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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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A classic cocktail snack. Ingredients:
2/3 cup freshly grated parmesan cheese (about 2 ounces) |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/4 teaspoon ground cardamom |
1/4 teaspoon cayenne |
1/2 teaspoon salt |
1 puff pastry, thawed and unfolded (from one 17 1/4-ounce package frozen puff pastry sheets) |
1 large egg, with |
2 tablespoons water |
Directions:
1. Preheat oven to 425F and butter 2 large baking sheets.
2. In a bowl toss together Parmesan, spices, and salt.
3. On a lightly floured surface roll out pastry sheet into a 16 X 10 inch rectangle and brush with some egg wash.
4. Cut pastry in half crosswise, forming two 10 X 8 inch rectangles.
5. Sprinkle Parmesan mixture over 1 rectangle and top with other rectangle, egg-wash side down, pressing firmly to force out any air pockets.
6. Roll out pastry slightly to make layers adhere (rectangle should be about 10 1/2 X 8 1/2 inches).
7. Brush pastry with some egg wash and with a sharp large knife or pastry wheel cut lengthwise into 1/4 inch wide sticks.
8. Arrange cheese straws about 1 1/2 inches apart on baking sheets, pressing ends onto baking sheets.
9. Bake cheese straws in batches in middle of oven until golden, about 10 minutes.
10. Transfer to a rack and cool.
11. May be made 2 days ahead and kept in an airtight container.
12. Re-crisp in a 425F oven until heated through, about 5 minutes.
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