Friday, April 12, 2013

PASTRIES & VARIATIONS: Making cheese straws is an excellent way to use up scrapes of the puff pastry dough that is left over from various uses. They have been my family favourite that never failed to please.



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.  

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