Love It or Hate It - Marmite and Cheese Straws With a Twist!
- Reviews 4
Ready In: 25 mins
Serves: 6-8
Yields: 32 Cheese and Marmite Straws
Ingredients
- 1 lb fresh puff pastry
- flour
- 2 tablespoons marmite
- 8 ounces mature cheddar cheese, finely grated
Optional Flavours
- 2 tablespoons sun-dried tomato paste (optional)
- 2 tablespoons gentlemen's relish (optional)
- 2 tablespoons fresh pesto sauce (optional)
Directions
- Preheat the oven to 220C/425F/Gas 7.
- Divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge).
- On a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm.
- Spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese.
- Fold the pastry over lengthways and press firmly together.
- Cut about eight 1cm wide strips then cut each strip in half (so the straws aren’t too long) and twist.
- Arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted.
- Trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws.
- Alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time.
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