SPICY PECAN and PARMESAN CHEESE STRAWS
¼ cup pecan halves
¼ cup finely grated Parmesan cheese
2 teaspoons kosher salt
½ teaspoon smoked paprika
Freshly cracked black pepper, to taste
2 sheets frozen puff pastry, thawed, divided
Preheat the oven to 400°F.
Line a baking sheet with a silicone mat or parchment paper.
Put the pecans in the bowl of a mini food processor and pulse until fine (or hand chop). Add the Parmesan, salt, paprika, and pepper and pulse until well
mixed.
Sprinkle ¼ of the nut mixture evenly onto a clean work surface and place 1 sheet of pastry directly on top. Sprinkle ¼ more of the nut mixture over the
surface of the pastry. With a rolling pin, roll the pastry until the nut mixture has begun to stick into the dough. Fold the dough in half lengthwise and
continue rolling until the nut mixture has been completely absorbed into the dough and the two sides of dough are stuck together.
With a pizza wheel, cut the folded edge from the dough and discard; cut ½-inch strips from the long side of the dough. Twist the strips five or six times
and transfer them to the baking sheet. Repeat with the remaining sheet of pastry and nut mixture. Bake until puffed and golden brown, 15 to 20 minutes.
Cool the straws completely on the baking sheet before serving.
What makes this recipe really sing:
Store-bought puff pastry is the best shortcut I know. After sweating over puff pastry in culinary school, I realized I would never make it by hand again.
These days there are several brands available, and with this easy recipe you can't fail to impress guests; cheesy, salty, crunchy ... another drink, please?
What to toss in if you have it:
Puree some roasted, peeled red peppers with some cream cheese for a simple, quick dip for these spicy cheese straws.
YIELD: 6 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
¼ cup pecan halves
¼ cup finely grated Parmesan cheese
2 teaspoons kosher salt
½ teaspoon smoked paprika
Freshly cracked black pepper, to taste
2 sheets frozen puff pastry, thawed, divided
Preheat the oven to 400°F.
Line a baking sheet with a silicone mat or parchment paper.
Put the pecans in the bowl of a mini food processor and pulse until fine (or hand chop). Add the Parmesan, salt, paprika, and pepper and pulse until well
mixed.
Sprinkle ¼ of the nut mixture evenly onto a clean work surface and place 1 sheet of pastry directly on top. Sprinkle ¼ more of the nut mixture over the
surface of the pastry. With a rolling pin, roll the pastry until the nut mixture has begun to stick into the dough. Fold the dough in half lengthwise and
continue rolling until the nut mixture has been completely absorbed into the dough and the two sides of dough are stuck together.
With a pizza wheel, cut the folded edge from the dough and discard; cut ½-inch strips from the long side of the dough. Twist the strips five or six times
and transfer them to the baking sheet. Repeat with the remaining sheet of pastry and nut mixture. Bake until puffed and golden brown, 15 to 20 minutes.
Cool the straws completely on the baking sheet before serving.
What makes this recipe really sing:
Store-bought puff pastry is the best shortcut I know. After sweating over puff pastry in culinary school, I realized I would never make it by hand again.
These days there are several brands available, and with this easy recipe you can't fail to impress guests; cheesy, salty, crunchy ... another drink, please?
What to toss in if you have it:
Puree some roasted, peeled red peppers with some cream cheese for a simple, quick dip for these spicy cheese straws.
YIELD: 6 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
