March 27, 2013

Parmesan and Herb Cheese Straws

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Bread and cheese... are there two better things in life then those?

Well, I have been slightly altering my diet even further these days towards the Paleolithic diet talked about here, and I think I am about to take the plunge into full blown Paleo. This means no more of these delicious, outrageously tasty ingredients for a little while. But only for a while.

I mean let be honest, I could say that I would just have 'one' but how many of us actually stick to the 'one and done' rule... not me thats for sure. If I was tempted by one, you can be sure there is two, three and maybe even four to follow, so I am testing this diet out.
I had made these crispy cheesy straws a few times before in the past and they keep coming back because they are so simple to make and the outcome is truly five star. 

With Easter around the corner, I thought this would be an excellent time to break out this recipe again and share it with you all, and of course snack down on them before my diet kicks into high gear.
The cheese straws have a fresh crunch when you bite into them and the flavors of the herbs and nutty parmesan cheese are delicious. These straws are a huge hit, work as excellent serving table decor and are easy enough to pack up in an air tight container for the next day if my change they dont all get eaten (good luck with that).

Share them at your Easter get together or make them for your cutie along with breakfast in bed. Either way you enjoy them, as long as you are trying this recipe I am a happy girl.
Parmesan and Herb Cheese Straws
Servings: 16-20 straws

1 large egg (or egg white), beaten
few dashes of hot sauce
1 sheet frozen puff pastry, thawed but still cold.
1/3 cup parmesan cheese
2 tbsp chopped chives
1 tbsp minced fresh basil
1 tbsp minced fresh oregano
coarse ground black pepper
coarse sea salt

Place a rack in the center of the oven and preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

Unfold puff pastry on a lightly floured work surface and roll out just slightly. The puff pastry should measure about 10×12-inches.

In a small bowl, whisk together egg, hot sauce, and a splash of water. Brush the egg wash over the surface of the puff pastry. Sprinkle pastry with cheese and herbs, coarse pepper, and a bit of salt. Use the rolling pin to gently roll and press the toppings into the puff pastry.

Using a floured knife or pizza cutter, cut pastry lengthwise into about 1/2-inch strips. Hold each end of the pastry and twist several times. place the twisted pastry on the prepared sheet, about 1-inch apart.

Bake for 12 to 14 minutes, until puffed and golden brown. You may want to take the baking cheese straws out halfway through baking to flip. Allow to cool on the pan for 10 minutes before placing in a large glass to serve.

Cheese straws will last, in an airtight container at room temperature, for up to 3 days. They’re really best within a day of baking.

Recipe adopted by Joy The Baker
Photos by A Healthy Jalapeño 

1 comment:

Lisa said...

Those would be totally munchable.