These twisty cheese straws are irresistible. Try them as a snack or on the side of a saucy plate of pasta. There's no way you can eat just one.
450-g pkg frozen puff pastry, thawed
1 tbsp water
¼ tsp cayenne
1 ½ cups finely grated Parmesan
Preheat oven to 425F. Line 2 baking sheets with parchment paper.
Unroll pastry sheets (they usually come two to a pack) on a cutting board. Whisk egg with water and cayenne in a small bowl.
Brush pastry sheets with egg wash. Sprinkle evenly with Parmesan. Press cheese into dough with a rolling pin. Cut pastry sheets into 1/2-in. strips. Twist the 2 ends of each strip in opposite directions, then lay strips on prepared sheets. Bake in centre of oven until golden, 8 to 10 min.
Protein 3g, Carbohydrates 5g, Fat 5g, Sodium 118mg.
Thaw frozen puff pastry overnight in the fridge if you can or on the counter for 30 min (it should still be cold to the touch). You can also use it for turnovers, free-form tarts or quiche cups.
Originally published in the Today’s Parent December 2016 issue. Photo by Roberto Caruso.