Mustardy Cheese Straws

October 2011
Mustardy Cheese Straws

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Makes: 24 servings

Prep: 25 mins

Bake: 25 mins

  • 1 package  (17.3 oz.) frozen puff pastry, thawed
  • Flour, for dusting
  • 1 egg, separated
  • 2 tablespoons dijon mustard
  • 1 tablespoon paprika
  • 2 cups finely shredded sharp cheddar cheese
  • Coarse salt
  1. Working on a lightly floured surface, unwrap the thawed pastry. Dust the tops of the sheets lightly with flour. Using a rolling pin, flatten each sheet to 10 by 12 inches.
  2. In a small bowl, whisk together the egg white and mustard. Brush the pastry with the egg-white mixture and dust with the paprika. Sprinkle the cheese evenly on top and lightly press it in. Using a pizza wheel or sharp knife, cut each sheet crosswise into 12 strips.
  3. Line 2 baking sheets with parchment. Twist each pastry strip into a corkscrew shape and place close together on the prepared sheets. Refrigerate for 1 hour.
  4. Preheat the oven to 400 degrees . Whisk the egg yolk with 1 tbsp. water. Remove the baking sheets from the refrigerator, brush the straws with the egg wash and season lightly with salt. Bake the straws until golden-brown, 20 to 25 minutes.