Cheese Straws Recipe (2024)

Cheese Straws
Good Housekeeping

Directions:

• 1tablespoon(s) paprika
• 1/2teaspoon(s) ground red pepper (cayenne)
• 1/4teaspoon(s) ground nutmeg
• salt
• 1package(s) (17.25 ounces) frozen puff pastry sheets, thawed as label directs
• 1large egg white, lightly beaten
• 8ounce(s) aged Gouda or Parmigiano-Reggiano cheese, room temperature, finely shredded (2 cups)

Directions

1. Grease 2 large cookie sheets. In small bowl, combine paprika, ground red pepper, nutmeg, and 1/4 teaspoon salt.
2. Unfold 1 puff pastry sheet. On lightly floured surface, with floured rolling pin, roll pastry into 14-inch square. Lightly brush with some egg white. Sprinkle half of paprika mixture on pastry. Sprinkle half of Gouda on half of pastry. Fold pastry over to cover cheese, forming rectangle. With rolling pin, lightly roll over pastry to seal layers together. With knife, cut pastry crosswise into 1/2-inch-wide strips.
3. Preheat oven to 375 degrees. Place two-thirds of strips, 1 inch apart, on 1 cookie sheet, twisting each to form spiral and pressing ends against cookie sheet to prevent strips from uncurling. Place remaining strips on second cookie sheet; set aside. (Do not crowd; strips puff while baking.) Bake first sheet of strips 15 to 20 minutes or until golden. With spatula, transfer to rack to cool.
4. Meanwhile, repeat with remaining pastry, egg white, paprika mixture, and Gouda, placing one-third of strips on second cookie sheet; bake as above. When first cookie sheet is cool, wash and grease again; use to bake remaining two-thirds strips. (For even cooking, bake only 1 sheet of strips at a time.) Store in tightly sealed container up to 3 days.

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