Cheese Straws

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By Darren Purchese

I absolutely love these ‘old school’ cheesy straws. Serve them with a swanky cocktail at your next party and spread the joy. The combination of the crunchy buttery puff pastry, the nutty Parmesan, and the subtle heat from the paprika creates a addictively popular little snack.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

30
pieces

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Ingredients

Servings

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375g puff pastry sheet ( I use Careme brand)
80g egg yolks (approx 4 large egg yolks
1tbsp milk
100g parmesan finely grated
0tsp smoked paprika
1

Use a rolling pin to roll the puff pastry to 3mm thickness. Cut the pastry into two equal size pieces and mix the yolks with the milk. Brush egg wash onto the surface of one of the pieces of puff pastry. Mix the parmesan with the paprika and sprinkle one third of the cheese mix evenly onto the egg wash. Ensure the surface of the pastry is covered and then lay the second piece of puff pastry directly on top of the cheese surface of the first.

 

2

Use a rolling pin to press the top sheet down to stick to the bottom sheet. Egg wash the top sheet of puff pastry and put half of the remaining cheese mix on top. Again ensure the surface is covered evenly and push the cheese down with your hands to stick.

 

3

Lightly flour the work surface and flip the sheets of puff pastry ove so the cheese is bench side down. Now egg wash the last exposed surface of pastry and use the remaining cheese mix to again cover, press down.

 

4

Roll the longest length of the pastry down to form a scroll. Wrap the scroll in cling film and refrigerate for half an hour.

Preheat an oven to 180°C and line a baking tray with baking paper.

 

5

Use a knife to slice 1cm thick scrolls from one of the ends of the puff pastry roll.

Open out the slice a little and then all of the way while twisting the slice into a long straw shape. Roll the straws with your hands until they are the length of the baking tray.

 

6

Lay each straw onto the baking tray and repeat. Lay the straws 2cm apart and when the tray has been filled place it in the oven for 16 minutes to bake until golden brown and crisp. Remove from the oven and cut the straws while they are warm to a length of 15cm.

Repeat with the rest of the dough and serve the straws once cool.

 

 

1
0 hours 0 minutes

Use a rolling pin to roll the puff pastry to 3mm thickness. Cut the pastry into two equal size pieces and mix the yolks with the milk. Brush egg wash onto the surface of one of the pieces of puff pastry. Mix the parmesan with the paprika and sprinkle one third of the cheese mix evenly onto the egg wash. Ensure the surface of the pastry is covered and then lay the second piece of puff pastry directly on top of the cheese surface of the first.

2
0 hours 0 minutes

Use a rolling pin to press the top sheet down to stick to the bottom sheet. Egg wash the top sheet of puff pastry and put half of the remaining cheese mix on top. Again ensure the surface is covered evenly and push the cheese down with your hands to stick.

3
0 hours 0 minutes

Lightly flour the work surface and flip the sheets of puff pastry ove so the cheese is bench side down. Now egg wash the last exposed surface of pastry and use the remaining cheese mix to again cover, press down.

4
0 hours 0 minutes

Roll the longest length of the pastry down to form a scroll. Wrap the scroll in cling film and refrigerate for half an hour.

Preheat an oven to 180°C and line a baking tray with baking paper.

5
0 hours 0 minutes

Use a knife to slice 1cm thick scrolls from one of the ends of the puff pastry roll.

Open out the slice a little and then all of the way while twisting the slice into a long straw shape. Roll the straws with your hands until they are the length of the baking tray.

6
0 hours 0 minutes

Lay each straw onto the baking tray and repeat. Lay the straws 2cm apart and when the tray has been filled place it in the oven for 16 minutes to bake until golden brown and crisp. Remove from the oven and cut the straws while they are warm to a length of 15cm.

Repeat with the rest of the dough and serve the straws once cool.