Puff Pastry Cheese Straws... A real quick and tasty snack or a great addition to any bread basket. You can make this recipe with any store bought puff pastry. But, since I moved to Montana, I started making my own puff pastry at home.
I happened to stumble upon Martha Stewart's cookbook at the library(a few years ago) and found this "quick" version of the classic puff pastry. The puff pastry still has many delicate flaky layers, it tastes much better that store bought and it comes out much cheaper making it at home. Plus, you get the satisfaction that you made it!
I have been making this recipe ever since. I love that that you can easily freeze it and pull it out whenever you want to make anything sweet or savory. So, this time around, I made cheese straws with various toppings. They were delicious. Hope you enjoy...
I happened to stumble upon Martha Stewart's cookbook at the library(a few years ago) and found this "quick" version of the classic puff pastry. The puff pastry still has many delicate flaky layers, it tastes much better that store bought and it comes out much cheaper making it at home. Plus, you get the satisfaction that you made it!
I have been making this recipe ever since. I love that that you can easily freeze it and pull it out whenever you want to make anything sweet or savory. So, this time around, I made cheese straws with various toppings. They were delicious. Hope you enjoy...
Note:~ You can find the recipe for the Quick Puff Pastry here~
You will need:
2 sheets of puff pastry (about 12x16)
1 egg, beaten
1/3-1/2 cup Parmesan cheese, grated
1 -2 TBS poppy seeds
1 -2 TBS sesame seeds
2 TBS cheddar cheese
Directions:
Preheat oven to 425 deg F. Line 2 baking sheets with parchment.
1. Roll out sheet of pastry to about 1/4 in thick. Brush with beaten egg.
2. Sprinkle about 2-3 TBS of Parmesan cheese all over the surface.
3. Place second sheet on top and brush with beaten egg.
4. Sprinkle with various toppings on 4 sections or stick to just one. I like a variety. 
5. Cut into thin strips about 1/4 x16 . Transfer strips to baking sheet.
6. Taking both ends with your fingers twist in opposite directions forming a spiral shape.
7. Press ends of the spiral trips unto the parchment paper to prevent them from unraveling. Place them in the fridge if you like(or if your house is on the warmer side) to chill them for about 15-20 minutes before placing them in the oven.
8. Bake one sheet at a time for 12-15 minutes or until golden brown.
6. Taking both ends with your fingers twist in opposite directions forming a spiral shape.
7. Press ends of the spiral trips unto the parchment paper to prevent them from unraveling. Place them in the fridge if you like(or if your house is on the warmer side) to chill them for about 15-20 minutes before placing them in the oven.
8. Bake one sheet at a time for 12-15 minutes or until golden brown.
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