Parmesan-poppy puff pastry straws

42 servings

Ingredients

Quantity Ingredient
1 Recipe Puff Pastry; chilled, (see
Recipe)
All-purpose flour; for dusting
4 tablespoons Unsalted butter; melted
1¾ cup Finely grated parmesan cheese
2 teaspoons Kosher salt
1 tablespoon Poppy seeds; plus
1 teaspoon Poppy seeds
1 large Egg; lightly beaten

Directions

Heat the oven to 425 degrees with the rack in the center. Place the chilled puff pastry on a lightly floured surface. Roll out the dough until it is about ⅛-inch thick, making a 24- by 26-inch piece. Use a sharp knife to trim the edges of the dough; this will help make the straws uniform as they cook. Brush the dough lightly with the melted butter. Sprinkle the dough with ¾ cup of the Parmesan, 1 tablespoon of the poppy seeds, and 1 teaspoon of the salt. With the short side of the dough facing you, fold the dough in half, bringing the top edge down toward you. Brush the surface of the dough with the egg. Sprinkle with the remaining salt, remaining poppy seeds, and ½ cup Parmesan. Using a very sharp knife, cut the dough vertically into ½-inch-wide strips. Transfer 6 of the strips onto a baking sheet, spacing them evenly apart. Grab each end of a dough strip with your fingers, and carefully stretch and twist the strip in opposite directions. Continue with the remaining strips of dough. (Unbaked dough should be stored in the refrigerator to stay cool. The straws may be twisted, covered with plastic wrap, and transferred on the baking sheets to the refrigerator before baking.) Bake until golden brown, 10 to 12 minutes.

Remove and let cool on the baking sheet for 5 minutes to firm up. Using both hands, transfer the sticks to a wire rack or serving platter. Makes about 3½ dozen.

Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Copyright: "1999 - Clarkson N. Potter Inc. - $35" Per serving: 19 Calories (kcal); 2g Total Fat; (82% calories from fat); trace Protein; 1g Carbohydrate; 7mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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