Cheese Straws With Pimentón
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups finely grated Parmigiano-Reggiano
- 2sheets puff pastry (preferably all butter), defrosted but not unfolded
- ½teaspoon pimentón (Spanish smoked paprika, hot or sweet)
Nutritional analysis per serving (36 servings)
28 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 64 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Line two baking sheets with parchment paper. Sprinkle about ¼ cup cheese on a clean work surface. Place pastry on top and sprinkle with another ¼ cup cheese. Use a rolling pin to roll into a rectangle about ⅛-inch thick, dusting with more cheese if necessary.
- Step 2
Using tip of a sharp knife, cut pastry into ½-inch-wide strips. Lift up one end, twist a few times, and transfer to prepared pan. Repeat with remaining pastry and cheese. Dust twists with pimentón.
- Step 3
Bake until puffed and golden, about 10 minutes. Let cool to room temperature before peeling off paper. Store between layers of parchment paper in an airtight container up to 2 days.
Private Notes
Comments
Do not cut them thicker than 1/2 inch as the instructions say - they come out puffy and break in the middle (fairly unwieldy). The 1/2 inch cuts stay perfectly firm - can even be stored or served vertically (in cups or in a short vase).
Try putting the cheese between the folded layers of the pastry before rolling out, as well as on the outside surfaces. Mine took quite a bit longer to cook to the correct crispness, about 18 minutes.
Tasted great and were a big hit. Will definitely try again.
Brush uncooked pastry with egg wash. Cheese sticks easily. Try sandwiching 2 piece of dough together with pesto in the middle— egg wash and Parma on outside
I struggled with these. Had to bake longer than recipe describes. A lot of mine were unrolling as well. I finally popped them in the fridge for a bit and also had much better results when I baked them directly on a hot baking stone. Not sure that I would bother to make these again.
I had a wee bit of puff pastry leftover from a dessert, so made a mini portion of these in my toaster oven. Great little cook’s treat! I sprinkled a tiny bit of salt, pepper and garlic powder before the cheese because I was worried they’d be bland. Turned out great. Might try a thin smear of dijon and a different herb/spice/cheese for variety next time.
Compared to other recipes I think the oven temperature is too low. I baked two different cheese straw recipes one with an oven temp of 425 and this one with the 375 oven temp. The 425 one had a much better puff and shattering crisp texture.