Parmesan Straws Recipes

Steps:

• In a small bowl, beat butter and Parmesan cheese until well blended. Add the flour, salt and cayenne; mix well. Divide dough in half. On a lightly floured surface; roll each portion into an 18x3-in. rectangle. Cut into 3x1/2-in. strips., Place 1 in. apart on greased baking sheets; brush with milk. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
• Carefully unfold one puff pastry sheet onto a cutting board and brush with the melted butter.
• Sprinkle with 1/4 cup Parmesan and 1/2 tablespoon rosemary. Add a dash of garlic powder and sprinkle salt across the length of the pastry.
• Fold the sheet in half, lengthwise. Brush the top of the folded sheet with the beaten egg and sprinkle with 1/4 cup Parmesan, 1/2 tablespoon rosemary, a dash of garlic powder and a sprinkle with salt.
• Cut the pastry into 1/2-inch strips with a knife or pizza cutter.
• Twist the strips at each end in opposite directions to create a spiral effect. Stretch each strip slightly and pinch each end as you place the strip onto one of the prepared baking sheets, about 1 inch apart.
• Repeat with the remaining puff pastry sheet, melted butter, Parmesan, rosemary, garlic powder, salt and egg.
• Bake until the straws are lightly browned, 10 to 12 minutes.
• Remove from the oven and allow to cool for 2 minutes before serving.

Steps:

• Preheat oven to 400 degrees. In a small bowl, whisk together egg and 1 tablespoon water; set egg wash aside. In another small bowl, combine Parmesan, mustard powder, salt, and cayenne; set aside.
• On a lightly floured work surface, roll out dough (still folded in thirds) to a 12-by-16-inch rectangle. With short side facing you, cut in half crosswise; brush one side of both halves with egg wash. Sprinkle one egg-washed half with cheese mixture. Sandwich halves together, egg-washed sides facing in; press lightly to adhere. Run a rolling pin over dough to seal.
• With short side facing you, cut dough crosswise into 24 strips, each 8 inches long and 1/2 inch wide. Place strips, 1 inch apart, onto 2 baking sheets; twist strips, pressing down on ends to adhere them to sheets. Bake until cheese straws are puffed and golden, 8 to 10 minutes, rotating sheets halfway through.

Steps:

• Preheat oven to 425 degrees.
• Roll the dough into a rectangle about 1/4-inch thick. Brush with some of the egg wash and sprinkle with half of the Parmesan and paprika. Gently run the rolling pin over the dough to press the cheese mixture into it. Turn the dough over, brush it again with egg wash and sprinkle with remaining cheese and paprika. Again, gently run the rolling pin over the dough to press the cheese into it. Transfer the dough to a baking sheet lined with parchment paper and chill for at least 30 minutes.
• Line a baking sheet with a piece of parchment paper that does not extend all the way to the end, leaving about 1 inch of baking sheet uncovered. With a pastry wheel or sharp knife, cut the dough lengthwise into 1/2-inch strips. Twist the strips corkscrew fashion and arrange 1/2 inch apart on the parchment lined baking sheet. Press the ends of the strips onto the bare baking sheet at each end so they stick and hold the dough stretched and in place.
• Bake in the oven for 10 minutes, or until puffed and golden. Cut crosswise into 4-inch lengths while hot and let cool on racks.
• Note: Straws may be stored in air-tight containers for 1 to 2 days. Keep in a cool, dry place. Crisp in the oven before serving.

Steps:

• Preheat oven to 400 degrees. Spray a large nonstick baking sheet with nonstick cooking spray.
• In a small bowl, mix the cheese, chili powder and cumin. Place the sheets of phyllo on a work surface and cover them with a damp towel. Remove the first sheet and place it with short side toward you. Coat with nonstick cooking spray (butter-flavored is nice), then sprinkle with about 2 teaspoons of the cheese mixture; fold the phyllo in 1/2 to form a 12 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 4 1/4-inch rectangle. Spray again and sprinkle with just a bit of the cheese mixture; with a serrated knife, cut into 8 short strips. Transfer the strips to the baking sheet, placing them about 1/2-inch apart. Repeat the process 2 more times to make 24 cheese straws. Bake until the cheese straws are crisp and golden, about 8 to 10 minutes. Cool on wire racks.

