This recipe is so easy and is especially useful when you need a bread
item quick but looks like you spent ages on it! I got it from Ina
Garten aka Bareforrt Contessa on the foodnetwork then modified it a bit.

You will need:
one sheet of puff pastry, thawed and opened flat
about 1 c shredded cheese - be creative and use your favourite
1 sheet of wax paper
1 pizza cutter
parchment paper

Sprinkle half the cheese on the puff pastry sheet. Cover with wax paper
and carefully flip over. Sprinkle the other half of cheese onto the
bare side. Put the paper back on then lightly press the dough to ensure
the cheese sticks to both sides. Cut into thin strips. I find 1/2" -
3/4" works best. Just eyeball the width. Carefully lift each strip,
twist a few times, then place onto a parchment lined cookie sheet. Bake
at 325 F convection oven until golden brown. Remove from oven and place
on a rack to cook. Stack lincoln log style for a very nice
presentation. One 10" x 10" sheet will yield 11 - 12 cheese straws.

L'Espérance wrote:
> This recipe is so easy and is especially useful when you need a bread
> item quick but looks like you spent ages on it! I got it from Ina
> Garten aka Bareforrt Contessa on the foodnetwork then modified it a bit.
>
> You will need:
> one sheet of puff pastry, thawed and opened flat
> about 1 c shredded cheese - be creative and use your favourite
> 1 sheet of wax paper
> 1 pizza cutter
> parchment paper
>
> Sprinkle half the cheese on the puff pastry sheet. Cover with wax paper
> and carefully flip over. Sprinkle the other half of cheese onto the
> bare side. Put the paper back on then lightly press the dough to ensure
> the cheese sticks to both sides. Cut into thin strips. I find 1/2" -
> 3/4" works best. Just eyeball the width. Carefully lift each strip,
> twist a few times, then place onto a parchment lined cookie sheet. Bake
> at 325 F convection oven until golden brown. Remove from oven and place
> on a rack to cook. Stack lincoln log style for a very nice
> presentation. One 10" x 10" sheet will yield 11 - 12 cheese straws.

Cutting with a fluted pastry cutter makes them pretty - also, my
"scratch" recipe has some cayenne in it - a very light, sparse sprinkle
would be good.

N.

Nancy1 wrote:

> L'Espérance wrote:
>
>>This recipe is so easy and is especially useful when you need a bread
>>item quick but looks like you spent ages on it! I got it from Ina
>>Garten aka Bareforrt Contessa on the foodnetwork then modified it a bit.
>>
>>You will need:
>>one sheet of puff pastry, thawed and opened flat
>>about 1 c shredded cheese - be creative and use your favourite
>>1 sheet of wax paper
>>1 pizza cutter
>>parchment paper
>>
>>Sprinkle half the cheese on the puff pastry sheet. Cover with wax paper
>>and carefully flip over. Sprinkle the other half of cheese onto the
>>bare side. Put the paper back on then lightly press the dough to ensure
>>the cheese sticks to both sides. Cut into thin strips. I find 1/2" -
>>3/4" works best. Just eyeball the width. Carefully lift each strip,
>>twist a few times, then place onto a parchment lined cookie sheet. Bake
>>at 325 F convection oven until golden brown. Remove from oven and place
>>on a rack to cook. Stack lincoln log style for a very nice
>>presentation. One 10" x 10" sheet will yield 11 - 12 cheese straws.
>
>
> Cutting with a fluted pastry cutter makes them pretty - also, my
> "scratch" recipe has some cayenne in it - a very light, sparse sprinkle
> would be good.
>
> N.
>
Believe it or not for all the cooking I do, I do not have a fluted
pastry cutter! I *must* go shopping. They are pretty anyway you cut
them and they taste great for something so easy. I like the idea of
cayenne. I'll give that a try the next batch. Thanks!