Description
These delicious cheese straws are great to go with drinks on New Years Eve – they’re a real crowd pleaser because they’re both savoury and sweet!
Ingredients
Scale
- Plain Flour (All Purpose Flour), for dusting
- 1 x 320g (11 oz) Puff Pastry Sheet
- 100g (3 1/2 oz) Crystallised Ginger, roughly chopped
- 40g (1 1/2 oz) Pre-Grated Parmesan Cheese
- Sea Salt
- 1 Egg, beaten
Instructions
- Pre-heat the oven to 200 degrees (390 farenheit) and line two large baking sheets with baking parchment.
- Dust a clean work surface with flour and unroll the pastry sheet. Sprinkle half the sheet with the crystallised ginger pieces, approximately half the parmesan, and a generous sprinkling of sea salt, and fold the other half of the pastry over the fillings like a book.
- Using a rolling pin, roll the folded pastry flat to about the thickness of a £1 coin.
- Slice the filled pastry into 2cm wide strips (I use a ruler both for measuring and to cut straight lines!) and brush the strips with beaten egg. Sprinkle over the rest of the parmesan.
- Gently twist each strip a couple of times and transfer each cheese straw to the baking tray. This will be delicate work, but don’t worry if they look messy; they’ll smarten up as the pastry puffs up in the oven. If you break any also don’t worry, just pinch the break shut and keep going!
- Bake the cheese straws in the oven for 10-12 minutes until they’re all puffed up and golden. Leave to cool on the baking tray or transfer to a cooling wrack before serving.