Parmesan Cheese Straws
This savory recipe for parmesan cheese straws is adapted from Martha Stewart's "Hors d'Oeuvres Handbook."
- Yield: Makes about 1 dozen
Source: The Martha Stewart Show, September 2006
- 1 3/4 cups finely grated Parmesan cheese
- 1 package (14 ounces) frozen puff pastry, thawed
- 2 teaspoons coarse salt
Preheat oven to 425 degrees.
Sprinkle work surface with 1/2 cup cheese. Place chilled puff pastry on work surface and roll out until it is about 1/8 inch thick. Trim to a 14-by-16-inch rectangle. Sprinkle with 1 teaspoon salt and 3/4 cup of the cheese.
With the long side facing you, fold in half by bringing the top edge down toward you. Sprinkle with remaining teaspoon salt and 1/2 cup cheese. Using a pizza wheel or a very sharp knife, cut the dough horizontally into 1/2-inch-wide strips. Divide strips between two baking sheets, placing them evenly apart. Holding each end of a dough strip with your fingers, carefully stretch and twist the strip in opposite directions. Repeat process with remaining strips.
Bake until golden brown, 12 to 14 minutes. Let straws cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.