Food & Cooking Recipes Appetizers Gruyère, Anchovy, and Olive Straws Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 18, 2020 Print Rate It Share Share Tweet Pin Email Photo: Paola + Murray Prep Time: 15 mins Total Time: 50 mins Yield: 18 Crunchy and buttery, these puff pastry straws are a wonderful way to kick off a gathering and get your dinner guests hungry for the big meal. With three different ways to flavor them (gruyère, anchovy, or olive) you can either make one or buy extra puff pastry and make all three! Whichever one you pick, they all pair particularly well with a glass of crisp sparkling wine. Ingredients Unbleached all-purpose flour, for dusting 1 sheet all-butter puff pastry (about 14 ounces), thawed 1 large egg yolk Gruyère 5 ounces Gruyère, coarsely grated (1 ⅓ cups) ¼ teaspoon cayenne pepper Freshly ground pepper Flaky sea salt, such as Jacobsen Anchovy 4 ounces anchovy fillets (from 2 tins), drained and halved lengthwise Freshly ground pepper Olive 4 ounces pitted Niçoise olives (¾ cup) 2 tablespoons capers (rinsed and drained, if salted) 2 tablespoons fresh thyme leaves Freshly ground pepper Directions Preheat oven to 400°F. Line 2 baking sheets with parchment. On a lightly floured surface, roll out dough to a 15-by-18-inch rectangle. Cut in half crosswise. Whisk egg yolk with 1 teaspoon water. Brush one piece of dough with egg wash (reserving remainder). Variations:Gruyère: Sprinkle half each of cheese and cayenne over egg-washed dough; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Sprinkle with remaining cheese and cayenne; season with salt.Anchovy: Place half of anchovies over egg-washed dough, arranging them vertically along the length in a single layer; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Top with remaining anchovies; season with more pepper.Olive: Pulse olives, capers, and thyme in a food processor to form a smooth paste (you should have a scant 1/2 cup). Spread half of tapenade over egg-washed dough. Top with second piece of dough and dust off any excess flour; brush with egg wash. Spread remaining tapenade over dough; season with pepper. With a floured rolling pin, roll over dough gently to compress filling slightly and ensure toppings adhere. Cut dough lengthwise into scant 1/2-inch-thick strips. Transfer to prepared sheets, spaced 1/2 inch apart. Refrigerate until firm, 10 to 15 minutes. Bake until straws are golden brown and crisp, 16 to 18 minutes. Let cool completely on sheets. Serve in highball glasses or other tall, narrow serving vessels. Cook's Notes Each variation uses a full sheet of puff pastry; you will need three sheets to make all of them. The straws are best served the same day but can be baked, cooled, and stored in an airtight container at room temperature for up to three days. Rate it Print