Cheese Straws

Ingredients

Pastry Base

• 400 grams Feuilletage (Puff Pastry) (approximately 1 sheet, thawed if frozen)

Egg Wash

• 1 egg yolk (approximately 1 tablespoon)
• 1 tablespoon whole milk
• Pinch of fine sea salt

Cheese & Spice Coating

• 80 grams Emmenthal (or Parmesan cheese, freshly grated, not pre-shredded)
• 1 teaspoon sweet paprika (or smoked paprika for different character)
• 1 small pinch cayenne pepper (optional, for subtle heat)

Method

Stage 1 - Prepare Pastry

1. Remove puff pastry from package and allow to come to room temperature (approximately 10 minutes).
2. If using frozen puff pastry, thaw according to package directions.
3. Lightly flour a clean work surface.
4. Gently unfold or unroll the puff pastry sheet onto the floured surface.
5. Using a rolling pin, gently roll the pastry to approximately 2-3 millimeters thickness (as thin as you can roll without tearing).
6. The sheet should be approximately 28 x 20 centimeters when properly rolled.
7. If the pastry tears, don't worry; it can still be used (tears will be invisible in finished product).
8. Trim the edges with a chef's knife to neaten the rectangle; any trimmed scraps can be used to patch holes or create additional straws.

Stage 2 - Prepare Egg Wash

1. In a small bowl, combine 1 egg yolk with 1 tablespoon milk.
2. Add a small pinch of fine sea salt.
3. Whisk together until uniform (consistency should resemble liquid cream; not thick, not watery).
4. Set aside.

Stage 3 - Apply Egg Wash

1. Using a pastry brush, brush the entire upper surface of the puff pastry sheet very lightly with the egg wash.
2. Ensure even coverage; egg wash helps the cheese adhere.
3. The pastry should look glossy but not drenched (too much egg wash creates thick, overly browned crust).

Stage 4 - Add Cheese & Spice

1. Sprinkle 80 grams freshly grated Emmenthal or Parmesan cheese evenly across the egg-washed pastry surface.
2. The cheese should cover the entire surface in a relatively even layer; don't create thick bunches or sparse areas.
3. In a small bowl, combine 1 teaspoon sweet paprika with a small pinch of cayenne pepper (if using).
4. Dust the paprika-cayenne mixture evenly across the cheese layer.
5. The surface should look vibrant golden-orange from the paprika; some areas of cheese may show through.

Stage 5 - Trim Edges & Cut Strips

1. Using a sharp chef's knife, trim any rough or uneven edges of the pastry, creating a neat rectangle.
2. Starting on the longest side (approximately 28 centimeters), use the chef's knife to cut the pastry lengthwise into two bands.
3. Each band should be approximately 14 centimeters long and 12 centimeters wide.
4. Then, cutting crosswise, cut each band into approximately 1 centimeter wide strips.
5. This creates approximately 12-14 strips per band, or 24-28 straws total.
6. Each straw should be approximately 14 centimeters long and 1 centimeter wide.

Stage 6 - Twist Straws

1. Lightly flour a large baking sheet or line it with parchment paper.
2. Taking one pastry strip, hold it at both ends (with lightly oiled or floured fingers).
3. Twist the strip gently 5 times, rotating one end in one direction while holding the other steady.
4. The straw should form a loose spiral as it's twisted.
5. Place the twisted straw onto the prepared baking sheet.
6. Repeat with each remaining strip, spacing them approximately 2 centimeters apart (they'll expand slightly during baking).
7. Once all straws are twisted, refrigerate the baking sheet for exactly 20 minutes.
8. This chilling helps the pastry firm up and prevents excessive spreading during baking.

Stage 7 - Bake Straws

1. Preheat your oven to 180°C (350°F).
2. Remove the chilled baking sheet from the refrigerator.
3. Place immediately into the preheated 180°C oven.
4. Bake for 5-6 minutes.
5. Watch carefully: the edges should turn pale golden; the cheese should melt and create a slightly darker (golden-orange) appearance overall.
6. Do not over-bake; straws become tough and dark brown if baked too long (even 1 minute too long is detectable).
7. The straws should smell distinctly of melted cheese and paprika.
8. Remove from the oven as soon as the edges are light golden.

Stage 8 - Cool & Serve

1. Using a palette knife (offset spatula), carefully transfer each hot cheese straw to a wire cooling rack.
2. Handle gently; the straws are fragile while still hot.
3. Allow to cool for 5 minutes on the rack; they'll continue to firm up as they cool.
4. Transfer to a serving platter.
5. Serve while still warm (this is when they're crispiest and most delicious).
6. If they must be served later, arrange in a tall goblet or on a plate to show off their visual appeal.