CHEESE STRAWS WITH HOMEMADE PUFF PASTRY
When twisting the straws into shape, don't worry if you lose up to three tablespoons of cheese; plenty will remain inside and you can sprinkle any lost over the outside.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- On a lightly floured surface, using a rolling pin, gently roll pastry dough into a 14-inch square 1/8 inch thick. Be careful not to press too hard on the edges. Using a pastry brush, dust off excess flour; brush beaten egg over lower half of dough until it is well moistened.
- In a small bowl, mix together salt and cayenne. Sprinkle half the salt mixture over egg-washed portion of dough. Sprinkle half the grated cheese over the same half; fold the uncovered dough over the cheese-covered section. Gently press all over the dough with your fingers to seal the dough halves together.
- Brush top of dough again with beaten egg to moisten; sprinkle remaining salt mixture and cheese evenly over the top.
- Using a pastry wheel or sharp knife, trim edges, and cut dough into 1/2-inch vertical strips. Twist strips into spiraled straws, and lay 1 inch apart on three ungreased baking sheets. To prevent straws from straightening out again, gently press both ends to adhere them to the baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Place in oven, and bake 15 minutes. Reduce oven heat to 350 degrees; continue baking until straws are golden brown and cooked all the way through, about 5 minutes. Remove from oven; using a thin spatula, immediately transfer straws to a wire rack to cool completely before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
