Parmesan Puff Pastry Straws

1 Jan

Modified from a recipe from Martha Stewart

All-purpose flour, for surface
1 package puff pastry, I used Pepperidge Farms
1 large egg, lightly beaten
Parmesan cheese, grated
coarse salt
poppy seeds
cayenne pepper

Preheat oven to 425 degrees. Line 2 baking sheets with parchment.

On a lightly floured surface with a lightly floured rolling pin, roll puff pastry into a rectangle that is about 1/8 inch thick. With the long side facing you, lightly brush bottom half of rectangle with some of the beaten egg. Sprinkle Parmesan and the salt on top half. Fold bottom half over top half. Gently roll dough to seal.

Cut rectangle lengthwise into thirds. (You should have three long strips.) Sprinkle about a tablespoon Parmesan on 1 strip, poppy seeds on another, and cayenne on remaining strip. Cut each strip lengthwise into four 1/4 strips.

Transfer strips to baking sheets, spacing 1 inch apart. Working with 1 strip at a time, hold each end with your fingers, and carefully twist strip in opposite directions, forming a spiral. Press ends of strips against parchment to prevent unraveling. Freeze or refrigerate until strips are very firm and cold, about 15 minutes, and repeat on second puff pastry sheet.

Bake 1 sheet at a time, rotating halfway through, until straws are golden brown and cooked through, 12 to 14 minutes. Transfer straws to wire racks, and let cool. You can store straws at room temperature for up to 2 days.

I served these in tall jars – they were incredibly delicious and were eaten incredibly quickly at my party! They were also incredibly beautiful.


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