Post by Loupy on Nov 15, 2012 17:00:27 GMT -7
Rosemary Cheese Straws
adapted from Handle the Heat
Posted by Gloria @ thegingersnapgirl.blogspot.com
Photo via Pinterest
Store bought puff pastry is the canvas for a mixture of cheeses and this fragrant, woody herb that I've been slowly warming up to over the past year. Just a handful of ingredients are transformed into light, airy bread sticks with baked in cheesey crunch. This recipe is versatile and you could substitute your favorite cheeses and fresh herbs. Rosemary cheese straws would be great served simply with a glass of wine, or as an accompaniment to a soup or salad.
A couple of baking notes. Don't get too carried away with rolling dough out. I found that it was actually easier to work with the dough on a very lightly floured surface and simply stretch it with my hands to the size/shape I was looking for. Generously brush the pastry with the egg wash and pack on the cheese/herb mixture on. When you cut and twist each straw, some of it will fall off. Not to worry! Though you can make these ahead, they are really great served warm from the oven. I made mine a bit ahead of time and just kept them wrapped in foil in a 200 degree oven to stay nice and toasty. Who doesn't love warm bread?
Ingredients:
2 sheets puff pastry, defrosted overnight in the fridge (or on the counter in 40 minutes to an hour)
1 large egg, beaten with 1 tablespoon of water
1 cup freshly grated Parmesan cheese (original recipe called for 1/2 cup)
1/2 cup finely grated Gruyere cheese (original recipe called for 1 cup of grated white cheddar cheese)
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
freshly ground black pepper to taste
Directions:
Preheat oven to 375 degrees F. Line 3 baking sheets with parchment or foil.
In a small bowl, combine cheeses, rosemary, salt and pepper and set aside.
Unfold the puff pastry on a lightly floured surface and gently use a rolling pin to stretch pastry into a 10x12 inch sheet.
Use a kitchen/pastry brush and brush egg wash over the surface of the puff pastry until completely covered.
Divide the cheese mixture in half and sprinkle evenly over each puff pastry sheet. Gently press the mixture into the sheets.
Using a pizza cutter or sharp knife cut the pastry dough in half across the long side.
Cut each half into 3/4 inch strips.
Hold the ends of each pastry strip and twist moving your hands in the opposite direction and lay each strip on the baking sheet about 1 inch apart.
Bake for 15 minutes or until pastry puffs and turns golden brown.
Cool on baking sheets.
Enjoy!
adapted from Handle the Heat
Posted by Gloria @ thegingersnapgirl.blogspot.com
Photo via Pinterest
Store bought puff pastry is the canvas for a mixture of cheeses and this fragrant, woody herb that I've been slowly warming up to over the past year. Just a handful of ingredients are transformed into light, airy bread sticks with baked in cheesey crunch. This recipe is versatile and you could substitute your favorite cheeses and fresh herbs. Rosemary cheese straws would be great served simply with a glass of wine, or as an accompaniment to a soup or salad.
A couple of baking notes. Don't get too carried away with rolling dough out. I found that it was actually easier to work with the dough on a very lightly floured surface and simply stretch it with my hands to the size/shape I was looking for. Generously brush the pastry with the egg wash and pack on the cheese/herb mixture on. When you cut and twist each straw, some of it will fall off. Not to worry! Though you can make these ahead, they are really great served warm from the oven. I made mine a bit ahead of time and just kept them wrapped in foil in a 200 degree oven to stay nice and toasty. Who doesn't love warm bread?
Ingredients:
2 sheets puff pastry, defrosted overnight in the fridge (or on the counter in 40 minutes to an hour)
1 large egg, beaten with 1 tablespoon of water
1 cup freshly grated Parmesan cheese (original recipe called for 1/2 cup)
1/2 cup finely grated Gruyere cheese (original recipe called for 1 cup of grated white cheddar cheese)
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
freshly ground black pepper to taste
Directions:
Preheat oven to 375 degrees F. Line 3 baking sheets with parchment or foil.
In a small bowl, combine cheeses, rosemary, salt and pepper and set aside.
Unfold the puff pastry on a lightly floured surface and gently use a rolling pin to stretch pastry into a 10x12 inch sheet.
Use a kitchen/pastry brush and brush egg wash over the surface of the puff pastry until completely covered.
Divide the cheese mixture in half and sprinkle evenly over each puff pastry sheet. Gently press the mixture into the sheets.
Using a pizza cutter or sharp knife cut the pastry dough in half across the long side.
Cut each half into 3/4 inch strips.
Hold the ends of each pastry strip and twist moving your hands in the opposite direction and lay each strip on the baking sheet about 1 inch apart.
Bake for 15 minutes or until pastry puffs and turns golden brown.
Cool on baking sheets.
Enjoy!
