Cheese Straws (2) Collection
 

Spicy Cumin Cheese Straws
Spiced Cheese Straws



Spicy Cumin Cheese Straws

These cheese straws may be assembled and frozen ahead of time and then
baked at the last minute, as described in the procedure. Alternatively,
they can be put together and baked the day before serving and kept in
an airtight container, though they will not be as crisp as just-baked
cheese straws.
Can be prepared in 45 minutes or less.

4 ounces extra-sharp Cheddar cheese, shredded fine (about 1 1/4 cups)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
1 sheet (about 1/2 pound) frozen puff pastry, thawed
an egg wash made by beating 1 large egg with 2 teaspoons water
1 tablespoon cuminseed
coarse sea salt to taste

In a small bowl toss together cheese, ground cumin, and cayenne.
On a lightly floured surface roll out pastry into a 14- by 12-inch
rectangle and brush with some egg wash. Cut pastry in half crosswise,
forming two 12- by 7-inch rectangles. Sprinkle cheese over 1 rectangle
and top with other rectangle, egg-wash side down, pressing it firmly to
force out any air pockets. Roll pastry out slightly to make layers
adhere (rectangle should be about 12 1/2 by 7 1/2 inches). Brush pastry
with some remaining egg wash and sprinkle evenly with cuminseed and sea
salt.

With a pastry wheel or sharp knife cut pastry into strips about 7 1/2
inches long and 1/2 inch wide. Twist strips and arrange on baking
sheets, pressing ends onto sheet to keep strips twisted. Cheese straws
may be prepared up to this point 2 weeks ahead. Freeze cheese straws on
baking sheets 1 hour, or until frozen, and transfer to a resealable
freezer bag. Do not thaw cheese straws before proceeding.

Preheat oven to 425 F. and grease 2 baking sheets.

Arrange half of cheese straws about 1 inch apart on 1 baking sheet and
bake in middle of oven 10 to 12 minutes, or until pale golden. Bake
remaining cheese straws in same manner.

Serve cheese straws warm at room temperature.

Makes about 24 cheese straws.




Spiced Cheese Straws

2/3 cup freshly grated Parmesan (about 2 ounces)
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne
1/2 teaspoon salt
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry
sheets), thawed and unfolded
an egg wash made by beating 1 large egg with 2 tablespoons water

Preheat oven to 425 F and butter 2 large baking sheets.
In a bowl toss together Parmesan, spices, and salt. On a lightly
floured surface roll out pastry sheet into a 16- by 10-inch rectangle
and brush with some egg wash. Cut pastry in half crosswise, forming two
10- by 8-inch rectangles. Sprinkle Parmesan mixture over 1 rectangle
and top with other rectangle, egg-wash side down, pressing firmly to
force out any air pockets. Roll out pastry slightly to make layers
adhere (rectangle should be about 10 1/2 by 8 1/2 inches). Brush pastry
with some egg wash and with a sharp large knife or pastry wheel cut
lengthwise into 1/4-inch-wide sticks.

Arrange cheese straws about 1 1/2 inches apart on baking sheets,
pressing ends onto baking sheets. Bake cheese straws in batches in
middle of oven until golden, about 10 minutes. Transfer cheese straws
to a rack and cool. Cheese straws may be made 2 days ahead and kept in
an airtight container. Recrisp cheese straws in a 425 F oven until
heated through, about 5 minutes.


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