PUFF PASTRY CHEESE STRAWS 4 WAYS

PUFF-PASTRY CHEESE STRAWS 

Active Time: 45 min. 

Total Time: 1 hr. 35 min. 

Makes: About 30 

Whenever possible, use all-butter puff pastry, such as Trader Joe's or Dufour, for the best flavor and texture. For even thawing, let it sit in the refrigerator overnight, rather than on the counter, which can cause the pastry to become sticky and difficult to work with.

Ingredients

1 cup finely grated Parmigiano-Reggiano (about 4 ounces). 

½ teaspoon cayenne pepper 

2 sheets frozen puff pastry, preferably all-butter, thawed

All-purpose flour, for dusting 

2 large eggs, lightly beaten

1. Preheat oven to 425°. Combine cheese and cayenne in a bowl. 
2. 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 them even, then cut each rectangle crosswise into fifteen ½-inch-wide strips. 
3. 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. (SEE NOTE BELOW FOR FREEZING INSTRUCTIONS)
4. Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets or wire racks before serving or storing.

Note: Freeze cheese straws for baking later.

1. Place the entire baking sheet in the freezer and chill until the straws are very firm, about 20 minutes to 1 hour. This "flash freeze" prevents the straws from sticking together later.
2. Once the straws are frozen solid, transfer them to a resealable freezer bag or an airtight container.
3. Label the bag with the date and store it in the freezer for up to one month. 

When you are ready to bake, there is no need to thaw the straws. Preheat your oven as noted in Step 1 and add a minute or two to baking time.

CHEESE-STRAW TOPPING VARIATIONS 

SESAME-POPPY 

Combine 2 tablespoons each sesame seeds and poppy seeds with ¼ teaspoon coarse salt in a bowl. Sprinkle on pastry strips instead of cheese-cayenne mixture.

TOMATO-ROSEMARY 

Omit egg wash and cheese­-cayenne mixture. Combine 3 tablespoons tomato paste and 1 tablespoon extra-virgin olive oil in a bowl. Brush evenly on pastry strips, then sprinkle with 1 tablespoon chopped fresh rosemary.

PECORINO-BLACK PEPPER 

Replace Parmigiano-Reggiano with an equal amount of Pecorino Romano, and cayenne pepper with freshly ground black pepper. Sprinkle mixture on pastry strips.