This recipe is so easy and is especially useful when you need a bread item quick but looks like you spent ages on it! I got it from Ina Garten aka Bareforrt Contessa on the foodnetwork then modified it a bit.
You will need: one sheet of puff pastry, thawed and opened flat about 1 c shredded cheese - be creative and use your favourite 1 sheet of wax paper 1 pizza cutter parchment paper
Sprinkle half the cheese on the puff pastry sheet. Cover with wax paper and carefully flip over. Sprinkle the other half of cheese onto the bare side. Put the paper back on then lightly press the dough to ensure the cheese sticks to both sides. Cut into thin strips. I find 1/2" - 3/4" works best. Just eyeball the width. Carefully lift each strip, twist a few times, then place onto a parchment lined cookie sheet. Bake at 325 F convection oven until golden brown. Remove from oven and place on a rack to cook. Stack lincoln log style for a very nice presentation. One 10" x 10" sheet will yield 11 - 12 cheese straws.
This recipe is so easy and is especially useful when you need a bread item quick but looks like you spent ages on it! I got it from Ina Garten aka Bareforrt Contessa on the foodnetwork then modified it a bit.
You will need: one sheet of puff pastry, thawed and opened flat about 1 c shredded cheese - be creative and use your favourite 1 sheet of wax paper 1 pizza cutter parchment paper
Sprinkle half the cheese on the puff pastry sheet. Cover with wax paper and carefully flip over. Sprinkle the other half of cheese onto the bare side. Put the paper back on then lightly press the dough to ensure the cheese sticks to both sides. Cut into thin strips. I find 1/2" - 3/4" works best. Just eyeball the width. Carefully lift each strip, twist a few times, then place onto a parchment lined cookie sheet. Bake at 325 F convection oven until golden brown. Remove from oven and place on a rack to cook. Stack lincoln log style for a very nice presentation. One 10" x 10" sheet will yield 11 - 12 cheese straws.
Cutting with a fluted pastry cutter makes them pretty - also, my "scratch" recipe has some cayenne in it - a very light, sparse sprinkle would be good.
This recipe is so easy and is especially useful when you need a bread item quick but looks like you spent ages on it! I got it from Ina Garten aka Bareforrt Contessa on the foodnetwork then modified it a bit.
You will need: one sheet of puff pastry, thawed and opened flat about 1 c shredded cheese - be creative and use your favourite 1 sheet of wax paper 1 pizza cutter parchment paper
Sprinkle half the cheese on the puff pastry sheet. Cover with wax paper and carefully flip over. Sprinkle the other half of cheese onto the bare side. Put the paper back on then lightly press the dough to ensure the cheese sticks to both sides. Cut into thin strips. I find 1/2" - 3/4" works best. Just eyeball the width. Carefully lift each strip, twist a few times, then place onto a parchment lined cookie sheet. Bake at 325 F convection oven until golden brown. Remove from oven and place on a rack to cook. Stack lincoln log style for a very nice presentation. One 10" x 10" sheet will yield 11 - 12 cheese straws.
Cutting with a fluted pastry cutter makes them pretty - also, my "scratch" recipe has some cayenne in it - a very light, sparse sprinkle would be good.
N.
Believe it or not for all the cooking I do, I do not have a fluted pastry cutter! I *must* go shopping. They are pretty anyway you cut them and they taste great for something so easy. I like the idea of cayenne. I'll give that a try the next batch. Thanks!
