PARMESAN CHEESE STRAWS
These rich and buttery breadsticks are a fun change from regular dinner rolls and are fairly easy to make. They're great alongside salads and soups. -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Time 30m
Yield 6 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat butter and Parmesan cheese until well blended. Add the flour, salt and cayenne; mix well. Divide dough in half. On a lightly floured surface; roll each portion into an 18x3-in. rectangle. Cut into 3x1/2-in. strips., Place 1 in. apart on greased baking sheets; brush with milk. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 43 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 71mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
PARMESAN STRAWS
These flaky, cheesy appetizers are the perfect addition to any occasion.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a small bowl, whisk together egg and 1 tablespoon water; set egg wash aside. In another small bowl, combine Parmesan, mustard powder, salt, and cayenne; set aside.
- On a lightly floured work surface, roll out dough (still folded in thirds) to a 12-by-16-inch rectangle. With short side facing you, cut in half crosswise; brush one side of both halves with egg wash. Sprinkle one egg-washed half with cheese mixture. Sandwich halves together, egg-washed sides facing in; press lightly to adhere. Run a rolling pin over dough to seal.
- With short side facing you, cut dough crosswise into 24 strips, each 8 inches long and 1/2 inch wide. Place strips, 1 inch apart, onto 2 baking sheets; twist strips, pressing down on ends to adhere them to sheets. Bake until cheese straws are puffed and golden, 8 to 10 minutes, rotating sheets halfway through.
Nutrition Facts : Calories 49 g, Fat 3 g, Protein 1 g
PARMESAN CHEESE STRAWS
Steps:
- Preheat oven to 400 degrees. Spray a large nonstick baking sheet with nonstick cooking spray.
- In a small bowl, mix the cheese, chili powder and cumin. Place the sheets of phyllo on a work surface and cover them with a damp towel. Remove the first sheet and place it with short side toward you. Coat with nonstick cooking spray (butter-flavored is nice), then sprinkle with about 2 teaspoons of the cheese mixture; fold the phyllo in 1/2 to form a 12 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 4 1/4-inch rectangle. Spray again and sprinkle with just a bit of the cheese mixture; with a serrated knife, cut into 8 short strips. Transfer the strips to the baking sheet, placing them about 1/2-inch apart. Repeat the process 2 more times to make 24 cheese straws. Bake until the cheese straws are crisp and golden, about 8 to 10 minutes. Cool on wire racks.
PARMESAN PUFF-PASTRY STRAWS
Simple, yet elegant, these crisp yet airy straws can be made days ahead of time, making this an ideal party snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment.
- On a lightly floured surface with a lightly floured rolling pin, roll puff pastry into a 12-by-16-inch rectangle. With the long side facing you, lightly brush bottom half of rectangle with some of the beaten egg. Sprinkle 1/4 cup Parmesan and the salt on top half. Fold bottom half over top half. Gently roll dough to seal.
- Cut rectangle lengthwise into thirds. (You should have three 2-by-16-inch strips.) Sprinkle remaining 1 tablespoon Parmesan on 1 strip, poppy seeds on another, and cayenne on remaining strip. Cut each strip lengthwise into eight 1/4-by-16-inch strips.
- Transfer strips to baking sheets, spacing 1 inch apart. Working with 1 strip at a time, hold each end with your fingers, and carefully twist strip in opposite directions, forming a spiral. Press ends of strips against parchment to prevent unraveling. Freeze or refrigerate until strips are very firm and cold, about 15 minutes.
- Bake 1 sheet at a time, rotating halfway through, until straws are golden brown and cooked through, 12 to 14 minutes. Transfer straws to wire racks, and let cool.
QUICK CHEESE STRAWS
Delicious cheesy sticks, perfect for dipping, just as good on their own - ready in under 20 minutes.
Provided by Emma Lewis
Categories Buffet, Canapes, Lunch, Snack
Time 17m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 75 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 2 grams protein, Sodium 0.18 milligram of sodium
PARMESAN, PUFF PASTRY STRAWS
I love this recipe, because it is simple, tasty, and the variations are innumerable. It is an excellent choice for serving with dips, soups, beer, or just on its own as a snack; from the Bites and Pieces section of Martha Stewart's Hors D'Oeuvres Handbook. Some variations which I included (at Step 8) in preparation are: Parmesan-Garlic-Italian Parsley, Parmesan-Poppy - add poppy seeds Parmesan-Old Bay Seasoning Parmesan-Pepper flakes
Provided by TOOLBELT DIVA
Categories < 60 Mins
Time 42m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Note: The saltiness of Parmesan cheese varies from wheel to wheel, so be sure to taste the cheese before adding it to the mixture; If it is salty, reduce the amount of salt added to 1 t or alternatively, eliminate the added salt, entirely; You may choose to make your own pastry, or not; If not, then Tenderflake makes an excellent Puff Pastry, and you can purchase this from the frozen pastry section at your favourite Supermarket.
