salt, pepper and the chopped rosemary in a food processor. Add the butter and pulse until the mixture resembles a course meal. Add the Parmesan cheese and pulse to mix. Add 1 Tbsp of the sour cream at a time, pulsing each time. Add the milk and pulse until the dough comes together. It's important not to run the food processor too much or the dough becomes tough.
  • Place the dough in a piping bag with a star tip. Pipe the dough into long strips on a sheet tray line with wax paper and place in the refrigerator to chill. After a couple hours remove the dough from the refrigerator and place on a cutting board. Cut 2 inch long portions and return to the sheet tray with wax paper. Refrigerate until it is time to bake.
  • Line a sheet pan with parchment paper and place the cheese straws on the sheet tray. Bake until the crackers are golden brown and firm in the center, approximately 25 to 35 minutes.
  • Place on a platter or in a basket and serve.

ROSEMARY-PARMESAN CHEESE STRAWS



Rosemary-Parmesan Cheese Straws image

Provided by Brian Balthazar

Categories     side-dish

Time 30m

Yield Makes about 30 cheese straws (10 servings)

Number Of Ingredients 7

One 17.3-ounce package frozen puff pastry (2 sheets), thawed
4 tablespoons unsalted butter, melted
1 cup fresh finely grated Parmesan
2 tablespoons chopped fresh rosemary
1/2 tablespoon garlic powder
Fine sea salt
1 large egg, beaten

Steps:

  • Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
  • Carefully unfold one puff pastry sheet onto a cutting board and brush with the melted butter.
  • Sprinkle with 1/4 cup Parmesan and 1/2 tablespoon rosemary. Add a dash of garlic powder and sprinkle salt across the length of the pastry.
  • Fold the sheet in half, lengthwise. Brush the top of the folded sheet with the beaten egg and sprinkle with 1/4 cup Parmesan, 1/2 tablespoon rosemary, a dash of garlic powder and a sprinkle with salt.
  • Cut the pastry into 1/2-inch strips with a knife or pizza cutter.
  • Twist the strips at each end in opposite directions to create a spiral effect. Stretch each strip slightly and pinch each end as you place the strip onto one of the prepared baking sheets, about 1 inch apart.
  • Repeat with the remaining puff pastry sheet, melted butter, Parmesan, rosemary, garlic powder, salt and egg.
  • Bake until the straws are lightly browned, 10 to 12 minutes.
  • Remove from the oven and allow to cool for 2 minutes before serving.

ROSEMARY PARMESAN CHEESE STRAWS



Rosemary Parmesan Cheese Straws image

Rosemary Parmesan Cheese Straws are a great, easy snack to add to your holiday appetizer table.

Provided by Katie

Categories     Appetizers and Snacks

Time 30m

Number Of Ingredients 9

1 sheet Pepperidge Farm® Puff Pastry Sheets, thawed overnight in the refrigerator
1 large egg
1 tablespoon milk
1/2 teaspoon dry mustard powder
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
2 ounces fresh grated parmesan
4 teaspoons minced rosemary
3 tablespoons finely chopped sun-dried tomatoes

Steps:

  • Preheat the oven to 375ºF. Prepare 2 baking sheets by lining them with parchment paper.
  • Dust a large cutting board or pastry mat with flour. Place the puff pastry on top and lightly dust the top of the pastry with flour. Roll the puff pastry out into a 10- to 12-inch rectangle.
  • Whisk together the egg, milk, mustard, garlic powder, and pepper in a small bowl. Using a pastry brush, brush the puff pastry with the egg wash.
  • Sprinkle an even layer of parmesan, minced rosemary, and sun-dried tomatoes over the puff pastry. Cover the puff pastry with a sheet of parchment paper and lightly roll with a rolling pin to press the toppings into the pastry.
  • Using a sharp knife, slice the puff pastry crosswise into 1/2-inch-wide strips. Twist each strip into a spiral and transfer to the parchment-lined pans. Be sure to leave about 1 inch of space between each strip.
  • Bake for 10-15 minutes, or until the straws are puffed and golden brown. Turn the straws over, and bake for another 3-5 minutes to brown the other side. Serve immediately.

Nutrition Facts : Calories 44 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 99 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

PARMESAN CHEESE STRAWS



Parmesan Cheese Straws image

These rich and buttery breadsticks are a fun change from regular dinner rolls and are fairly easy to make. They're great alongside salads and soups. -Mitzi Sentiff, Annapolis, Maryland

Provided by Taste of Home

Time 30m

Yield 6 dozen.

