Parmesan Cheese Straws Recipe
Shortening for baking sheet
1 sheet Puff Pastry (half of a 14-ounce package), thawed if frozen
1 Egg Yolk
1 T. Water
2 t. Paprika
3 T. grated Parmesan Cheese, divided
Preheat the oven to 400� F.
On a lightly floured work surface, roll out the pastry to 6-by-20 inches. Whisk
together the egg yolk and water. Brush the pastry with some of the egg mixture.
Sprinkle the pastry with paprika and 2 tablespoons of the Parmesan. Spread the
cheese with your hands to evenly cover the pastry. Fold the pastry in half
crosswise and press down. Use a rolling pin if necessary to seal layers.
Brush the folded pastry with the egg mixture. Sprinkle on the remaining cheese
and press into the top layer.
With a sharp knife, cut the pastry into �-inch strips. Hold the ends of each
strip between your fingers and twist the ends in opposite directions. Lay
twisted strips onto greased baking sheets. Bake until crisp and golden, about 7
minutes. Remove from oven and cool on wire racks. Serve warm or at room
temperature.
The straws can be baked up to 3 days in advance. Store in an airtight container
at room temperature. Crisp in a preheated 400� F. oven for 3 minutes.
Makes 40 straws.
Recipe From Razzle Dazzle Recipes