Parmesan Cheese Straws Food

PARMESAN CHEESE STRAWS

Steps:

• In a small bowl, beat butter and Parmesan cheese until well blended. Add the flour, salt and cayenne; mix well. Divide dough in half. On a lightly floured surface; roll each portion into an 18x3-in. rectangle. Cut into 3x1/2-in. strips., Place 1 in. apart on greased baking sheets; brush with milk. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

PARMESAN CHEESE STRAWS

Steps:

• Preheat oven to 400°F. Beat egg and water with wire whisk until well blended; set aside. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture. Sprinkle 1/4 cup of the cheese and 1/4 tsp. of the pepper evenly over one of the pastry pieces; cover with remaining pastry piece, egg-side down. Roll gently with rolling pin to seal two pastry pieces together.
• Cut crosswise into 18 (3/4-inch-wide) strips. Twist each strip, then place, 2 inches apart, on greased baking sheets, pressing down ends of pastry strips to baking sheet to secure. Brush with remaining egg mixture; sprinkle evenly with remaining 1/4 cup cheese and remaining 1/4 tsp. pepper.
• Bake 10 to 12 min. or until golden brown. Serve warm or cooled to room temperature.

PARMESAN CHEESE STRAWS

Steps:

• Preheat oven to 425 degrees.
• Roll the dough into a rectangle about 1/4-inch thick. Brush with some of the egg wash and sprinkle with half of the Parmesan and paprika. Gently run the rolling pin over the dough to press the cheese mixture into it. Turn the dough over, brush it again with egg wash and sprinkle with remaining cheese and paprika. Again, gently run the rolling pin over the dough to press the cheese into it. Transfer the dough to a baking sheet lined with parchment paper and chill for at least 30 minutes.
• Line a baking sheet with a piece of parchment paper that does not extend all the way to the end, leaving about 1 inch of baking sheet uncovered. With a pastry wheel or sharp knife, cut the dough lengthwise into 1/2-inch strips. Twist the strips corkscrew fashion and arrange 1/2 inch apart on the parchment lined baking sheet. Press the ends of the strips onto the bare baking sheet at each end so they stick and hold the dough stretched and in place.
• Bake in the oven for 10 minutes, or until puffed and golden. Cut crosswise into 4-inch lengths while hot and let cool on racks.
• Note: Straws may be stored in air-tight containers for 1 to 2 days. Keep in a cool, dry place. Crisp in the oven before serving.

PARMESAN CHEESE STRAWS

Steps:

• Preheat oven to 400 degrees. Spray a large nonstick baking sheet with nonstick cooking spray.
• In a small bowl, mix the cheese, chili powder and cumin. Place the sheets of phyllo on a work surface and cover them with a damp towel. Remove the first sheet and place it with short side toward you. Coat with nonstick cooking spray (butter-flavored is nice), then sprinkle with about 2 teaspoons of the cheese mixture; fold the phyllo in 1/2 to form a 12 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 4 1/4-inch rectangle. Spray again and sprinkle with just a bit of the cheese mixture; with a serrated knife, cut into 8 short strips. Transfer the strips to the baking sheet, placing them about 1/2-inch apart. Repeat the process 2 more times to make 24 cheese straws. Bake until the cheese straws are crisp and golden, about 8 to 10 minutes. Cool on wire racks.

CHEESE STRAWS

Steps:

• Preheat the oven to 375 degrees F.
• Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
• Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

POPPY SEED-PARMESAN CHEESE STRAWS

Steps:

• On a lightly floured work surface, roll out Puff Pastry dough to a 17-by-14-inch rectangle, about 1/8 inch thick. Transfer dough to a large baking sheet; lightly brush with some of the beaten egg, then sprinkle evenly with poppy seeds. Gently press poppy seeds into dough with a rolling pin, taking care not to stretch the rectangle further. Refrigerate dough until firm, 10 to 15 minutes. In a small bowl, combine cheese, paprika, and a large pinch of salt; set aside.
• Invert the dough onto the work surface, then brush uncoated side with remaining beaten egg. Sprinkle evenly with the cheese mixture; use a rolling pin to gently press cheese mixture into the dough. Return dough to baking sheet, cheese side up; chill until firm, 10 to 15 minutes.
• With a pizza wheel or pastry cutter, divide dough in half crosswise to make two rectangles, each 14 by 8 1/2 inches. Cut each half crosswise into 28 strips (each 1/2 inch wide), for a total of 56. Twist each strip, then transfer to two large unlined baking sheets, pressing the ends onto the sheet to hold their shape. Refrigerate strips until firm, at least 30 minutes or overnight.
• Preheat the oven to 375°F. Bake, rotating sheets halfway through, until straws are light golden, 20 to 24 minutes. Transfer to a wire rack to cool. Cheese straws are best eaten the day they are made, but they can be kept in an airtight container at room temperature for up to 2 days. If desired, reheat in a 200°F oven for about 20 minutes.
• Cheese Straw how-to
• After being rolled out and coated with poppy seeds and grated cheese, the Puff Pastry is cut into strips. The strips are then twisted and chilled before baking.

CHEESE STRAWS

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
• Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.
• What to drink:
• Haggipavlu Nemea '04

QUICK CHEESE STRAWS

Steps:

• heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.

CHEESE STRAWS

Steps:

• Heat the oven to 180C/160C fan.
• Sieve the flour, salt and pepper/paprika into a bowl. Add the butter and rub well. Once rubbed well ad the grated cheese and briefly stir.
• Moisten with egg yolk. Knead into a ball. If the mixture is still oo crumbly add the milk to it and then knead into a ball. Sprinkle some flour on a work surface. Roll the mixture out into a square and cut into thin strips (1cm).
• Place on a lined baking tray and brush with any remaining egg yolk if you would like. Bake them for 12 - 15 mins or until golden. Cool them on a wire rack.
• Eat and enjoy them!

