TWISTY CHEESE STRAWS
Puff pastry is ideal for canapés. Try twisted with cream cheese and pesto then baked until crispy
Provided by Good Food team
Categories Canapes
Time 35m
Yield Makes at least 24
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
- Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
- Brush with egg and bake for 20-25 mins until risen and golden brown.
Nutrition Facts : Calories 78 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 1 grams protein, Sodium 0.2 milligram of sodium
EASY CHEESE STRAWS
Provided by Lizzie Harris
Categories Cheese Recipes Jamie Magazine Snacks
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 200°C/400°C/gas mark 6.
- Line two baking sheets with greaseproof paper and set aside.
- Cut the butter into small cubes, then place in a bowl. Add the flour and rub together until it resembles breadcrumbs.
- Finely grate the Parmesan, then add 60g to the flour and butter, along with the mustard and paprika. Stir in 1 to 2 tablespoons of cold water until the mixture comes together.
- Roll it out on a floured surface, forming a rectangle about 1cm thick. Slice it into 1cm sticks and place onto the baking sheets.
- Sprinkle over the remaining cheese, a little more paprika and bake for 15 to 20 minutes, until golden.
Nutrition Facts : Calories 139 calories, Fat 9.4 g fat, SaturatedFat 5.5 g saturated fat, Protein 3.1 g protein, Carbohydrate 11.1 g carbohydrate, Sugar 0.3 g sugar, Sodium 0.1 g salt, Fiber 0.4 g fibre
CHEESE STRAWS
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 4 dozen cheese straws
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
- In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
- Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
- With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.
CRISPY CHEESE TWISTS
These are great as an appetizer or served alongside a meal!
Provided by Stephanie Watts
Categories Appetizers and Snacks Cheese
Yield 24
Number Of Ingredients 5
Steps:
- Combine parmesan cheese, pepper and garlic powder. Unfold pastry sheets onto cutting board. Brush lightly with egg white; sprinkle each sheet with 1/4 of the cheese mixture. Lightly press into pastry, turn over; repeat. Cut each sheet into 12 (1-inch) strips; twist.
- Place on ungreased cookie sheet and bake in 350 degrees F (175 degrees C) oven for 15 minutes or until golden brown.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 9.4 g, Cholesterol 1.5 mg, Fat 8.3 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 2.3 g, Sodium 78.7 mg, Sugar 0.2 g
BACON AND CHEESE STRAWS
What's better than plain old cheese straws? Bacon and Cheese Straws, that's what! These easy peasy puff pastry twists are made with streaky bacon, Dijon mustard and mature cheddar cheese for a delicious variation on classic cheese straws. They make excellent party nibbles or snacks. Adored by adults and kids alike, they are super easy to make and involve only 10 minutes hands on time!!
Provided by Eb Gargano
Categories Nibbles Party Food Snacks
Time 35m
Number Of Ingredients 7
Steps:
- Lightly grease a large baking tray with a little oil or line with greaseproof paper.
- Lay out the ready rolled pastry on a floured surface, sprinkle the cheese all over the pastry and fold in half.
- Roll out the pastry to roughly 25 x 40cm (10 x 16 inches). It should be wide enough to place 8 rashers of bacon side-by-side and just a little longer than 1 rasher of bacon in the other direction (see picture above).
- Spread the pastry with the mustard and then lay out the bacon so the bacon is just touching but not overlapping.
- Cut down between the bacon, so you have 8 strips, then twist each strip several times and place on the prepared baking tray.
- Chill the twists for a minimum of 20 minutes in the fridge.
- Just before you plan on cooking the cheese straws, heat your oven to 220C / 200C / gas mark 7 / 425F.
- Remove the cheese straws from the fridge and brush with the beaten egg.
- Cook for 25-30 minutes, or until golden on top and cooked all the way through.
- Eat as soon as they are cool enough to hold.
- Store any uneaten cheese straws in an airtight container in the fridge for up to 3 days. Reheat for 10 minutes at 220C / 200C / gas mark 7 / 425F or until piping hot all the way through.
Nutrition Facts : Calories 372 kcal, Carbohydrate 18 g, Protein 9 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 373 mg, ServingSize 1 serving
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- Dust work surface lightly with flour and unfold or unroll puff pastry on surface. Roll out lightly with a rolling pin to smooth creases, then cut pastry in half crosswise. (If you’re using a brand of puff pastry that comes with 2 sheets instead of 1, just roll out each piece lightly but don’t cut.)
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- Preheat the oven to 375°F. Line two baking sheets with parchment or silicone mats. Lightly flour a large cutting board or clean countertop. Roll out each sheet of pastry to approximately 10x12 inches.
- In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, gently brush the surface of the pastry with the egg mixture. Sprinkle each sheet evenly with the cheese, about 1/2 cup per sheet.
- Stir together the spices and sprinkle them over the pastry sheets. With a rolling pin, lightly press the cheese and seasonings into the puff pastry. Using a sharp knife, or pizza cutter, cut each sheet into strips about 1-inch wide.
- Transfer each strip to the lined baked sheet, placing them an inch apart, and twisting the ends in opposite directions to "spiral" each of the cheese straws. If the dough gets too warm and sticky, you can put one tray in the refrigerator while working with the other.
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- Dust the counter with 1/4 cup of cheese. Sprinkle a work surface with 1/4 cup of the cheese.
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- Cut into strips. Using a knife and cutting straight down (do not saw), cut the pastry into long strips about 1-inch wide. Again, dimensions don't really matter, but I like my long puff pastry straws to measure about 10 inches.
- Transfer to a baking sheet and twist. Transfer each strip to one of the baking sheets, spaced an inch or so apart. As you set them down, twist the ends in opposite directions to give the straws a spiraled look.
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