Poppy Seed Parmesan Cheese Straws Food

PARTY-PERFECT CHEESE STRAWS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Lightly flour your work surface. Unfold the sheets of puff pastry and roll each until they are 10-by-12-inches in size. Brush both sheets of puff pastry with the egg wash.
• Evenly sprinkle the Parmesan, Gruyere and poppy seeds atop the puff pastry. Then use a rolling pin to lightly roll the toppings into the pastry.
• Using a sharp knife or pizza wheel, cut each sheet of puff pastry into twelve 1-inch strips. Twist the strips, and then arrange them on the baking sheets, spacing them 1 inch apart.
• Bake the straws until they are golden brown and puffed, 10 to 15 minutes. Turn the straws over and bake them an additional 2 minutes. Remove the straws from the oven and let them cool before serving.

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.

PARMESAN STRAWS

Steps:

• Preheat oven to 400 degrees. In a small bowl, whisk together egg and 1 tablespoon water; set egg wash aside. In another small bowl, combine Parmesan, mustard powder, salt, and cayenne; set aside.
• On a lightly floured work surface, roll out dough (still folded in thirds) to a 12-by-16-inch rectangle. With short side facing you, cut in half crosswise; brush one side of both halves with egg wash. Sprinkle one egg-washed half with cheese mixture. Sandwich halves together, egg-washed sides facing in; press lightly to adhere. Run a rolling pin over dough to seal.
• With short side facing you, cut dough crosswise into 24 strips, each 8 inches long and 1/2 inch wide. Place strips, 1 inch apart, onto 2 baking sheets; twist strips, pressing down on ends to adhere them to sheets. Bake until cheese straws are puffed and golden, 8 to 10 minutes, rotating sheets halfway through.

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 AND POPPY SEED STICKS

Steps:

• Thaw puff pastry according to package instructions, just until it is soft enough to cut. (This should take about 20 to 30 minutes at room temperature). Puff pastry should still be very cold. Preheat oven to 425 degrees with two racks.
• In a small bowl, mix to combine cheese and cayenne pepper. In a second small bowl, combine sesame and poppy seeds with salt, and set aside.
• Arrange cold puff pastry on work surface. Cut puff pastry lengthwise into two equal 5-inch-wide halves. Brush each half with beaten egg. Sprinkle one half with cheese mixture and other half with seed mixture. Using a pastry cutter or knife, cut each half crosswise into twenty 1/2-inch strips.
• Working one at a time, twist each strip into a double spiral, and transfer to parchment-lined baking sheets, 1/2 inch apart. Using your thumb, press the ends of the strips down into the parchment to prevent unraveling. Transfer to freezer, and chill until very firm, about 20 minutes. (Refrigerator may be used for chilling but will take at least twice as long.) Check dough while chilling to make sure it stays twisted.
• Transfer the straws to the oven, and bake until golden, rotating baking sheets halfway through cooking time for even browning, 10 to 15 minutes. Cool the straws on a cooling rack.

PARMESAN PUFF-PASTRY STRAWS

Steps:

• Preheat oven to 425 degrees. Line 2 baking sheets with parchment.
• On a lightly floured surface with a lightly floured rolling pin, roll puff pastry into a 12-by-16-inch rectangle. With the long side facing you, lightly brush bottom half of rectangle with some of the beaten egg. Sprinkle 1/4 cup Parmesan and the salt on top half. Fold bottom half over top half. Gently roll dough to seal.
• Cut rectangle lengthwise into thirds. (You should have three 2-by-16-inch strips.) Sprinkle remaining 1 tablespoon Parmesan on 1 strip, poppy seeds on another, and cayenne on remaining strip. Cut each strip lengthwise into eight 1/4-by-16-inch strips.
• Transfer strips to baking sheets, spacing 1 inch apart. Working with 1 strip at a time, hold each end with your fingers, and carefully twist strip in opposite directions, forming a spiral. Press ends of strips against parchment to prevent unraveling. Freeze or refrigerate until strips are very firm and cold, about 15 minutes.
• Bake 1 sheet at a time, rotating halfway through, until straws are golden brown and cooked through, 12 to 14 minutes. Transfer straws to wire racks, and let cool.

PARMESAN, POPPY SEED & CARAWAY TWISTS

Steps:

• To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour, then pulse again until the mixture begins to come together. tip the mixture onto a board and gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry.
• Heat oven to 190C/fan 170C/gas 5. roll the pastry into a large a4-sized rectangle, roughly 20 x 30cm. Brush the sheet with the beaten egg and cut in half widthways. Sprinkle one half with the Parmesan and the second half with poppy and caraway seeds. lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12-15 sticks. arrange on a baking sheet and chill for 10 mins.
• Bake for 8-10 mins until golden brown, then cool for 5 mins before lifting onto a wire rack.

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.