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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 

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