Easy Cheese Straws with Several Variations

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Rated 5 stars out of 5
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  • Read 8 Reviews
Total Time:
50 min
Prep
30 min
Cook
20 min
Yield:
3 to 4 dozen
Level:
Intermediate
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Ingredients

  • 2 sheets puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup grated Parmesan
  • 1/4 cup grated white cheddar
  • Essence, to taste, recipe follows
  • Optional flavorings: pepper jack cheese, pesto sauce, cayenne, sesame seeds

Directions

Preheat the oven to 400 degrees F.

On a lightly floured surface, 1 at a time, roll out each pastry sheet to a 12 by 18-inch rectangle.

In a bowl, beat together the egg and water to make an egg wash.

Lay 1 pastry sheet flat on the work surface and lightly brush with the egg wash. Sprinkle with the cheeses and season with Essence, to taste. Top with the remaining sheet of pastry, pressing firmly to adhere, then lightly roll with the rolling pin. With a knife, trim the edges to make even.

(If desired, change the flavor of the straws by using pesto sauce instead of the egg wash, top with the cheese, and proceed as directed. Or, instead of Essence, sprinkle with cayenne or sesame seeds.)

Cut the dough crosswise into individual strips, about 1/3 to 1/2-inch wide. Twist each 3 times to make a spiral and place on an ungreased baking sheet. (Alternatively, cut into a diamond pattern and place the diamonds on the baking sheet.) Bake until golden brown, about 20 minutes.

Remove and transfer to a serving platter. Serve hot.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Newest Ratings and Reviews

Read all 8 reviews

  • on October 11, 2010

    Flag

    Great for parties, served in several large glasses to add height to your food table. A bit tricky to match the pastry sizes together. I will try lauralou's "mistake" by rolling them already sandwiched together!

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  • on July 08, 2008

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    Easy and a big hit. I would add more cheese and spice to it only because I like the essence. I only cooked them for 15 mins.

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  • on May 02, 2008

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    20 minutes is way too long. In my accurate oven (I bake a lot and have 2 oven thermometers 10-12 minutes turned out perfect cheese straws. You do have to watch them closely, though. Pull them out when the color is right.

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