Cheese Straws

C-Cheese-Straws-370x200 With Cello® Riserva Artisan Parmesan
24 Straws


1 sheet frozen puff pastry, thawed

¾ c. Cello Riserva Artisan Parmesan, grated

¼ tsp. cayenne pepper

1 tsp. salt

½ tsp. black pepper, freshly ground

1 lg. egg


  1. Pre-heat oven to 425° F.  Line 2 sheet pans with parchment paper.
  2. In a small bowl beat the egg with 2 teaspoons of water to make an egg wash.
  3. Toss the Cello Riserva Artisan Parmesan cheese with the cayenne, salt and pepper to mix well.
  4. On a lightly floured work surface, roll out the puff pastry to a 12 x 14 inch rectangle.
  5. Cut the dough in half.  Brush one half of the dough with the egg wash.
  6. Sprinkle the cheese mixture evenly over the puff pastry.
  7. Place the plain piece of dough on top of the cheese.  Lightly roll the dough together to seal.
  8. Cut the rectangle into 3 even pieces of 2 x 14 inches.  Cut each piece lengthwise into 8 strips, ¼ inch wide.
  9. Transfer to baking sheets.  Holding each end of the pastry strip, twist the strip a few times to form a corkscrew.  Press the ends of the strips to the parchment to hold the shape.
  10. Refrigerate until firm and cold, about 20 minutes.
  11. Bake until golden brown about 14-15 minutes.
  12. Transfer to cooling rack until fully cool.  Can be made 3 days in advance if kept in an airtight container.