Source: Martha Bakes, February 2011
- 1 pound Puff Pastry, about 1/3 recipe
- 1 teaspoon paprika (optional)
- 1 cup finely grated Parmigiano-Reggiano or Gruyere cheese
- 4 tablespoons toasted poppy seeds (optional)
Prepare the Puff Pastry.
Preheat oven to 375 degrees. If using, mix paprika with cheese. Sprinkle mixture on a work surface. Roll puff pastry to a rectangle approximately 10 inches by 13 inches, pressing dough into cheese to adhere. If desired, sprinkle top of dough with poppy seeds. Press gently with rolling pin to adhere.
Trim sides with a pastry roller. (You will have a rectangle that is roughly 9 by 12 inches.)
Cut the puff pastry into 3/4-inch strips, and twist from one end to the other. Arrange strips, 1 1/2 inches apart, on a Silpat-lined baking sheet. Chill twists on baking sheets until very firm, about 45 minutes.
Bake the cheese straws in middle of oven until golden brown and puffed, about 20 to 25 minutes. Transfer cheese straws to a rack to cool.