- Preheat Oven to 425F, with the rack in the centre.
- Place the chilled puff pastry on a lightly floured surface.
- Roll out the dough until it is about 1/8 inch thick, making a 24 x 26 inch square (if you use the packaged puff pastry, your square will be slightly smaller-- That is OK, you will have two squares) Use a sharp knife to trim the edges of the dough; this will help make the edges uniform as they cook.
- Brush the dough lightly with the melted butter.
- Sprinkle the dough with 3/4 cup of the Parmesan and 1 tsp of the salt.
- Brush the surface of the dough with the egg.
- Sprinkle with the remaining salt and Parmesan.
- Using a very sharp knife, cut the dough vertically, into 1/2 inch strips.
- Transfer 6 of the strips to a baking sheet, spacing them evenly apart.
- Grab each end of the dough strip with your fingers, and carefully stretch and twist the strip in opposite directions to create spiral strips.
- Continue with the remaining strips of dough.
- Bake until golden brown, 10- 12 minutes.
- Remove and let cool on the baking sheet for 5 minutes to firm up.
- Using both hands, transfer the sticks to a wire rack or serving platter.
ROSEMARY-PARMESAN CHEESE STRAWS
Provided by Brian Balthazar
Categories side-dish
Time 30m
Yield Makes about 30 cheese straws (10 servings)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
- Carefully unfold one puff pastry sheet onto a cutting board and brush with the melted butter.
- Sprinkle with 1/4 cup Parmesan and 1/2 tablespoon rosemary. Add a dash of garlic powder and sprinkle salt across the length of the pastry.
- Fold the sheet in half, lengthwise. Brush the top of the folded sheet with the beaten egg and sprinkle with 1/4 cup Parmesan, 1/2 tablespoon rosemary, a dash of garlic powder and a sprinkle with salt.
- Cut the pastry into 1/2-inch strips with a knife or pizza cutter.
- Twist the strips at each end in opposite directions to create a spiral effect. Stretch each strip slightly and pinch each end as you place the strip onto one of the prepared baking sheets, about 1 inch apart.
- Repeat with the remaining puff pastry sheet, melted butter, Parmesan, rosemary, garlic powder, salt and egg.
- Bake until the straws are lightly browned, 10 to 12 minutes.
- Remove from the oven and allow to cool for 2 minutes before serving.
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.
PARMESAN CHEESE STRAWS
You've seen Parmesan Cheese Straws in the freezer section of the grocery store. But they're kind of fun to make at home. Want to give 'em a shot?
Provided by My Food and Family
Categories Meal Recipes
Time 32m
Yield Makes 9 servings, two cheese straws each.
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Beat egg and water with wire whisk until well blended; set aside. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture. Sprinkle 1/4 cup of the cheese and 1/4 tsp. of the pepper evenly over one of the pastry pieces; cover with remaining pastry piece, egg-side down. Roll gently with rolling pin to seal two pastry pieces together.
- Cut crosswise into 18 (3/4-inch-wide) strips. Twist each strip, then place, 2 inches apart, on greased baking sheets, pressing down ends of pastry strips to baking sheet to secure. Brush with remaining egg mixture; sprinkle evenly with remaining 1/4 cup cheese and remaining 1/4 tsp. pepper.
- Bake 10 to 12 min. or until golden brown. Serve warm or cooled to room temperature.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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- Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with cooking spray or line with parchment paper.
- Lay a sheet of phyllo on a work surface with a short side toward you. Keep remaining phyllo sheets covered with plastic wrap or wax paper. With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with about 2 teaspoons cheese. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with a heaping teaspoon of cheese and fold the left half over the cheese. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1 teaspoon cheese and fold the upper half over the lower half. Finally, brush the top with the egg-white mixture and sprinkle with 1 teaspoon cheese. Cut into ten 1/2-inch strips using a knife or serrated pastry cutter. With a wide spatula, transfer the strips to the prepared baking sheet, placing them about 1/2 inch apart. Repeat the procedure with the remaining 5 sheets of phyllo, egg-white mixture and cheese.
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