| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Snacks, Artchokes |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Freshly-grated Parmesan cheese |
|
|
(or sharp Cheddar cheese) |
| 1 |
ts |
Paprika |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
|
Rectangle store-bought puff pastry; |
|
|
(about 9 by 12 inches) |
INSTRUCTIONS
In a bowl combine the cheese, paprika, salt and cayenne and chill
until later. Roll the rectangle out slightly larger than it is and
cover right half of it with cheese and paprika. Fold left side to
cover the cheese and press edges together. Roll dough out again to a
rectangle which is 9 by 12 inches. Refrigerate dough on a cookie
sheet while you preheat the oven to 375 degrees. Preferably with a
pizza wheel cut dough into 1/2-inch wide by 12-inch long strips.
Twist the strips into corkscrew shapes and set on a baking pan,
pressing ends down so they stick to the pan (helps keep the shape).
Bake for 20 minutes. Cut into smaller "straws". This recipe yields 36
cheese straws.
Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # MF-6743 broadcast 11-25-1997)
Recipe by: Michele Urvater
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