PARMESAN PUFF-PASTRY STRAWS
Simple, yet elegant, these crisp yet airy straws can be made days ahead of time, making this an ideal party snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
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.
PARMESAN PUFF PASTRY STARS
Parmesan and puff pastry are all you need to create these yummy party nibbles. During the year you can cut out hearts for Valentine's Day or you can eat them like an open-faced sandwich with salmon, cheese, or prosciutto. Be creative and enjoy!
Provided by lacucinadinadia
Categories Appetizers and Snacks Cheese
Time 50m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll each one out to a rectangle of the same size. Brush one puff pastry sheet with a little water and sprinkle with 1/2 of the Parmesan cheese. Lay the second puff pastry sheet on top, brush with water, and sprinkle with remaining Parmesan cheese. Using a large star cutter cut out about twelve 2 1/2 to 3 1/2-inch stars.
- Place stars on prepared baking sheet and chill in the fridge for 15 minutes (or 5 minutes in the freezer).
- Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 18.5 g, Cholesterol 1.5 mg, Fat 16 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 127.2 mg, Sugar 0.3 g
PARMESAN, PUFF PASTRY STRAWS
I love this recipe, because it is simple, tasty, and the variations are innumerable. It is an excellent choice for serving with dips, soups, beer, or just on its own as a snack; from the Bites and Pieces section of Martha Stewart's Hors D'Oeuvres Handbook. Some variations which I included (at Step 8) in preparation are: Parmesan-Garlic-Italian Parsley, Parmesan-Poppy - add poppy seeds Parmesan-Old Bay Seasoning Parmesan-Pepper flakes
Provided by TOOLBELT DIVA
Categories < 60 Mins
Time 42m
Yield 36 serving(s)
Number Of Ingredients 6
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.
PARMESAN PUFF PASTRY TWISTS
These tasty twists are great beside any dish you serve up - soups, pastas, salads, or even on their own with an array of dipping options as an appetizer!! YUMMY treat from Paula Deen on the Food Network!!
Provided by Mommy Diva
Categories Breads
Time 22m
Yield 26 breadsticks
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Unfold pastry sheets on a lightly floured surface.
- Cut each sheet into 13 strips, (about 3/4 of an inch by 10-inches each).
- Combine cheese, basil, and garlic in a long shallow pan or dish.
- Brush melted butter on pastry sticks.
- Roll pastry in cheese mixture to coat each side evenly.
- Gently twist the pastry sticks, and place on a lightly greased baking sheet.
- Bake for 12 minutes.
- Remove to wire racks to cool.
- Serve with your favorite soups, salad, on the side of any meal or as an appetizer with dipping sauces.
- Enjoy! ;).
Nutrition Facts : Calories 134.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 8.1, Sodium 117.5, Carbohydrate 8.6, Fiber 0.3, Sugar 0.2, Protein 2.9
PARMESAN CHEESE STRAWS
Provided by Food Network
Yield about 75 hors d'oeuvres.
Number Of Ingredients 4
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.
PARMESAN CHEESE STRAWS
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.
PARMESAN CHEESE STRAWS
You've seen Parmesan Cheese Straws in the freezer section of the grocery store. But they're kind of fun to make at home. Want to give 'em a shot?
Provided by My Food and Family
Categories Meal Recipes
Time 32m
Yield Makes 9 servings, two cheese straws each.
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Beat egg and water with wire whisk until well blended; set aside. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture. Sprinkle 1/4 cup of the cheese and 1/4 tsp. of the pepper evenly over one of the pastry pieces; cover with remaining pastry piece, egg-side down. Roll gently with rolling pin to seal two pastry pieces together.
- Cut crosswise into 18 (3/4-inch-wide) strips. Twist each strip, then place, 2 inches apart, on greased baking sheets, pressing down ends of pastry strips to baking sheet to secure. Brush with remaining egg mixture; sprinkle evenly with remaining 1/4 cup cheese and remaining 1/4 tsp. pepper.
- Bake 10 to 12 min. or until golden brown. Serve warm or cooled to room temperature.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
POPPY SEED-PARMESAN CHEESE STRAWS
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.
PUFF-PASTRY CHEESE STRAWS
Whenever possible, use all-butter puff pastry, such as Trader Joe's or Dufour, for the best flavor and texture. For even thawing, let it sit in the refrigerator overnight, rather than on the counter, which can cause the pastry to become sticky and difficult to work with. This recipe is adapted from Martha Stewart's Appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h35m
Yield Makes about 30
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
- Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
- Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
- Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.
PARMESAN CHEESE STRAWS
These rich and buttery breadsticks are a fun change from regular dinner rolls and are fairly easy to make. They're great alongside salads and soups. -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Time 30m
Yield 6 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 43 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 71mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
PARMESAN PASTRY TWISTS
These flaky, cheesy breadsticks go nicely with many different main courses. I serve the twists in a festive napkin-lined basket for the holidays.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the Parmesan cheese, pepper and garlic. On a lightly floured surface, unfold one pastry sheet and brush with egg white. Sprinkle with a fourth of the Parmesan mixture; lightly press into pastry. Flip pastry sheet and repeat., Cut sheet into 12 strips; cut each strip in half. Twist strips several times; place on greased baking sheets. Repeat with remaining pastry sheet. Bake at 350° for 14-16 minutes or until golden brown.
Nutrition Facts :
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