Cheese Straws

Jun 29th
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Do you know about frozen puff pastry? I love the stuff because the homemade version is really hard to make and not necessarily better tasting. I consistently keep a box of Pepperidge Farm frozen puff pastry in my freezer because truly, the possibilities are endless.

These cheese straws are one of my favorite things to make with the pastry; twirly, impressive, crunchy, cheezit tasting breadsticks with minimal clean up. They’d be perfect with a cheese plate and some sliced fruit. This is a total aside but I’m watching a DVR-ed Grey’s Anatomy while typing this up and man, if I could get through an episode without sobbing it’d be a freaking miracle.

Cheese Straws

Makes 14-16

1 Sheet frozen puff pastry, thawed

1 c. parmesan cheese, ideally freshly grated

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

To thaw pastry, keep in paper and set on counter for about twenty minutes – alternately it can thaw in the fridge over night. 

1. Preheat oven to 425. Line two baking sheets with parchment paper.

2. Mix cheese, salt, pepper, and garlic powder in a small bowl.

3. Lay out a sheet of parchment or waxed paper. Unfold your thawed pastry on it.

4. Sprinkle half of the cheese mixture over the surface of the pastry. Place another sheet of waxed/parchment paper over the top, and roll with a rolling pin, pressing the cheese into the dough.

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5. Flip the entire thing over. Peel back the paper, sprinkle the rest of your cheese, replace the paper, and roll again. Be careful not to roll too thin; you don’t want your square to get any bigger than 12 inches on each side.

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6. Peel off the paper. Using a pizza cutter or sharp knife, cut 3/4 inch strips. Try to make them as even as possible (use a ruler if you need to).

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7. Pick up each strip. Hold both ends and twist in opposite directions, making the strip curl. Lay the strip on the prepared baking sheet.

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8. Continue with the rest of the strips, putting about 8 on each sheet (spaced 1 inch apart).

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9. Bake for 8-10 minutes, or until golden brown.

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10. Cool for five minutes. These will last in a ziplock bag or a tightly sealed container for up to 3 days. If making ahead, they’ll need to be “re-crisped” in a 300 degree oven for about five minutes.

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