Spiced Puff Pastry Cheese Straws Food

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CHEESE STRAWS



Cheese Straws image

Provided by Ina Garten

Time 30m

Yield 22 to 24 straws

Number Of Ingredients 7

2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg
1/2 cup freshly grated parmesan cheese
1 cup finely grated gruyere cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Roll out each sheet of puff pastry on a lightly floured board until it's 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 gruyere, 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, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.
  • Let the puff pastry thaw in the refrigerator overnight.

CHEESE STRAWS



Cheese Straws image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 45m

Yield 12 straws

Number Of Ingredients 6

1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed
1 tablespoon butter, melted
1 cup grated Cheddar
1 teaspoon cayenne
3/4 cup grated Parmesan
1 large egg

Steps:

  • Line a baking sheet with parchment.
  • Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
  • Preheat the oven to 400 degrees F.
  • Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.

CHEESE STRAWS



Cheese Straws image

Provided by Ina Garten Bio & Top Recipes

Categories     appetizer

Time 30m

Yield 22 to 24 cheese straws

Number Of Ingredients 9

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

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.

QUICK CHEESE STRAWS



Quick cheese straws image

Delicious cheesy sticks, perfect for dipping, just as good on their own - ready in under 20 minutes.

Provided by Emma Lewis

Categories     Buffet, Canapes, Lunch, Snack

Time 17m

Number Of Ingredients 3

350g pack ready-rolled puff pastry
four handfuls grated parmesan (or vegetarian alternative)
handful flour, to roll pastry on

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.

Nutrition Facts : Calories 75 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 2 grams protein, Sodium 0.18 milligram of sodium

PUFF-PASTRY CHEESE STRAWS



Puff-Pastry Cheese Straws image

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

1 cup finely grated Parmigiano-Reggiano (about 4 ounces)
1/2 teaspoon cayenne pepper
2 sheets frozen puff pastry, preferably all-butter, thawed
All-purpose flour, for dusting
2 large eggs, lightly beaten

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.

SPICED PUFF PASTRY CHEESE STRAWS



Spiced Puff Pastry Cheese Straws image

Categories     Cheese     Side     Bake     Chill     Raw     Pastry

Yield makes about 6 dozen

Number Of Ingredients 7

2/3 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
1/4 teaspoon cayenne pepper
1/4 teaspoon Hungarian paprika
1/2 teaspoon coarse salt
1 large egg
2 tablespoons water
1 sheet frozen puff pastry (from one 14-ounce package), thawed according to package instructions, and unfolded

Steps:

  • Preheat the oven to 425°F. Set aside two ungreased rimmed baking sheets.
  • In a small bowl, combine the cheese, cayenne, paprika, and salt. Set aside. In a second small bowl, whisk together the egg and water. Set aside.
  • On a lightly floured surface, roll out the thawed pastry sheet 1/8 inch thick, to form a rectangle that is about 10 by 16 inches. Lightly brush the dough with the egg wash.
  • To shape the straws, halve the pastry crosswise into two 5 by 8-inch rectangles. Sprinkle the cheese mixture over one rectangle and top with the other rectangle, egg-wash side down, pressing firmly to force out any air pockets. Roll out the layered pastry a little further to make the layers adhere (the rectangle should be about 12 by 9 inches). Brush the top of the pastry with additional egg wash and transfer to a baking sheet. Chill until firm, about 10 minutes in the freezer or 30 minutes in the refrigerator.
  • Remove from the freezer and transfer to a floured work surface. With a large sharp knife, pastry wheel, or pizza cutter, cut the pastry lengthwise into 1/4-inch-wide sticks. Twist the ends of each strip in opposite directions to create a long twirl.
  • To bake the straws, arrange them about 1 1/2 inches apart on the baking sheets, pressing down the ends to fix the straws to the rimmed edge of the sheet pan. Bake the cheese straws, in batches, in the middle of the oven until golden, 10 to 12 minutes. (While baking in batches, keep the raw dough in the refrigerator.) Transfer the baking sheet to a rack to cool slightly, then transfer the cheese straws to a rack to cool completely.
  • making ahead
  • Once they have cooled completely, store the cheese straws in an airtight container for up to 2 days. Re-crisp them in a 425°F oven just until heated through, about 5 minutes.

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