I hope you all have enjoyed yourselves during this holiday season. I’m still in denial that in just a few short days we’ll be in 2012. I can’t deny you all at least one good New Years Eve recipe though, and these cheese straws fit the bill. They’re super easy and simple but the reward couldn’t be greater. I mean, who doesn’t love cheese and puff pastry? I certainly do.
Here’s some more puff pastry recipes that would compliment any appetizer table:
Taste: Buttery, oh-so-cheesy, fresh, piney and slightly salty.
Texture: Crisp yet slightly airy. You can’t beat puff pastry and cheese. You just can’t.
Ease: A few ingredients in a few minutes make a gourmet, impressive appetizer.
Appearance: How could you not want to taste a straw?
Pros: Perfect as an appetizer or accompaniment to soup or salad.
Cons: None, except maybe that they’re a bit indulgent.
Would I make this again? Yessm.
How to make Rosemary Cheese Straws
2 sheets puff pastry, defrosted overnight in the refrigerator
1 large egg
1/2 cup freshly grated Parmesan cheese
1 cup freshly grated white cheddar cheese
2 teaspoons finely chopped fresh rosemary
1 teaspoon kosher salt
Freshly ground black pepper
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats.
Roll out each puff pastry sheet on a lightly floured work surface into a 10x12-inch size. Beat egg with 1 tablespoon of water and brush onto the surface of the pastry.
In a small bowl combine cheeses, rosemary, salt, and a pinch of pepper. Sprinkle mixture evenly over pastry sheets. Gently press mixture into sheets. Slice sheets into thin strips using a pizza wheel or floured knife. Twist each strip and lay on prepared baking sheets.
Bake 10-15 minutes, until browned and puffed. Turn each straw and bake for another 2 minutes. Cool and serve at room temperature.
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