Bo Friberg

Cheese Straws

Preparation info
  • Yield:

    64

    cheese straws, 3½ inches long
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

In addition to making a nice before-meal snack with your favorite aperitif, cheese straws are often served as an accompaniment to soups or salads. As with many puff pastry products, these can be made up in advance and conveniently stored in the freezer, well wrapped, for up to 1 month. Bake as needed directly from the freezer.

Ingredients

  • 3½ ounces (100 g) grated Parmesan cheese
  • 1 teaspoon (2

Method

  1. Toss the Parmesan cheese and paprika until evenly mixed; set aside.
  2. Roll out the puff pastry to ⅛ inch (3 mm) thick in a rectangle 14 × 10 inches (35 × 25 cm).
  3. Brush the entire surface of the dough heavily with egg wash.
  4. Sprinkle the paprika-cheese mixture over half of the dough, starting from one of the long sides.
  5. Fold the plain