Store bought puff pastry is one of those things that makes cooking so many dishes so much easier. We always have some in the freezer to turn into a variety of dishes like these portable stuffed puffs we love, the best homemade chicken pot pie, and tarts of all kinds. Our latest snack time addition, are these quick cheese straws that the little ones can make almost entirely by themselves. I am loving that as the kiddo gets older, I can give her a simple recipe and she can work on it by herself. I am not ready to let her handle the oven, but perhaps over the summer we will make that leap as well….
After the kids are in bed these are great with some bubbles or a cocktail. A friend of mine makes a yummy version of these with prosciutto. Yum. Who needs dinner?
Quick Cheese Straws by Martha Stewart
When making a recipe that calls for frozen puff pastry, such as chicken potpie, be sure to save any leftover scraps — they’re perfect for making these crisp, cheesy twists! Or make these out of a whole box of puff pastry, because they will disappear in a second! Try different variations as well.
- All-purpose flour, for work surface
- 14 ounces high-quality store-bought puff pastry, such as Dufour
- 1 large egg, lightly beaten
- 4 ounces Parmigiano-Reggiano cheese, grated medium-fine (about 1 1/2 cups)
- Coarse salt
On a lightly floured surface, roll out pastry dough to a 12 1/2-by-9 1/2-inch rectangle; trim edges.
Brush beaten egg over dough until well moistened. Sprinkle 3/4 cup cheese and a pinch of salt over lower half of dough. Fold top half of dough over cheese-covered half. Gently press to seal.
Brush top of dough with beaten egg. Sprinkle with remaining cheese and a pinch of salt, and gently press to adhere. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes.
Preheat oven to 375 degrees. Using a pastry wheel or sharp knife, trim edges, and cut dough into 1/4-by-12-inch strips. Twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes
Bake until golden and cooked through, 15 to 16 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool.