Recipe by evelyn/athens
A classic cocktail snack.
Top Review by Tulip-Fairy
Made these as part of PAC 2006. I followed the recipe exactly until I got the the "brush with egg wash" bit....then I thought I'd be a clever and just use a bit of milk!! be warned DONT they don't stick together if you don't use egg wash!! I did a second batch using tomato puree and parmasan cheese (just in case the kids didn't like the first lot!) and used the egg wash. And suprise suprise they worked beautifully! The moral of this story is, just follow Ev's recipes exactly, she really does know what she is talking about!! :-) PS - the kids loved both kinds!
- 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)
an egg wash made by beating
- 1 large egg, with
- 2 tablespoons water
Directions See How It's Made
- Preheat oven to 425F and butter 2 large baking sheets.
- In a bowl toss together Parmesan, spices, and salt.
- On a lightly floured surface roll out pastry sheet into a 16 X 10 inch rectangle and brush with some egg wash.
- Cut pastry in half crosswise, forming two 10 X 8 inch rectangles.
- Sprinkle Parmesan mixture over 1 rectangle and top with other rectangle, egg-wash side down, pressing firmly to force out any air pockets.
- Roll out pastry slightly to make layers adhere (rectangle should be about 10 1/2 X 8 1/2 inches).
- Brush pastry with some egg wash and with a sharp large knife or pastry wheel cut lengthwise into 1/4 inch wide sticks.
- Arrange cheese straws about 1 1/2 inches apart on baking sheets, pressing ends onto baking sheets.
- Bake cheese straws in batches in middle of oven until golden, about 10 minutes.
- Transfer to a rack and cool.
- May be made 2 days ahead and kept in an airtight container.
- Re-crisp in a 425F oven until heated through, about 5 minutes.