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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1 sheet frozen puff pastry (1/2 box), thawed on counter for 10 minutes
1 tsp sesame seeds
1/2 tsp poppy seeds
1/2 tsp dehydrated minced garlic
1/2 tsp kosher salt
1/4 tsp caraway seeds
1/4 tsp ground black pepper
1. Adjust two oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside. Place puff pastry on sheet of parchment and sprinkle with 1/2 of each spice. Place another sheet of parchment over the spices and, using rolling pin, press them into dough by gently rolling pin back and forth. Without removing parchment, carefully flip dough over, spice-side down. Remove top layer of parchment and sprinkle pastry with remaining spices. Cover pastry with parchment and continue to roll out, if necessary, to form 10 1/2-inch square.
2. Remove top sheet of parchment and, using sharp knife or pizza cutter, cut dough into fourteen 3/4-inch-wide strips. Holding each end, gently twist strips of dough in opposite direction and transfer to parchment-lined baking sheets, spacing strips about 1 inch apart.
3. Bake immediately, until fully puffed and golden brown, about 10 minutes, reversing positions of baking sheets from top to bottom halfway through baking time. Cool on wire rack for 5 minutes before serving. Completely cooled straws can be stored in an air-tight container at room temperature for up to 3 days. Makes 14 straws
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EVERYTHING STRAWS
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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1 sheet frozen puff pastry (1/2 box), thawed on counter for 10 minutes
1 tsp sesame seeds
1/2 tsp poppy seeds
1/2 tsp dehydrated minced garlic
1/2 tsp kosher salt
1/4 tsp caraway seeds
1/4 tsp ground black pepper
1. Adjust two oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside. Place puff pastry on sheet of parchment and sprinkle with 1/2 of each spice. Place another sheet of parchment over the spices and, using rolling pin, press them into dough by gently rolling pin back and forth. Without removing parchment, carefully flip dough over, spice-side down. Remove top layer of parchment and sprinkle pastry with remaining spices. Cover pastry with parchment and continue to roll out, if necessary, to form 10 1/2-inch square.
2. Remove top sheet of parchment and, using sharp knife or pizza cutter, cut dough into fourteen 3/4-inch-wide strips. Holding each end, gently twist strips of dough in opposite direction and transfer to parchment-lined baking sheets, spacing strips about 1 inch apart.
3. Bake immediately, until fully puffed and golden brown, about 10 minutes, reversing positions of baking sheets from top to bottom halfway through baking time. Cool on wire rack for 5 minutes before serving. Completely cooled straws can be stored in an air-tight container at room temperature for up to 3 days. Makes 14 straws
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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