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

Cheese Straws

Oven, in the book's wordsA slow oven

Ingredients

¼ pound puff pastry
½ ounce grated Parmesan cheese
¼ teaspoon 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

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

Bake and serve

Bake in a 300°F (150°C) oven until golden and serve 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 of butter and dough puff and separate in the oven, giving the straws their flaky texture.
Parmesan cheese: Melts and browns during baking, adding savory flavor and golden color to the straws.

“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.