Cheese Straws
Ingredients
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).
Shape the straws
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 the preheated oven until golden and serve hot.
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 fat and dough puff and separate in the oven, giving the straws a flaky texture.
- Parmesan cheese
- Melts and browns in the oven, adding savoury flavour and golden colour to the pastry.
The step that matters
Rolling the cheese into the pastry. Rolling only as many times as stated spreads the cheese through the layers without crushing them. Overworking the pastry warms the butter and can flatten the flaky layers that make the straws rise.
“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.
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