Rosemary and cheese straws

Herby cheese straws for an elegant snack.
 

Recipe from: 1/1/2004 12:00:00 AM
Preparation time: 15 minutes
Cooking time: 15 minutes
 
 

Ingredients

 
  • 2
    large egg yolks
  • 10
    ml
    Dijon or wholegrain mustard
  • 400
    g
    readymade puff pastry
  • 60
    ml
    fresh rosemary, chopped
  • 100
    g
    Emmenthal cheese, finely grated
  • 30
    ml
    finely grated Parmesan
Servings: Change Serving
 
 

Method

 
Mix one egg yolk and the mustard together until smooth.
Unroll the pastry and prick all over with a fork.
Brush the egg and mustard mixture over the pastry.
Sprinkle with 45 ml rosemary and the cheese, and press them lightly into the pastry.
Cut pastry in half lengthways and then cut into 2 cm-wide strips.
Line and grease two baking trays and place the strips on the trays, leaving spaces between the pieces.
Press the top end of each strip down onto the tray.
Lift up the strip and twist, then press the bottom end down onto the tray.
Repeat with remaining strips.
Beat the reserved yolk with 15 ml water and use to brush the twists.
Sprinkle with extra rosemary and sea salt.
Bake in a preheated 200 °C oven for 12 to 15 minutes until puffed and golden.
 

Read more on: bake
 

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Tip of the day

 
Softening pears
Some pears come to market rock hard, but if left at room temperature they will soften. Tucking them into a sealed paper bag with a banana speeds the process.
 

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