Number Of Ingredients 6

1/2 cup butter, softened
2/3 cup grated Parmesan cheese
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup whole milk

Steps:

  • In a small bowl, beat butter and Parmesan cheese until well blended. Add the flour, salt and cayenne; mix well. Divide dough in half. On a lightly floured surface; roll each portion into an 18x3-in. rectangle. Cut into 3x1/2-in. strips., Place 1 in. apart on greased baking sheets; brush with milk. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 43 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 71mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CLASSIC CHEESE STRAWS



Classic Cheese Straws image

Provided by Food Network Kitchen

Time 1h5m

Number Of Ingredients 6

1 17-ounce package frozen puff pastry, thawed but still cold
All-purpose flour, for dusting
1 large egg
1 cup shredded sharp cheddar cheese (about 4 ounces)
1/2 cup grated parmesan cheese (about 1 ounce)
Kosher salt and freshly ground pepper

Steps:

  • Unfold the puff pastry sheets on a lightly floured surface. Beat the egg with 1 tablespoon water; generously brush on the pastry sheets (reserve the remaining egg wash).
  • Combine the cheddar, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the cheese mixture over 1 pastry sheet, then place the other pastry sheet on top, egg wash-side down, lining up the edges. Lightly dust the pastry with flour; firmly press the top sheet down, then roll out the sandwiched pastry sheets into a 10-by-12-inch rectangle.
  • Line 2 baking sheets with parchment paper. Cut the puff pastry rectangle in half lengthwise. Cut each half crosswise into 18 strips. Twist each strip a few times and arrange 1/2 inch apart on the prepared baking sheets. Brush with the reserved egg wash. Refrigerate at least 20 minutes or up to 1 day.
  • Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Bake the cheese straws, switching and rotating the baking sheets halfway through, until puffed and golden brown, 30 to 35 minutes. Slide the straws (on the parchment) onto a rack and let cool completely.

PARMESAN CHEESE STRAWS



Parmesan Cheese Straws image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 4

1/2 cup grated Parmesan
2 teaspoons chili powder
1/2 teaspoon ground cumin
3 (12 by 17-inch) sheets phyllo dough, at room temperature

Steps:

  • Preheat oven to 400 degrees. Spray a large nonstick baking sheet with nonstick cooking spray.
  • In a small bowl, mix the cheese, chili powder and cumin. Place the sheets of phyllo on a work surface and cover them with a damp towel. Remove the first sheet and place it with short side toward you. Coat with nonstick cooking spray (butter-flavored is nice), then sprinkle with about 2 teaspoons of the cheese mixture; fold the phyllo in 1/2 to form a 12 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 4 1/4-inch rectangle. Spray again and sprinkle with just a bit of the cheese mixture; with a serrated knife, cut into 8 short strips. Transfer the strips to the baking sheet, placing them about 1/2-inch apart. Repeat the process 2 more times to make 24 cheese straws. Bake until the cheese straws are crisp and golden, about 8 to 10 minutes. Cool on wire racks.

PARMESAN CHEESE STRAWS



Parmesan Cheese Straws image

Provided by Food Network

Yield about 75 hors d'oeuvres.

Number Of Ingredients 4

1/2 pound store-bought puff pastry
1 cup freshly grated Parmesan cheese
1 teaspoon sweet paprika
1 egg mixed with 1 teaspoon water

Steps:

  • Preheat oven to 425 degrees.
  • Roll the dough into a rectangle about 1/4-inch thick. Brush with some of the egg wash and sprinkle with half of the Parmesan and paprika. Gently run the rolling pin over the dough to press the cheese mixture into it. Turn the dough over, brush it again with egg wash and sprinkle with remaining cheese and paprika. Again, gently run the rolling pin over the dough to press the cheese into it. Transfer the dough to a baking sheet lined with parchment paper and chill for at least 30 minutes.
  • Line a baking sheet with a piece of parchment paper that does not extend all the way to the end, leaving about 1 inch of baking sheet uncovered. With a pastry wheel or sharp knife, cut the dough lengthwise into 1/2-inch strips. Twist the strips corkscrew fashion and arrange 1/2 inch apart on the parchment lined baking sheet. Press the ends of the strips onto the bare baking sheet at each end so they stick and hold the dough stretched and in place.
  • Bake in the oven for 10 minutes, or until puffed and golden. Cut crosswise into 4-inch lengths while hot and let cool on racks.
  • Note: Straws may be stored in air-tight containers for 1 to 2 days. Keep in a cool, dry place. Crisp in the oven before serving.

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