Pesto Cheese Straws Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
• In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
• Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
• With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.

Steps:

• Heat oven to 400°F.
• Cover baking sheets with parchment. Mix cream cheese and pesto sauce until blended.
• Unfold 1 pastry sheet on lightly floured surface. Roll out to 12x10-inch rectangle; cut in half to form 2 (12x5-inch) rectangles. Spread half the cream cheese mixture onto 1 cut pastry rectangle; cover with remaining cut pastry rectangle. Cut into 24 (1/2-inch-wide) strips. Twist each pastry strip, then place on prepared baking sheet. Repeat with remaining pastry sheet and remaining cream cheese mixture.
• Brush with egg; sprinkle with Parmesan.
• Bake 20 min. or until golden brown. Cool slightly.

Steps:

• Preheat oven to 375º.
• In a small bowl, combine the cream cheese, lightly beaten egg, parmesan, and salt. Stir to combine.
• Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
• Lay out thawed phyllo dough.
• Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet.
• Bake until golden, about 10 minutes.
• Makes 20 straws.
• Serve warm with pesto for dipping.

Steps:

• Preheat oven to 350˚F (180°C).
• Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small amount of room at the edges. Sprinkle over the mozzarella and place another sheet of puff pastry on top, making a sandwich.
• Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist.
• Transfer onto a baking tray lined with baking paper, and brush with beaten egg. Season with salt and pepper and sprinkle over the parmesan.
• Bake for 25 minutes until golden brown.
• Enjoy!

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

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 375 degrees F.
• In a small bowl, combine the cream cheese, lightly beaten egg, Parmesan, and salt. Stir to combine. Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
• Lay out thawed phyllo dough. Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet. Bake until golden, about 10 minutes.
• Serve warm with pesto for dipping.

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.

Steps:

• Preheat oven to 400°., Unfold puff pastry sheets on a lightly floured surface. Roll each sheet into a 12-in. square. Spread pesto onto 1 pastry sheet to within 1/4 in. of edges. Sprinkle with cheese. Top with remaining pastry, pressing lightly. Cut into twelve 1-in.-wide strips. Twist each strip 4 times. Place 2 in. apart on parchment-lined baking sheets, pressing down ends., Bake 12-15 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
• Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
• Brush with egg and bake for 20-25 mins until risen and golden brown.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unroll the two pastry sheets, keeping them on their baking parchment. Spread the pesto over one of the pastry sheets, then scatter over half of the grated cheese. Flip the second sheet of pastry on top and press to stick the two pastry sheets together. Remove the top layer of parchment.
• Cut out a Christmas tree shape - a large triangle with a little stump at the bottom, using as much of the pastry as possible. Cut a star shape out of the offcuts for the top of the tree. Reserve the rest of the offcuts. Lift the tree onto a large baking tray, brush with the beaten egg, then do the same with the star and press it on the tip. Scatter over the rest of the cheese and gently press to help it stick to the pastry.
• Cut vertical lines into the sides of the tree, about 1cm apart, leaving a 'trunk' of about 2cm up the middle. Twist the strips of pastry and stick them back down to the tray. Do this with all the pastry 'branches'. Cut the offcuts into straws, and arrange them on another baking tray. You can now wrap and chill the tree and offcuts for up to two days, freeze for two months, or bake straightaway.