Description
Store-bought puff pastry, layered with paprika and spicy cayenne, and stuffed with as much cheddar cheese as they can hold. Plus salty Parmesan because more cheese is better!
Ingredients
Scale
- One 14-ounce box puff pastry (preferably Dufour)*, defrosted in the refrigerator
- Flour, for dusting
- 1 large egg, beaten with a splash of water until completely homogenous
- 3/4 cup (3 ounces) freshly ground Parmesan
- 1 cup (4 ounces) grated Cheddar cheese
- 1/2 to 1 teaspoon cayenne, to taste
- 1/2 to 1 teaspoon sweet paprika
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°. Line two baking sheets with silicone baking mats(preferably) or with parchment paper.
- In a small bowl, mix together the Parmesan, Cheddar, cayenne, paprika and pepper.
- Lay a piece of parchment on your work surface and lightly flour; turn the puff pastry dough out and roll into a 10 x 12-inch rectangle. Brush the surface with the egg wash. Sprinkle the cheese mixture evenly over the surface. With the rolling pin, lightly roll over the toppings to press into the surface of the dough. Refrigerate the dough for 15 minutes before cutting. Cut the dough into 12 equal-sized strips of dough. Working with one piece at a time, transfer the dough strip to the prepared baking sheets; twist each strip into a spiral. Repeat with the remaining dough. Refrigerate the strips for another 15 minutes before baking.
- When ready to bake, brush the remaining egg wash over the cheese straws. Bake for 13 to 15 minutes, until puffed and golden brown. Flip each cheese straw over and bake for another 2 minutes. Cool and serve at room temperature.
Notes
Inspiration: Cheese Straws on foodnetwork.com
- Category: Appetizers