Cheese Straws

By the RecipeCafe Archives

Ingredients

• 1 batch puff pastry or plain shortcrust pastry (approx. 12 oz / 340 g)
• 1 2–3 oz (55–85 g) finely grated hard cheese (Parmesan, or equal parts Parmesan and Edam)
• 1 A few grains (1/8 tsp / 0.3 g) fine salt
• 1 A few grains (1/8 tsp / 0.3 g) cayenne pepper

Instructions

1. 1. Heat the oven to 425°F (220°C). Line one or two baking sheets (at least 12×17 in / 30×43 cm) with parchment paper.
2. 2. On a lightly floured surface, roll the pastry to a rectangle approximately 1/4 inch (6 mm) thick.
3. 3. Combine the grated cheese, salt, and cayenne. Sprinkle this mixture evenly over one half of the rolled pastry, leaving the other half bare.
4. 4. Fold the bare half over the cheese-covered half (like closing a book), then press the edges firmly together. This is a simple book fold, used to enclose the filling.
5. 5. Fold the dough in half once more, then use a rolling pin to pat and roll it back out to 1/4 inch (6 mm) thick.
6. 6. Sprinkle the surface again with the cheese mixture and repeat the folding and rolling process twice more, for a total of three rounds of folding and rolling.
7. 7. After the final roll, cut the dough into strips 5 inches (13 cm) long and 1/4 inch (6 mm) wide. A sharp knife or pastry wheel works well.
8. 8. Arrange the strips in a single layer on the prepared baking sheets, spaced about 1/2 inch (1 cm) apart.
9. 9. Bake at 425°F (220°C) for 7–10 minutes, until the straws are golden brown, puffed, and feel dry and crisp to the touch. Check at 7 minutes, as thin pastry strips can overbrown quickly.
10. 10. Transfer to a wire rack and cool for at least 5 minutes before serving. To serve in the traditional manner, stack the straws log-cabin style (alternating layers at right angles) on a small plate. Serve alongside a cheese or salad course.