Cheese Straws and Twists

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Preparation info

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Method

Line up leftover scraps of flaky pastry, pressing them together to make one layer of dough. Roll out into a rectangle one-eighth inch thick. Sprinkle with a thin layer of grated sharp Cheddar cheese, keeping one-quarter inch from all edges. Fold one half of the pastry over the other half and seal the edges. Roll into a rectangle one-quarter inch thick.

To make cheese twists, cut strips four inches long and one-half inch wide. Twist each strip before placing on a cookie sheet. Brush lightly with beaten egg and bake in a hot even (425°F.) for ten to fifteen minutes, until golden brown. Cool.

To make straws, cut strips four inches long and one-eighth inch wide. Place on a cookie sheet. Make rings of pastry two inches in diameter and three-quarters inch wide, using cookie cutters. Place the rings on the cookie sheet. Brush lightly with beaten egg and bake in a hot oven (425°F.) for ten to fifteen minutes, until golden brown. Cool. Place six straws through each ring.

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