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Homemade Cheese Straws

  • yield: Makes about 3 Dozen
Photography: Sang An

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Ingredients

  • All-purpose flour, for work surface
  • Puff Pastry, made through the fourth turn
  • 12 ounces Parmigiano-Reggiano cheese, grated medium-fine (about 4 cups)
  • 1 large egg, lightly beaten
  • Coarse salt

Directions

  1. Step 1

    On a lightly floured surface, roll out pastry dough to a 9-by-20-inch rectangle. Sprinkle 3/4 cup cheese over center of dough. Starting at the near short end, fold dough into thirds, enclosing cheese. Wrap in plastic; refrigerate 1 hour. Repeat. Wrap in plastic; refrigerate at least 4 hours or overnight.

  2. Step 2

    Cut dough in half; wrap half in plastic, and refrigerate. On a lightly floured surface, roll out half the dough to a 12-by-15-inch rectangle about 1/8 inch thick. (Do not press too hard on edges.)

  3. Step 3

    Using a pastry brush, dust off excess flour; brush beaten egg over dough until well moistened. Sprinkle 1/2 cup plus 2 tablespoons cheese and a pinch of salt over lower half of dough. Fold top half over cheese-covered half. Gently press to seal. Brush top of dough with beaten egg; sprinkle with remaining 1/2 cup plus 2 tablespoons cheese and a pinch of salt.

  4. Step 4

    Trim dough to 12 by 6 1/2 inches with a pastry wheel or knife. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes. Repeat with remaining dough, cheese, and salt.

  5. Step 5

    Preheat oven to 375 degrees. Using a pastry wheel, cut dough into 3/8-by-12-inch strips; twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes.

  6. Step 6

    Bake until golden and cooked through, about 18 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool. Store in airtight containers at room temperature up to 1 day.

Source
Martha Stewart Living, February 2006

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Reviews (1)

  • 11 Dec, 2013

    These were a huge hit at our party. Once you get the hang of it, the process moves quickly. Keep a close eye on them, they brown quickly!