GRUYèRE, ANCHOVY, AND OLIVE STRAWS

Gruyère, Anchovy, and Olive Straws image

Crunchy and buttery, these puff pastry straws are a wonderful way to kick off a gathering and get your dinner guests hungry for the big meal. With three different ways to flavor them (gruyère, anchovy, or olive) you can either make one or buy extra puff pastry and make all three! Whichever one you pick, they all pair particularly well with a glass of crisp sparkling wine.

Provided by Martha Stewart

Time 50m

Yield Makes about 18

Number Of Ingredients 13

Ingredients

Unbleached all-purpose flour, for dusting
1 sheet all-butter puff pastry (about 14 ounces), thawed
1 large egg yolk
5 ounces Gruyère, coarsely grated (1 1/3 cups)
1/4 teaspoon cayenne pepper
Freshly ground pepper
Flaky sea salt, such as Jacobsen
4 ounces anchovy fillets (from 2 tins), drained and halved lengthwise
Freshly ground pepper
4 ounces pitted Niçoise olives (3/4 cup)
2 tablespoons capers (rinsed and drained, if salted)
2 tablespoons fresh thyme leaves
Freshly ground pepper

Steps:

Preheat oven to 400°F. Line 2 baking sheets with parchment. On a lightly floured surface, roll out dough to a 15-by-18-inch rectangle. Cut in half crosswise. Whisk egg yolk with 1 teaspoon water. Brush one piece of dough with egg wash (reserving remainder).
Variations:Gruyère: Sprinkle half each of cheese and cayenne over egg-washed dough; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Sprinkle with remaining cheese and cayenne; season with salt.Anchovy: Place half of anchovies over egg-washed dough, arranging them vertically along the length in a single layer; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Top with remaining anchovies; season with more pepper.Olive: Pulse olives, capers, and thyme in a food processor to form a smooth paste (you should have a scant 1/2 cup). Spread half of tapenade over egg-washed dough. Top with second piece of dough and dust off any excess flour; brush with egg wash. Spread remaining tapenade over dough; season with pepper.
With a floured rolling pin, roll over dough gently to compress filling slightly and ensure toppings adhere. Cut dough lengthwise into scant 1/2-inch-thick strips. Transfer to prepared sheets, spaced 1/2 inch apart. Refrigerate until firm, 10 to 15 minutes.
Bake until straws are golden brown and crisp, 16 to 18 minutes. Let cool completely on sheets. Serve in highball glasses or other tall, narrow serving vessels.