Cheese Straws In Pesto Recipes

PESTO CHEESE STRAWS

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.

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

CHEESY PESTO TWISTS RECIPE BY TASTY

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!

PESTO TWISTS

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.

TWISTY CHEESE STRAWS

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.

CREAMY PHYLLO CHEESE STRAWS IN PESTO

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.

CHEESE STRAWS IN PESTO

Steps:

• Preheat the oven to 375 degrees. Combine the cream cheese, parmesan, egg and 1/4 teaspoon salt in a small bowl; mix well. Spoon into a resealable bag; snip off the corner to make a 1/4-inch-diameter opening.
• Unfold the stack of phyllo sheets on a clean surface. Working quickly to keep the dough from drying out, brush the top sheet all over with melted butter, then pipe the cheese filling along the long edge of the dough to within 1/2 inch of the ends. Fold the ends over the filling, then roll up the dough to make a straw. Place on a baking sheet; repeat with the remaining phyllo sheets and cheese mixture. Bake until golden, 10 to 12 minutes. Serve the cheese straws with pesto.

PESTO CHEESE STRAW CHRISTMAS TREE

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.

PHYLLO CHEESE STRAWS WITH PESTO

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.