Twisted Parmesan Puff Pastry Cheese Straws
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Puff pastry is rolled with Parmesan, pepper and a little cayenne on both sides, cut into strips, twisted and baked at 220 °C for about 10 minutes until puffed and golden.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 220 °C and line two trays.
- 2
Press in the cheese. Sprinkle half the Parmesan and seasoning over the pastry and roll it in between baking paper.
- 3
Repeat. Flip, sprinkle the rest on the other side and roll to about 27 cm square.
- 4
Twist. Cut 2 cm strips, twist each one and press the ends onto the trays.
- 5
Bake. Bake 10-12 minutes until puffed and deep golden.
- 6
Cool. Cool 5 minutes on a rack before serving.
Storage
Keep airtight at room temperature for up to 3 days; crisp in a 180 °C oven for 3 minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- oven
- 2 baking trays lined with baking paper
- 2 extra sheets of baking paper
- rolling pin
- sharp knife or pizza wheel
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 346 kcal |
| Protein | 8.7 g |
| Carbohydrate | 24.6 g |
| of which sugars | 0.5 g |
| of which free sugars | 0.4 g |
| Fat | 23.8 g |
| of which saturates | 7.3 g |
| Fibre | 0.8 g |
| Salt | 0.93 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
