Wednesday, January 22, 2014

Puff Pastry Cheese Straws with Gruyère & Herbs

This is a an easy and delicious savoury appetizer, perfect anytime of the year. A package of frozen puff pastry, some dried herbes de Provence and a handful of grated Gruyère, Parmigiano Reggiano and diced prosciutto is all you need to make these sensational savoury Cheese Straws. I like to fold some cheese into the puff pastry before twisting each strip into straws, which guarantees every bite is full of flavour. Cut the straws into long elegant batons or make them shorter for a more delicate hors d'oeuvre, but "any way you cut it", these crisp, buttery and cheesy appetizers are sure to be a winner at any cocktail party.  

Puff Pastry Cheese Straws with Gruyere & Herbs
Makes about 24

1 sheet frozen puff pastry, defrosted
1/4 cup parmesan cheese, grated
1/2 cup Gruyère, finely grated
6 strips of prosciutto, optional
1 tbsp herbes de provence
1 tbsp Maldon salt

Egg wash:
1 large egg
2 tbsp whole milk

Preheat oven to 400°F. On a lightly floured surface, roll out the puff pastry to about 8"x10". Sprinkle the Gruyère cheese over the pastry, then fold it in half and re-roll it until it's 3/8-inch thick. Using a sharp knife, slice the dough into long strips, twist them into spirals with some strips of prosciutto, and lay them on a parchment lined baking sheet. 

In a small bowl, whisk together the egg and milk. Brush with the strips with the wash, then sprinkle with parmesan cheese, followed by the herbes de provence and maldon salt. Bake in the oven for 10-15 minutes, or until the pastry is golden brown. Delicious served warm or even at room temperature.

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