January 3, 2009

Photo du Jour - Puffy Cheese Straws


I whipped up a batch of these flaky, cheesy nibbles yesterday. They were delicious!

Puffy Cheese Straws
  • 12 ounces/350 grams puff pastry, either pre-made or homemade
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup finely grated Emmental
  • flour for rolling pastry
Heat oven to 450F/220C.
On a lightly floured work surface, roll out puff pastry into a big square, about 1/8 inch thick.
Scatter evenly with the grated Parmesan, then fold in half and roll out again until it is 1/8 inch thick.
Cut into ½ inch strips, lay on a baking sheet, and
then twist each strip 3-4 times.
Scatter over the Emmental and bake for 12 minutes, or until golden.
Cool on baking sheet.
These can be kept in an airtight container for up to 2 days. They are fragile, so handle carefully.
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