Food & Cooking Recipes Appetizers Finger Food Recipes Martha's Cheese Straws 3.6 (12) 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 18 The recipe for these elegant hors d'oeuvres is from "Entertaining." Ingredients 1 pound Puff Pastry, about ⅓ recipe 1 teaspoon paprika (optional) 1 cup finely grated Parmigiano-Reggiano or Gruyere cheese 4 tablespoons toasted poppy seeds (optional) Directions 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. Rate it Print