Reviews
Add Rating & Review
216 Ratings
5 star values:
30
4 star values:
32
3 star values:
88
2 star values:
53
1 star values:
13
Back to Parmesan Puff-Pastry Straws
All Reviews for Parmesan Puff-Pastry Straws
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Parmesan Puff-Pastry Straws
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
All-purpose flour, for surface
1 package (14 ounces) puff pastry, preferably Dufour
1 large egg, lightly beaten
1 ounce Parmesan cheese, grated (1/3 cup)
1/4 teaspoon coarse salt
1/2 teaspoon poppy seeds
1/2 teaspoon cayenne pepper
Cook's Notes
Straws can be stored at room temperature for up to 2 days.
Gallery
Parmesan Puff-Pastry Straws
Recipe Summary
Yield: Makes 2 dozen
Gallery
Parmesan Puff-Pastry Straws
Parmesan Puff-Pastry Straws
Parmesan Puff-Pastry Straws
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- All-purpose flour, for surface
- 1 package (14 ounces) puff pastry, preferably Dufour
- 1 large egg, lightly beaten
- 1 ounce Parmesan cheese, grated (1/3 cup)
- 1/4 teaspoon coarse salt
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon cayenne pepper
Directions
Preheat oven to 425 degrees. Line 2 baking sheets with parchment.
On a lightly floured surface with a lightly floured rolling pin, roll puff pastry into a 12-by-16-inch rectangle. With the long side facing you, lightly brush bottom half of rectangle with some of the beaten egg. Sprinkle 1/4 cup Parmesan and the salt on top half. Fold bottom half over top half. Gently roll dough to seal.
Cut rectangle lengthwise into thirds. (You should have three 2-by-16-inch strips.) Sprinkle remaining 1 tablespoon Parmesan on 1 strip, poppy seeds on another, and cayenne on remaining strip. Cut each strip lengthwise into eight 1/4-by-16-inch strips.
Transfer strips to baking sheets, spacing 1 inch apart. Working with 1 strip at a time, hold each end with your fingers, and carefully twist strip in opposite directions, forming a spiral. Press ends of strips against parchment to prevent unraveling. Freeze or refrigerate until strips are very firm and cold, about 15 minutes.
Bake 1 sheet at a time, rotating halfway through, until straws are golden brown and cooked through, 12 to 14 minutes. Transfer straws to wire racks, and let cool.
Cook's Notes
Straws can be stored at room temperature for up to 2 days.
Cook’s Notes
Straws can be stored at room temperature for up to 2 days.
Reviews
Add Rating & Review
216 Ratings
5 star values:
30
4 star values:
32
3 star values:
88
2 star values:
53
1 star values:
13
Reviews
Add Rating & Review
216 Ratings
5 star values:
30
4 star values:
32
3 star values:
88
2 star values:
53
1 star values:
13
Add Rating & Review
216 Ratings
5 star values:
30
4 star values:
32
3 star values:
88
2 star values:
53
1 star values:
13
216 Ratings
5 star values:
30
4 star values:
32
3 star values:
88
2 star values:
53
1 star values:
13
216 Ratings
5 star values:
30
4 star values:
32
3 star values:
88
2 star values:
53
1 star values:
13
- 5 star values:
- 30
- 4 star values:
- 32
- 3 star values:
- 88
- 2 star values:
- 53
- 1 star values:
- 13
All Reviews for Parmesan Puff-Pastry Straws
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Parmesan Puff-Pastry Straws
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
