Food & Cooking Recipes Appetizers Finger Food Recipes Parmesan Straws 3.3 (258) 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 December 12, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Yield: 24 These flaky, cheesy appetizers are the perfect addition to any occasion. Ingredients 1 large egg ¼ cup grated Parmesan ½ teaspoon mustard powder ¼ teaspoon salt ⅛ teaspoon cayenne pepper All-purpose flour, for rolling 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed Directions Preheat oven to 400 degrees. In a small bowl, whisk together egg and 1 tablespoon water; set egg wash aside. In another small bowl, combine Parmesan, mustard powder, salt, and cayenne; set aside. On a lightly floured work surface, roll out dough (still folded in thirds) to a 12-by-16-inch rectangle. With short side facing you, cut in half crosswise; brush one side of both halves with egg wash. Sprinkle one egg-washed half with cheese mixture. Sandwich halves together, egg-washed sides facing in; press lightly to adhere. Run a rolling pin over dough to seal. With short side facing you, cut dough crosswise into 24 strips, each 8 inches long and 1/2 inch wide. Place strips, 1 inch apart, onto 2 baking sheets; twist strips, pressing down on ends to adhere them to sheets. Bake until cheese straws are puffed and golden, 8 to 10 minutes, rotating sheets halfway through. Cook's Notes To give decorative flair to cheese straws, twist the dough, and flatten the ends so they stick to the baking sheets. This way, the strips won't untwist as they bake. Rate it Print