CHEESE STRAWS:
1/2 quantity of prepared puff pastry, see posted basic
recipe
2 cups grated medium Cheddar cheese
egg wash
Roll puff pastry out into a long rectangle, 1/8 to 1/4-inch
in thickness. Brush pastry generously with egg-wash.
Cover half of pastry rectangle with grated cheddar
cheese and bring the other half over to cover the cheese. Seal edges together
well. Brush top of pastry again with egg-wash.
Cut pastry longwise into 1-inch strips. Pick up each
strip of pastry by taking hold of both ends of the strip. Stretch the strip out
slightly and twist the strip gently on itself into a loose spiral or corkscrew shape.
Lay each strip down on a baking sheet, pressing ends down firmly to hold the
shape of the spiral without unwinding.
Refrigerate cheese straws for at least 1 hour before
baking.
Preheat over to 400 degrees F. Bake 10 to 12 minutes
until puffed and golden. Cool on racks. Break cheese straws into segments to
serve.
No comments:
Post a Comment