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Pat-NoCal

Rec: Cheese Straws....mmmm, *so* good!

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Joined: Dec 9, 2005

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Posted to Thread #20668 at 3:25 pm on Oct 13, 2011

Someone brought these to cookbook club recently and they were soooo delicious. Obviously easy peasy, and clearly the sum was greater than its parts. There's something magical that happens when the cheese peeks out here and there and starts to get brown and crispy in the oven -- oh my, the flavor (kinda like a cheese quesadilla where the cheese oozes out and touches the pan and gets brown and delicious)! Won't tell you how many times I snuck back into the kitchen to nab "just one more". :-)

CHEESE STRAWS
(from A Cache of Recipes from North Face Lodge in Denali National Park)

Yield: 24 straws

4 ounces sharp cheddar cheese, grated
1/4 teaspoon cayenne
2 tablespoons chopped fresh parsley
1 sheet puff pastry
1 egg
2 teaspoons water
1/8 teaspoon sea salt

Preheat the oven to 425 degrees F. In a small bowl, toss together the cheddar cheese, cayenne, and parsley. On a lightly floured surface, roll out the puff pastry into a 14-by-12-inch rectangle. Cut it in half crosswise, forming two 7-by-12-inch rectangles.

In a small bowl, mix together the egg and water. Brush the pastry with some of this egg wash. Sprinkle the cheese mixture over 1 sheet of the pastry. Top with the second sheet of pastry, pressing down on it gently to remove any air. Brush the top with egg wash and sprinkle with the sea salt.

With a sharp knife or pastry wheel, cut the pastry into strips 1/2-inch wide. Twist the strips and arrange them on sheet pans lined with parchment paper. Press down on the ends so they will retain their shape when baked.

Bake for 10 to 12 minutes. Allow to cool in the pan for a few minutes. Serve, or store in an airtight container.

Pat's notes: Nice accompaniment to a yellow tomato gazpacho.


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