Servings: 24
Preparation Time: 20 minutes
Total Time: 1 hour 5 minutes
Ingredients:
– 8 oz. extra-sharp white cheddar, finely shredded (approximately 2 cups)
– 1/2 cup grated parmesan cheese (about 2 oz.)
– 1/2 to 1 tsp. cayenne pepper
– 2 large eggs
– 1 (17.3-oz.) package frozen puff pastry (preferably all-butter), thawed
– All-purpose flour, for dusting
– 2 tbsp. black sesame seeds
– 2 tbsp. white sesame seeds
– Flaky salt (optional)
Directions:
1. Line 2 baking sheets with parchment paper.
2. In a medium bowl, gently combine the cheddar, parmesan, and cayenne. Set aside.
3. In a small bowl, beat together the eggs and 1 teaspoon of water until well mixed.
4. Unfold the puff pastry onto a lightly floured work surface. If it is a single large sheet, cut it in half crosswise.
5. Roll out each piece of puff pastry to roughly 8-by-10-inch sheets.
6. Brush one piece with egg wash, then evenly sprinkle half of the cheese mixture over it. Sprinkle with half the black and white sesame seeds. Gently press the toppings into the puff pastry with a rolling pin.
7. Roll out the sheet to roughly 10 by 12 inches.
8. Using a sharp, lightly floured knife or pastry wheel, cut the puff pastry sheet crosswise into 12 (10-by-1-inch) strips.
9. Twist the ends of each strip into a spiral and transfer to one of the prepared baking sheets.
10. Lightly brush any exposed puff pastry with more egg wash and sprinkle with flaky salt if desired.
11. Transfer the baking sheet to the refrigerator and chill until the cheese straws are firm (at least 30 minutes, up to 12 hours). If chilling for more than 2 hours, cover the cheese straws with plastic.
12. Repeat the process with the remaining puff pastry, cheese, and sesame seeds.
13. Preheat the oven to 400°F.
14. Once well chilled, bake the cheese straws in batches, placing 8 on a baking sheet spaced about 1 inch apart.
15. Bake, rotating halfway through, until the cheese straws are puffed, lightly golden, and lacy at the edges (13 to 15 minutes).
16. Allow them to cool completely on the baking sheets before serving.
Tip: Cheese straws can be assembled, covered, and refrigerated (unbaked) overnight. They can also be frozen in an airtight container for up to one month. Thaw the cheese straws in the refrigerator for one hour before baking.
Enjoy these delicious cheese straws that are perfect for