CHEESE STRAWS

Steps:

• Preheat oven to 200c/180c/gas 6. Grease two baking trays. Put the flour and canye pepper into a large bowl then add the butter. Rub in the butter with your hands, gently pressing with your fingertips.
• Add the 12g of cheese, the Parmesan and poppy seeds. Mix until dough starts to form. Knead on the surface to combine. Flatten into the pans and cover with cling film for 30 minuets.
• Take out of the pans and roll into a rectangle. Then cut into thin slices and rearrange onto a pan. Leaving a small space between each of them. Scatter remaining cheese on and cook for 10-12 mins. cool before serving

PESTO CHEESE STRAWS

Steps:

• Heat oven to 400°F.
• Cover baking sheets with parchment. Mix cream cheese and pesto sauce until blended.
• Unfold 1 pastry sheet on lightly floured surface. Roll out to 12x10-inch rectangle; cut in half to form 2 (12x5-inch) rectangles. Spread half the cream cheese mixture onto 1 cut pastry rectangle; cover with remaining cut pastry rectangle. Cut into 24 (1/2-inch-wide) strips. Twist each pastry strip, then place on prepared baking sheet. Repeat with remaining pastry sheet and remaining cream cheese mixture.
• Brush with egg; sprinkle with Parmesan.
• Bake 20 min. or until golden brown. Cool slightly.

PHYLLO CHEESE STRAWS WITH PESTO

Steps:

• Preheat oven to 375º.
• In a small bowl, combine the cream cheese, lightly beaten egg, parmesan, and salt. Stir to combine.
• Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
• Lay out thawed phyllo dough.
• Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet.
• Bake until golden, about 10 minutes.
• Makes 20 straws.
• Serve warm with pesto for dipping.

PHYLLO STRAWS

Steps:

• Preheat oven to 375*F.
• On a cutting board, lay out one sheet of phyllo dough, brush with clarified butter and sprinkle evenly with Parmesan cheese (keep the remaining phyllo covered with a moistened tea towel).
• Place the other sheet of phyllo on top of the cheese and brush it with clarified butter.
• Using a sharp knife, cut the buttered phyllo sheets lengthwise into thirds (you will have three long srips, each about 3 inches wide and 18 inches long).
• Next, cut these strips crosswise into 1 1/2 inch rectangles.
• Wrap each rectangle lengthwise around a pencil or wooden skewer.
• Remove the pencil or skewer and place the rolls on a greased baking sheet.
• Continue this process until all of the phyllo has been rolled.
• Refrigerate the phyllo straws on the baking sheet for at least 10 minutes, or until they are firm.
• Bake about 9 minutes, until golden brown.
• Remove from the oven and, using a spatula, slip the straws onto paper towels to cool.
• The straws can be kept in a sealed tin for several days.

PARMESAN, PUFF PASTRY STRAWS

Steps:

• Note: The saltiness of Parmesan cheese varies from wheel to wheel, so be sure to taste the cheese before adding it to the mixture; If it is salty, reduce the amount of salt added to 1 t or alternatively, eliminate the added salt, entirely; You may choose to make your own pastry, or not; If not, then Tenderflake makes an excellent Puff Pastry, and you can purchase this from the frozen pastry section at your favourite Supermarket.
• Preheat Oven to 425F, with the rack in the centre.
• Place the chilled puff pastry on a lightly floured surface.
• Roll out the dough until it is about 1/8 inch thick, making a 24 x 26 inch square (if you use the packaged puff pastry, your square will be slightly smaller-- That is OK, you will have two squares) Use a sharp knife to trim the edges of the dough; this will help make the edges uniform as they cook.
• Brush the dough lightly with the melted butter.
• Sprinkle the dough with 3/4 cup of the Parmesan and 1 tsp of the salt.
• Brush the surface of the dough with the egg.
• Sprinkle with the remaining salt and Parmesan.
• Using a very sharp knife, cut the dough vertically, into 1/2 inch strips.
• Transfer 6 of the strips to a baking sheet, spacing them evenly apart.
• Grab each end of the dough strip with your fingers, and carefully stretch and twist the strip in opposite directions to create spiral strips.
• Continue with the remaining strips of dough.
• Bake until golden brown, 10- 12 minutes.
• Remove and let cool on the baking sheet for 5 minutes to firm up.
• Using both hands, transfer the sticks to a wire rack or serving platter.

BLUE CHEESE & PARMESAN CHEESE STRAWS

Steps:

• Preheat the oven to 400 degrees.
• Line several baking sheets with parchment paper or spray with nonstick cooking spray.
• In a small bowl, beat together the egg and water to make an egg wash; set aside.
• In another bowl, toss together the parmesan and blue cheeses; set aside.
• On a lightly floured work surface, roll out each puff pastry sheet into a 14-by-10-inch rectangle.
• Brush both of the pastry sheets to the edges with the egg wash and sprinkle with paprika.
• Sprinkle the cheese mixture over one of the pastry sheets and top with the other pastry sheet, egg wash side down.
• Roll out the pastry with a rolling pin to flatten slightly.
• Cut the pastry in half horizontally with a sharp knife and then lengthwise into 1/2-inch-wide strips.
• Carefully pick up a stick and, with both hands, twist to form a spiral (left hand counter-clockwise, right hand clockwise).
• Arrange cheese straws about 1 1/2 inches apart on the prepared cookie sheets, pressing ends onto the sheets.
• Bake until golden and puffed, about 12 to 15 minutes.
• Remove from the oven and cool before removing to a serving dish.