PUFF-PASTRY CHEESE STRAWS
Whenever possible, use all-butter puff pastry, such as Trader Joe's or Dufour, for the best flavor and texture. For even thawing, let it sit in the refrigerator overnight, rather than on the counter, which can cause the pastry to become sticky and difficult to work with. This recipe is adapted from Martha Stewart's Appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h35m
Yield Makes about 30
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
- Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
- Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
- Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.
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