Bittersweet Cheese Straws

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Bittersweet Cheese Straws           Makes approx 25 


350g Edmonds Ready Rolled Flaky Puff Pastry defrosted to manufacturer's directions
1/4 Cup grated Parmesan Cheese (approx 35g)
1/2 Cup grated Edam Cheese (approx 45g)
1/2 Tablespoon Bittersweet So Savoury Blend

    Preheat oven to 200.  Unroll the pastry and place the lower half of pastry on a large cutting board.  In a small bowl mix the cheeses and the Bittersweet Blend.  Sprinkle this blend all over the lower half of the pastry right to the edges.  Fold the top half over the sprinkled bottom half and press all about with fingers.  It won't stick wildly well, but it helps. Turn pastry to an angle where it is easy to cut and using a sharp blade cut the pastry into about 25 1 cm slices.
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Grease two baking sheets with oil spray.  Carefully lift each slice and twist it a few times in one direction as you place it on the greased baking sheet. Keep about 4cm between each stick as they will puff (it is puff pastry).

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You will lose some cheese and the twist will open some, but it is all forgiven during the baking.  Any "lost" cheese can be sprinkled over the twists before baking.  Bake 200 for 12 - 14 minutes.  Let stand for 2 minutes then loosen with a spatula.
 Store in an airtight bag. Will keep for a few days.  Nice to reheat before serving.

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