I nearly didn’t get around to making this month’s recipe as I have been quite busy with work but I finally made it on the last day of the month. I am a fan of cheese twists so was excited to try out this bake. They worked really well and were very tasty but still quite light.
Hot Cheese Straws
- 375g butter puff pastry
- 2 tsbp mild mustard (I used Dijon)
- 100g finely grated parmesan
- 1 tsp sweet paprika (I used smoked and it worked very well)
- 1/2 tsp dried red chilli flakes
2 baking trays lined with greaseproof paper
Roll out the pastry on a lightly floured work surface to a rectangle about 20cm x 50cm. Using a round-bladed knife spread the mustard evenly over the pastry, right to the edges. Combine the cheese with the paprika and chilli flakes and scatter over the pastry in an even layer. Gently but firmly press the mixture on to the mustard-covered pastry. Using a large sharp knife, cut the pastry into 20 even strips about 2.5cm wide and 20cm long.
To make the twists, hold one end of the pastry strip and then, with the other hand, twist the straw several times. Put it down on the work surface and gently roll it with your hands, like a sausage so the spiral tightens (I missed this bit out and they still worked just fine). Set it on the prepared baking tray. When all the strips have been twisted, scatter over any remaining cheese that has dropped off as you have shaped them. Chill for 20 minutes whilst heating the oven to 200C.
Bake in the oven for 15-18 minutes, until crisp and golden brown. Transfer to a wire rack and leave to cool.