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
 

NEXT ON FOOD24X

Oven roasted cauliflower

2016-07-22 09:21
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
 
 
 

Restaurants

 
The Shortmarket Club: Cape Town's hot new gem

Luke Dale-Roberts' empire is mushrooming! We interview Wesley Randles heading up the latest addition.

 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.