INGREDIENTS

INSTRUCTIONS

1. In a small bowl toss together cheese, ground cumin, and cayenne.
2. On a lightly floured surface roll our pastry into a 14 by 12 inch
rectangle and brush with some egg wash. Cut pastry in half crosswise,
forming two 12 by 7 inch rectangles. Sprinkle cheese over 1 rectangle and
top with the other rectangle, egg wash side down, pressing it firmly to
force out any air pockets. Roll pastry out slightly to make layers adhere
(rectangle should be about 12 1/2 by 7 1/2 inches). Brush pastry with some
remaining egg wash and sprinkle evenly with cuminseed and sea salt.
3. With a pastry wheel or sharp knife cut pastry into strips about 7 1/2
inches long and 1/2 inch wide. Twist strips and arrange on baking sheets,
pressing ends onto sheet to keep strips twisted. Cheese straws may be
prepared up to this point two weeks a head. Freeze cheese straws on baking
sheets 1 hour, or until frozen, and transfer to a resealable freezer bag.
Do not thaw cheese straws before proceeding.
4. Preheat oven to 425 F, and grease 2 baking sheets.
5. Arrange half of the cheese straws about 1 inch apart on 1 baking sheet
and bake in middle of oven 10 to 12 minutes, or until pale golden. Bake
remaining cheese straws in same manner.
6. Serve cheese straws warm or at room temperature. Makes about 24 cheese
straws.
Copyright credit: 1996 by Sara Moulton
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.

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