Cheese Straws
These light twists of cheesy puff pastry are a light yet delicious accompaniment to a cocktail or a glass of fizz.
| Serves | 10-12 | Origin | Europe | |
| Preparation | 30mins | Heat rating |  | (Mild) |
| Cooking | 10mins | Ease |  | (Very easy) |
| Vegetarian | Yes | |||
Ingredients
1tsp Smoked Paprika (non organic)
400 g puff pastry
1 egg yolk with 1 tbsp milk
80g emmenthal, or parmesan, freshly grated
Preparation
Roll out the pastry to a 28 x 12cm rectangle, about 2mm thick. Transfer to a lined baking tray. Refrigerate for 20 minutes.
Preheat the oven to 180C.Brush the entire surface of the pastry with eggwash and sprinkle over the grated cheese evenly. Mix the paprika and cayenne together and dust it over the surface. Cut pastry into 1cm wide long strips. Lift each cheese straw with hold both ends and twist them 4-6 times in opposite directions to make a spiral. Put the straws on a baking sheet and bake for 5-6 minutes. Remove from the oven and immediately transfer to a wire rack carefully. Leave to cool slightly.