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straws (makes 10-14)
1/2 package (1 sheet) frozen puff pastry
1 teaspoon water
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley
pizza cutter or sharp knife
Defrost puff pastry sheet at room temperature for 30 minutes. Meanwhile,
preheat the oven to 400 degrees F.
the oven is preheating, unfold the defrosted puff pastry and gently
press the seams flat with your fingers. Dust your work surface and
rolling pin very lightly with flour to prevent the pastry from sticking.
Roll out the puff pastry to a 10 x 14-inch rectangle. Try to keep the
edges as even as possible, but don't worry if they get a little crooked;
just trim with the pizza cutter or a sharp knife to square them up.
Place the sheet of puff pastry with the long edge in front of you and
cut it in half so you have two pieces that are roughly 10 x 7 inches.
a small bowl, beat the egg and 1 teaspoon of water to make an egg wash.
Brush both halves of puff pastry with the egg wash, and sprinkle one
half with the Parmesan cheese and parsley. Place the other half on top
of the cheese (with the egg washed side down) and roll lightly a few
times. Cut into 1/2-inch wide strips, and then twist each strip. Place
on lightly sprayed baking sheet, pressing the ends down, and brush each
strip with the egg wash.
for about 10 minutes or until the cheese twists are golden. Cool
completely before removing from baking sheet. Store the cheese straws
tightly covered for up to 4 days.
present cheese straws as a gift to someone, place them in a plastic or
cellophane gift bag or wrap neatly with plastic wrap and tie with a
ribbon or bow. Cheese straws make good party food, too. Put bundles of
them in glasses or another tall container. You can make smaller cheese
straws or vary the filling (for example, cinnamon and sugar, sun-dried
tomato pesto, or finely shredded cheddar cheese.)
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