Cheese straws

Cheese straws

By
From
Leiths How to Cook
Makes
20
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
60g parmesan cheese
60g gruyere cheese
1 quantity Puff pastry
extra flour, to dust
1 egg
cayenne pepper
salt

Method

  1. Finely grate both the cheeses.
  2. Roll out the pastry on a lightly floured surface to a rectangle 3 mm thick, then cut in half lengthways.
  3. Lightly beat the egg with a very small pinch of salt, using a fork, then pass through a sieve into a bowl. Brush one half of the pastry with beaten egg, then sprinkle over half the grated cheeses and a large pinch of cayenne.
  4. Place the other half of the pastry on top and, using a rolling pin, roll the pastry lightly to about a 2–3 mm thickness, to stick the 2 layers of pastry together and make it a little thinner. Chill if the pastry becomes too soft to handle.
  5. Brush the surface of the pastry with more beaten egg and sprinkle over the remaining cheeses.
  6. Cut the pastry into long strips, about 1–1.5 cm wide, then hold each end of one strip and twist lightly in opposite directions, to create a spiral. Repeat with the remaining strips of pastry and place on a baking sheet lined with baking parchment, spacing them well apart as they will expand. Cover with cling film and chill well until firm to the touch, about 30 minutes. Meanwhile, heat the oven to 200ºC.
  7. Bake in the oven for 15–20 minutes until the pastry is golden and cooked through, then transfer the cheese straws to a wire rack and leave to cool a little before serving warm.

Note

  • Cheese straws can also be made with any leftover layered pastry.
Tags:
Leiths School of food and wine
cookery course
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