Rammekins, or Cheese Straws
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Shape the dough
Roll the puff pastry to ½ inch thick.
Sprinkle half of the grated cheese on the pastry and press in lightly with a rolling pin.
Roll up the pastry and roll it out again, using the remaining cheese.
Fold the pastry and roll it to about ⅓ inch thick.
Cut into long, narrow strips, 4 to 5 inches long and ½ inch wide.
Bake
Bake in a 400°F (200°C) oven until golden brown.
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
- Alternating layers of dough and fat separate and puff as they bake, giving a flaky texture.
- Grated cheese
- Adds savoury flavour, and melts and browns in the oven.
The step that matters
Rolling to an even thickness. Rolling the pastry to a consistent thickness before cutting lets the strips bake evenly. Uneven dough can leave thin strips over-browned and thick ones underbaked, and rolling in the cheese evenly spreads its flavour and browning through the pastry.
“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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