Parmesanpuffpastrystraws Recipes

CHEESE STRAWS

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.

PUFF-PASTRY CHEESE STRAWS

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.

PARMESAN PUFF-PASTRY STRAWS

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.

PARMESAN PUFF PASTRY TWISTS

Steps:

• Preheat oven to 400 degrees F.
• Unfold pastry sheets on a lightly floured surface.
• Cut each sheet into 13 strips, (about 3/4 of an inch by 10-inches each).
• Combine cheese, basil, and garlic in a long shallow pan or dish.
• Brush melted butter on pastry sticks.
• Roll pastry in cheese mixture to coat each side evenly.
• Gently twist the pastry sticks, and place on a lightly greased baking sheet.
• Bake for 12 minutes.
• Remove to wire racks to cool.
• Serve with your favorite soups, salad, on the side of any meal or as an appetizer with dipping sauces.
• Enjoy! ;).

PARMESAN, PUFF PASTRY STRAWS

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.

CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.