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, POPPY SEED & CARAWAY TWISTS
These vegetarian and gluten-free twists are perfect to serve with festive drinks
Provided by Good Food team
Categories Buffet, Canapes, Snack
Time 25m
Yield Makes 24-30
Number Of Ingredients 7
Steps:
- To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour, then pulse again until the mixture begins to come together. tip the mixture onto a board and gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry.
- Heat oven to 190C/fan 170C/gas 5. roll the pastry into a large a4-sized rectangle, roughly 20 x 30cm. Brush the sheet with the beaten egg and cut in half widthways. Sprinkle one half with the Parmesan and the second half with poppy and caraway seeds. lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12-15 sticks. arrange on a baking sheet and chill for 10 mins.
- Bake for 8-10 mins until golden brown, then cool for 5 mins before lifting onto a wire rack.
Nutrition Facts : Calories 69 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 2 grams protein, Sodium 0.09 milligram of sodium
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 AND POPPY SEED STICKS
To keep the "twist" in the cheese straws, it is essential that they be very cold when they go into a very hot oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 40
Number Of Ingredients 7
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.
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.
PARTY-PERFECT CHEESE STRAWS
Up your appetizer or snack game with this quick and easy recipe for Party-Perfect Cheese Straws studded with poppy seeds.
Provided by Kelly Senyei
Categories appetizer
Time 30m
Yield 24 straws
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Lightly flour your work surface. Unfold the sheets of puff pastry and roll each until they are 10-by-12-inches in size. Brush both sheets of puff pastry with the egg wash.
- Evenly sprinkle the Parmesan, Gruyere and poppy seeds atop the puff pastry. Then use a rolling pin to lightly roll the toppings into the pastry.
- Using a sharp knife or pizza wheel, cut each sheet of puff pastry into twelve 1-inch strips. Twist the strips, and then arrange them on the baking sheets, spacing them 1 inch apart.
- Bake the straws until they are golden brown and puffed, 10 to 15 minutes. Turn the straws over and bake them an additional 2 minutes. Remove the straws from the oven and let them cool before serving.
CHEESE STRAWS
These cheesy straws are great for party's or a snack.
Provided by Yeemo
Time 57m
Yield Makes About 24
Number Of Ingredients 0
Steps:
- Preheat oven to 200c/180c/gas 6. Grease two baking trays. Put the flour and canye pepper into a large bowl then add the butter. Rub in the butter with your hands, gently pressing with your fingertips.
- Add the 12g of cheese, the Parmesan and poppy seeds. Mix until dough starts to form. Knead on the surface to combine. Flatten into the pans and cover with cling film for 30 minuets.
- Take out of the pans and roll into a rectangle. Then cut into thin slices and rearrange onto a pan. Leaving a small space between each of them. Scatter remaining cheese on and cook for 10-12 mins. cool before serving
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.
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- 2. Roll out the pastry on a lightly floured work surface into a large rectangle where the length of the pastry is roughly double its width, until approximately 5mm thick. Then, mix together the grated cheeses and evenly scatter approximately a third of the cheese over one half of the pastry along with a good pinch of salt and pepper. Now fold the other half of the pastry back over the scattered cheese like a book and then roll out with a rolling pin again, to approximately 5mm thick.
- 3. Lightly spread the mature cheddar spread all over the pastry and then evenly scatter ¾ of the poppy seeds followed by half of the remaining grated cheeses. Fold half of the pastry back on itself again like a book and gently press together. This does not need to be perfectly sealed at all.
- 4. Arrange the pastry so that the fold is facing away from you. Using a sharp knife, cut the pastry vertically into strips approximately 25mm thick. Twist each strip 4-5 times and arrange on the baking tray.
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