Friday, May 12, 2017

Parmesan Garlic Cheese Straw

Parmesan Garlic Cheese Straws
Makes about 14 - 16 cheese straws, depending on how wide you cut them.
1 sheet frozen puff pastry
2 ounces Parmigiano Reggiano cheese (sometimes I use half Parm and half Pecorino cheese for a sharper taste)
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 large pinch of fine sea salt
Directions:Remove wrapping from the puff pastry sheet and lay out on the counter for about 30 minutes to defrost, until you can open the pastry sheet easily.
While the puff pastry is defrosting, prepare the cheese filling.  Grate the cheese on the file holes of a hand grater.  Grind cheese until very fine.  Add the garlic and onion powders and grind until blended.
Line two rimmed baking sheets with baking parchment.  
Sprinkle a third of the cheese mixture on the counter.  Lay the pastry sheet on top.  Sprinkle another third of the cheese on top of the pastry sheet.  Fold the pastry sheet in half, top with the rest of the cheese and press the cheese into the sheet with a rolling pin.  This will also enlarge the pastry size.  
With a very sharp knife, cut the pastry sheet in half vertically and then cut each half into ½ inch strips horizontally.  Twist each strip, rolling in the cheese as you go, and place on a baking sheet. Repeat with remaining cheese.  (Save any leftover cheese for another use.)
Refrigerate the pastry for about 30 minutes (puff pastry rises better when cold).  Meanwhile, preheat the oven to 400°F.
Bake for about 12 - 15 minutes, until golden brown.  Serve immediately.  

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