Food & Cooking Recipes Appetizers Finger Food Recipes Parmesan Puff-Pastry Straws 3.1 (216) Add your rating & 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen Simple, yet elegant, these crisp yet airy straws can be made days ahead of time, making this an ideal party snack. Ingredients All-purpose flour, for surface 1 package (14 ounces) puff pastry, preferably Dufour 1 large egg, lightly beaten 1 ounce Parmesan cheese, grated (⅓ cup) ¼ teaspoon coarse salt ½ teaspoon poppy seeds ½ teaspoon cayenne pepper Directions Preheat oven to 425 degrees. Line 2 baking sheets with parchment. On a lightly floured surface with a lightly floured rolling pin, roll puff pastry into a 12-by-16-inch rectangle. With the long side facing you, lightly brush bottom half of rectangle with some of the beaten egg. Sprinkle 1/4 cup Parmesan and the salt on top half. Fold bottom half over top half. Gently roll dough to seal. Cut rectangle lengthwise into thirds. (You should have three 2-by-16-inch strips.) Sprinkle remaining 1 tablespoon Parmesan on 1 strip, poppy seeds on another, and cayenne on remaining strip. Cut each strip lengthwise into eight 1/4-by-16-inch strips. Transfer strips to baking sheets, spacing 1 inch apart. Working with 1 strip at a time, hold each end with your fingers, and carefully twist strip in opposite directions, forming a spiral. Press ends of strips against parchment to prevent unraveling. Freeze or refrigerate until strips are very firm and cold, about 15 minutes. Bake 1 sheet at a time, rotating halfway through, until straws are golden brown and cooked through, 12 to 14 minutes. Transfer straws to wire racks, and let cool. Cook's Notes Straws can be stored at room temperature for up to 2 days. Rate it Print