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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
2/3 cup freshly grated Parmesan (about 2 ounces)
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne or less to taste
1/2 teaspoon salt
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed and unfolded
an egg wash made by beating 1 large egg with 2 tablespoons water
Preparation
Preheat oven to 425F and butter 2 large baking sheets.
In a bowl toss together Parmesan, spices, and salt. On a lightly floured surface roll out pastry sheet into a 16 by 10 inch rectangle and brush with some egg wash.
Cut pastry in half crosswise, forming two 10 by 8 rectangles.
Sprinkle Parmesan mixture over 1 rectangle and top with other rectangle, egg-wash side down, pressing firmly to force out any air pockets.
Roll out pastry slightly to make layers adhere (rectangle should be about 10 1/2 by 8 1/2 inches). Brush pastry with some egg wash and with a sharp large knife or pastry wheel cut lengthwise into 1/4 inch wide sticks.
Arrange cheese straws about 1 1/2 inches apart on baking sheets, pressing ends onto baking sheets. Bake cheese straws in batches in middle of oven until golden, about 10 minutes.
Transfer cheese straws to a rack and cool.
Cheese straws may be made 2 days ahead and kept in an airtight container. Recrisp cheese straws in a 425 F oven until heated through, about 5 minutes.
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Spicy Cheese Straws
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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
2/3 cup freshly grated Parmesan (about 2 ounces)
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne or less to taste
1/2 teaspoon salt
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed and unfolded
an egg wash made by beating 1 large egg with 2 tablespoons water
Preparation
Preheat oven to 425F and butter 2 large baking sheets.
In a bowl toss together Parmesan, spices, and salt. On a lightly floured surface roll out pastry sheet into a 16 by 10 inch rectangle and brush with some egg wash.
Cut pastry in half crosswise, forming two 10 by 8 rectangles.
Sprinkle Parmesan mixture over 1 rectangle and top with other rectangle, egg-wash side down, pressing firmly to force out any air pockets.
Roll out pastry slightly to make layers adhere (rectangle should be about 10 1/2 by 8 1/2 inches). Brush pastry with some egg wash and with a sharp large knife or pastry wheel cut lengthwise into 1/4 inch wide sticks.
Arrange cheese straws about 1 1/2 inches apart on baking sheets, pressing ends onto baking sheets. Bake cheese straws in batches in middle of oven until golden, about 10 minutes.
Transfer cheese straws to a rack and cool.
Cheese straws may be made 2 days ahead and kept in an airtight container. Recrisp cheese straws in a 425 F oven until heated through, about 5 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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