Steps:

• Preheat the oven to 375 degrees F.
• Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
• Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

Steps:

• Note: The saltiness of Parmesan cheese varies from wheel to wheel, so be sure to taste the cheese before adding it to the mixture; If it is salty, reduce the amount of salt added to 1 t or alternatively, eliminate the added salt, entirely; You may choose to make your own pastry, or not; If not, then Tenderflake makes an excellent Puff Pastry, and you can purchase this from the frozen pastry section at your favourite Supermarket.
• Preheat Oven to 425F, with the rack in the centre.
• Place the chilled puff pastry on a lightly floured surface.
• Roll out the dough until it is about 1/8 inch thick, making a 24 x 26 inch square (if you use the packaged puff pastry, your square will be slightly smaller-- That is OK, you will have two squares) Use a sharp knife to trim the edges of the dough; this will help make the edges uniform as they cook.
• Brush the dough lightly with the melted butter.
• Sprinkle the dough with 3/4 cup of the Parmesan and 1 tsp of the salt.
• Brush the surface of the dough with the egg.
• Sprinkle with the remaining salt and Parmesan.
• Using a very sharp knife, cut the dough vertically, into 1/2 inch strips.
• Transfer 6 of the strips to a baking sheet, spacing them evenly apart.
• Grab each end of the dough strip with your fingers, and carefully stretch and twist the strip in opposite directions to create spiral strips.
• Continue with the remaining strips of dough.
• Bake until golden brown, 10- 12 minutes.
• Remove and let cool on the baking sheet for 5 minutes to firm up.
• Using both hands, transfer the sticks to a wire rack or serving platter.

Steps:

• On a lightly floured work surface, roll out Puff Pastry dough to a 17-by-14-inch rectangle, about 1/8 inch thick. Transfer dough to a large baking sheet; lightly brush with some of the beaten egg, then sprinkle evenly with poppy seeds. Gently press poppy seeds into dough with a rolling pin, taking care not to stretch the rectangle further. Refrigerate dough until firm, 10 to 15 minutes. In a small bowl, combine cheese, paprika, and a large pinch of salt; set aside.
• Invert the dough onto the work surface, then brush uncoated side with remaining beaten egg. Sprinkle evenly with the cheese mixture; use a rolling pin to gently press cheese mixture into the dough. Return dough to baking sheet, cheese side up; chill until firm, 10 to 15 minutes.
• With a pizza wheel or pastry cutter, divide dough in half crosswise to make two rectangles, each 14 by 8 1/2 inches. Cut each half crosswise into 28 strips (each 1/2 inch wide), for a total of 56. Twist each strip, then transfer to two large unlined baking sheets, pressing the ends onto the sheet to hold their shape. Refrigerate strips until firm, at least 30 minutes or overnight.
• Preheat the oven to 375°F. Bake, rotating sheets halfway through, until straws are light golden, 20 to 24 minutes. Transfer to a wire rack to cool. Cheese straws are best eaten the day they are made, but they can be kept in an airtight container at room temperature for up to 2 days. If desired, reheat in a 200°F oven for about 20 minutes.
• Cheese Straw how-to
• After being rolled out and coated with poppy seeds and grated cheese, the Puff Pastry is cut into strips. The strips are then twisted and chilled before baking.

Steps:

• 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 12-by-16-inch rectangle. With the long side facing you, lightly brush bottom half of rectangle with some of the beaten egg. Sprinkle 1/4 cup 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 2-by-16-inch strips.) Sprinkle remaining 1 tablespoon Parmesan on 1 strip, poppy seeds on another, and cayenne on remaining strip. Cut each strip lengthwise into eight 1/4-by-16-inch 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.
• 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.

Steps:

• heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.