I’m not sure that the origin of these cheesy puff pastry delights can be credited to the French, but I can verify that they are frequently served in French homes. One French cousin told me that they are a delicious and foolproof way to use up puff pastry leftovers from the preparation of another dish.
Using defrosted store-bought puff pastry, they are quite easy to prepare. In this recipe they are brushed with egg wash and topped with grated cheese, salt and pepper. Home cooking guru Ina Garten notes in her cookbook “Barefoot in Paris” (Clarkson Potter, $35) that instead of cheese, they can be brushed with pesto or sun-dried tomato paste.
Cheese Straws
Yield: 22 to 24 straws
INGREDIENTS
2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in refrigerator
1 extra-large egg
1/2 cup freshly grated Parmesan cheese
1 cup finely grated Gruyere cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper
Cook’s notes: For variety, instead of adding cheese to the puff pastry, brush it with pesto or sun-dried tomato paste.
DIRECTIONS
1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
2. Roll out each sheet of puff pastry on lightly floured board until it’s 10 by 12 inches. Beat egg with 1 tablespoon water and brush surface of pastry. Sprinkle each sheet evenly with 1/4 cup Parmesan, 1/2 cup Gruyere, 1/2 teaspoon thyme, 1/2 teaspoon salt and some pepper. With rolling pin, lightly press flavorings into puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and place on prepared baking sheets.
3. Bake 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake 2 minutes more. Don’t overbake or the cheese will burn. Cool and serve them at room temperature.
Source: “Barefoot in Paris” (Clarkson Potter, $35)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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