Parmesan And Poppy Seed Lollipops Recipes

LORRAINE PASCALE'S PARMESAN & POPPY SEED LOLLIPOPS

Steps:

• Preheat the oven to 220°C/ 425°F/ gas mark 7. Line two large baking trays with greased baking paper. Toss the cheese and seeds together in a small bowl. Sit a 9cm ring or cookie cutter on one of the baking trays and sprinkle a small handful of the cheese mixture into it, in a thin layer.
• Carefully lift the ring off to reveal a neat-edged disc of Parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disc. Repeat with the remaining cheese and sticks to make 10 in total (leaving about 3cm spaces between them to allow for any spreading during cooking).
• You should have a little Parmesan left over, so use it to cover up the part of the lollipop stick resting on the disc. Bake in the oven for five minutes, swapping to a different shelf halfway through. The cheese should be lightly golden and bubbling. Remove from the oven and slide the paper off the baking trays and onto a rack to help speed up cooling.
• Leave to cool for one to two minutes until the lollipops have become crisp. Very carefully remove each one with a palette knife.Baking Made Easy

PARMESAN LOLLIPOPS

Steps:

• Divide the cheese into four small bowls, then add to each of the bowls a teaspoon of a different spice. Mix the cheese in each bowl thoroughly so that the spices distribute evenly.
• Take an oven tray lined with baking paper and flip the bowls over it. The content of each bowl will fall onto the tray in a small heap.
• Each small heap of cheese will become the main body of the lollipop: use a pastry cutter, a glass or a spoon to arrange the cheese into a nicely shaped disc.
• Place a wooden stick onto each one of the discs: one end of the stick should reach the center of the parmesan disc. Make sure the part of the stick that is onto the cheese is well covered in Parmesan, so that the lollipop will not break apart.
• Bake at 180°C for 5-10 minutes. Leave the lollipops to cool down completely before you lift them from the tray, as they will be soft when you take them out of the oven.

PARMESAN AND POPPY SEED STICKS

Steps:

• Thaw puff pastry according to package instructions, just until it is soft enough to cut. (This should take about 20 to 30 minutes at room temperature). Puff pastry should still be very cold. Preheat oven to 425 degrees with two racks.
• In a small bowl, mix to combine cheese and cayenne pepper. In a second small bowl, combine sesame and poppy seeds with salt, and set aside.
• Arrange cold puff pastry on work surface. Cut puff pastry lengthwise into two equal 5-inch-wide halves. Brush each half with beaten egg. Sprinkle one half with cheese mixture and other half with seed mixture. Using a pastry cutter or knife, cut each half crosswise into twenty 1/2-inch strips.
• Working one at a time, twist each strip into a double spiral, and transfer to parchment-lined baking sheets, 1/2 inch apart. Using your thumb, press the ends of the strips down into the parchment to prevent unraveling. Transfer to freezer, and chill until very firm, about 20 minutes. (Refrigerator may be used for chilling but will take at least twice as long.) Check dough while chilling to make sure it stays twisted.
• Transfer the straws to the oven, and bake until golden, rotating baking sheets halfway through cooking time for even browning, 10 to 15 minutes. Cool the straws on a cooling rack.

POPPY SEED-PARMESAN CHEESE STRAWS

Steps:

• On a lightly floured work surface, roll out Puff Pastry dough to a 17-by-14-inch rectangle, about 1/8 inch thick. Transfer dough to a large baking sheet; lightly brush with some of the beaten egg, then sprinkle evenly with poppy seeds. Gently press poppy seeds into dough with a rolling pin, taking care not to stretch the rectangle further. Refrigerate dough until firm, 10 to 15 minutes. In a small bowl, combine cheese, paprika, and a large pinch of salt; set aside.
• Invert the dough onto the work surface, then brush uncoated side with remaining beaten egg. Sprinkle evenly with the cheese mixture; use a rolling pin to gently press cheese mixture into the dough. Return dough to baking sheet, cheese side up; chill until firm, 10 to 15 minutes.
• With a pizza wheel or pastry cutter, divide dough in half crosswise to make two rectangles, each 14 by 8 1/2 inches. Cut each half crosswise into 28 strips (each 1/2 inch wide), for a total of 56. Twist each strip, then transfer to two large unlined baking sheets, pressing the ends onto the sheet to hold their shape. Refrigerate strips until firm, at least 30 minutes or overnight.
• Preheat the oven to 375°F. Bake, rotating sheets halfway through, until straws are light golden, 20 to 24 minutes. Transfer to a wire rack to cool. Cheese straws are best eaten the day they are made, but they can be kept in an airtight container at room temperature for up to 2 days. If desired, reheat in a 200°F oven for about 20 minutes.
• Cheese Straw how-to
• After being rolled out and coated with poppy seeds and grated cheese, the Puff Pastry is cut into strips. The strips are then twisted and chilled before baking.