Martha Stewart's Recipie for Puff Pastry Cheese Straws




These twisty hors d’oeuvres just keep on giving: Everyone loves them, they are easy- breezy to eat out of hand, and they pair well with practically any drink. This 'Puff Pastry Cheese Straws' recipe makes about 30.

Ingredients 
1 cup finely grated Parmigiano-Reggiano cheese (about 4 ounces)
1⁄2 teaspoon cayenne pepper
2 sheets frozen puff pastry, preferably all- butter, thawed
2 large eggs, lightly beaten

Prepare
1. Preheat oven to 425°F. Combine cheese and cayenne in a bowl.
2. Lay puff pastry sheets flat on a clean work surface. Roll each out to a 11-by-16-inch rect- angle. Dividing evenly, brush with beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends, and cut each rectangle crosswise into fifteen 1⁄2-inch-wide strips.
3. Working with one at a time, twist strip into a spiral, and transfer to a parchment-lined baking sheet, 1 inch apart. Using your thumb, press the ends of the strips onto the parch- ment to prevent unraveling during baking. Freeze until very firm, at least 20 minutes.
4. Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Transfer sheet to a wire rack let puff pastry straws cool completely before storing.

Topping Variations
Sesame-poppy Combine 2 tablespoons each unhulled sesame seeds and poppy seeds with 1⁄4 teaspoon coarse salt in a bowl. Sprinkle on pastry strips instead of cheese-cayenne mixture.
Tomato-Rosemary Combine 3 tablespoons tomato paste and 1 ta- blespoon extra-virgin olive oil in a bowl. Omit cheese-cayenne mixture from above recipe. Brush evenly on pastry strips, then sprinkle with 1 tablespoon chopped fresh rosemary.
Pecorino-Black Pepper Swap out Parmigiano-Reggiano with an equal amount of Pecorino Romano cheese and cay- enne pepper with freshly ground black pep- per. Sprinkle this mixture on pastry straws.


Make ahead
Straws can be prepared through step 3 up to 1 month ahead; cover tightly with plastic wrap and freeze until firm, about 1 hour, then transfer to resealable plastic bags and freeze until ready to bake (without thawing). After baking, straws will keep up to 1 day in an airtight container at room temperature.

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleEdit ModuleShow Tags Edit Module Edit ModuleShow Tags
Edit ModuleShow Tags Edit Module
 
Edit ModuleShow Tags
Edit ModuleShow Tags