On Saturday I ran a half-marathon. Today I am tired, sore,.....and craving carbs! Luckily these cheese straws were just the ticket to satisfy that craving! Without yeast or rising times to worry about, these were easy to make, looked great, and were deliciously flaky.
Now that you've added the mere two ingredients to your shopping list (assuming, of course, that you have salt and pepper already), you should go click over to visit the blog where I found this recipe. My friend, Heather (a fellow Minnesotan living in DC and fellow mom to 5 kids), and her sisters started this blog a few months ago and have been faithfully posting their families' favorite recipes there ever since.
Recipe Source: Minnesota Bread
The ingredients:
1/2 box (1 sheet) frozen puff pastry, thawed on the counter for 10 minutes
1 cup freshly grated Parmesan or Asiago cheese
1/4 tsp. salt
1/4 tsp. ground black pepper
Directions:
Thaw the puff pastry on the counter as you preheat the oven and grate the cheese.
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 425 degrees. Line 2 baking sheets with parchment paper (or Silpats) and set them aside.
Lay the puff pastry on a sheet of parchment on the counter and sprinkle with 1/2 cup of the cheese and 1/8 tsp. each of salt and pepper. Place a sheet of parchment over the cheese and, using a rolling pin, press the cheese into the dough by gently rolling the pin back and forth.
Without removing the parchment, carefully flip the dough over, cheese-side down. Remove the top layer of parchment and sprinkle with the remaining cheese, salt and pepper. Recover the pastry with the parchment and roll again, pressing the cheese into the pastry dough. Continue to roll it out until it is about 10-1/2 inches square.
Remove the top sheet of parchment and, using a sharp knife or pizza cutter, cut the dough into fourteen 3/4-inch wide strips. Gently twist each strip of dough and transfer it to a parchment lined baking sheet, spacing the strips about 1-inch apart.
Bake immediately until fully puffed and golden brown, about 10 minutes, rotating the baking sheets once during baking. Remove the cheese straws from the oven and cool on a wire rack for 5 minutes before serving. The cheese straws, completely cooled, can be stored in an airtight container at room temperature for up to 3 days. Serve them as an appetizer or with pasta or soup. Makes 14 cheese straws.
Enjoy!
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Now that you've added the mere two ingredients to your shopping list (assuming, of course, that you have salt and pepper already), you should go click over to visit the blog where I found this recipe. My friend, Heather (a fellow Minnesotan living in DC and fellow mom to 5 kids), and her sisters started this blog a few months ago and have been faithfully posting their families' favorite recipes there ever since.
Recipe Source: Minnesota Bread
Click here for printable recipe.
The ingredients:
1/2 box (1 sheet) frozen puff pastry, thawed on the counter for 10 minutes
1 cup freshly grated Parmesan or Asiago cheese
1/4 tsp. salt
1/4 tsp. ground black pepper
Directions:
Thaw the puff pastry on the counter as you preheat the oven and grate the cheese.
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 425 degrees. Line 2 baking sheets with parchment paper (or Silpats) and set them aside.
Lay the puff pastry on a sheet of parchment on the counter and sprinkle with 1/2 cup of the cheese and 1/8 tsp. each of salt and pepper. Place a sheet of parchment over the cheese and, using a rolling pin, press the cheese into the dough by gently rolling the pin back and forth.
Without removing the parchment, carefully flip the dough over, cheese-side down. Remove the top layer of parchment and sprinkle with the remaining cheese, salt and pepper. Recover the pastry with the parchment and roll again, pressing the cheese into the pastry dough. Continue to roll it out until it is about 10-1/2 inches square.
Remove the top sheet of parchment and, using a sharp knife or pizza cutter, cut the dough into fourteen 3/4-inch wide strips. Gently twist each strip of dough and transfer it to a parchment lined baking sheet, spacing the strips about 1-inch apart.
Bake immediately until fully puffed and golden brown, about 10 minutes, rotating the baking sheets once during baking. Remove the cheese straws from the oven and cool on a wire rack for 5 minutes before serving. The cheese straws, completely cooled, can be stored in an airtight container at room temperature for up to 3 days. Serve them as an appetizer or with pasta or soup. Makes 14 cheese straws.
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