Cheese Straws With Homemade Puff Pastry Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Roll out each sheet of puff pastry on a lightly floured board until it's 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 gruyere, 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, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.
• Let the puff pastry thaw in the refrigerator overnight.

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:

• 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.

Steps:

• On a lightly floured surface, using a rolling pin, gently roll pastry dough into a 14-inch square 1/8 inch thick. Be careful not to press too hard on the edges. Using a pastry brush, dust off excess flour; brush beaten egg over lower half of dough until it is well moistened.
• In a small bowl, mix together salt and cayenne. Sprinkle half the salt mixture over egg-washed portion of dough. Sprinkle half the grated cheese over the same half; fold the uncovered dough over the cheese-covered section. Gently press all over the dough with your fingers to seal the dough halves together.
• Brush top of dough again with beaten egg to moisten; sprinkle remaining salt mixture and cheese evenly over the top.
• Using a pastry wheel or sharp knife, trim edges, and cut dough into 1/2-inch vertical strips. Twist strips into spiraled straws, and lay 1 inch apart on three ungreased baking sheets. To prevent straws from straightening out again, gently press both ends to adhere them to the baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Place in oven, and bake 15 minutes. Reduce oven heat to 350 degrees; continue baking until straws are golden brown and cooked all the way through, about 5 minutes. Remove from oven; using a thin spatula, immediately transfer straws to a wire rack to cool completely before serving.

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.