These are best made with all butter puff pastry.
I decided to take the flavour of a basic cheese straw a notch.
I like a basic one, but I felt with all this fluffy and puffy pastry it needed a more robust filling to make it stand out.
I decided to use Parmesan, Dijon mustard and finely chopped rosemary. I also added a sprinkle of sea salt because these are lovely savoury nibbles which are perfect served with drinks.
They really are so easy to make. See the step-by-step picture gallery with each easy step.
Follow the pack instructions on how to thaw the puff pastry (this is important), and working as quickly as possible so that the pastry doesn’t warm up too much, do the following:
- Preheat the oven to 180 C and line a large baking sheet with silicone or baking paper.
- Lay the sheet of pastry out and spread a thin layer of Dijon mustard evenly over one half.
- Finely chop rosemary (a few stalks) and scatter this evenly over the mustard.
- Grate Parmesan cheese (just under half a cup) and sprinkle this on top of the rosemary and Dijon (a light sprinkle of sea salt is entirely optional here).
- Fold the pastry over the filling and using a rolling pin gently roll over it so as to ‘glue’ the top and bottom and filling together.
- Brush the surface of the pastry rectangle with a lightly beaten egg.
- Cut the pastry into thinnish strips ( I find using a pizza cutter best for this).
- Twist the strips twice and place them on a baking tray allowing a little space in between as the pastry expands during baking.
- Bake for 20 minutes until the pastry is golden brown.
- Allow to cool before serving.
- Sam Linsell