Name: Cheese Straws
Ingredients: ¼ pound puff pastry; ½ ounce grated Parmesan cheese; ¼ teaspoon coarse sea salt

Cheese Straws

Oven, in the book's wordsA slow oven

Ingredients

¼ pound puff pastry
½ ounce grated Parmesan cheese
¼ teaspoon coarse sea salt

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Preheat the oven to 300°F (150°C).

Make the straws

Roll out the puff pastry.
Sprinkle the grated Parmesan and salt over the pastry.
Roll the pastry two or three times to incorporate the cheese.
Cut the pastry into narrow strips, about 5 inches long.

Bake

Bake in the preheated oven until golden and hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Puff pastry: Its laminated layers puff and separate in the oven, giving the straws a light, flaky texture.
Parmesan cheese: Adds savory flavor and helps the straws brown as it melts and toasts in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.