Parmesan Cheese Straws
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Sweet PaprikaDirections:
1
Preheat oven to 425 degrees
2
Roll the dough into a rectangle about 1/4-inch thick
3
Brush with some of the egg wash and sprinkle with half of the Parmesan and paprika
4
Gently run the rolling pin over the dough to press the cheese mixture into it
5
Turn the dough over, brush it again with egg wash and sprinkle with remaining cheese and paprika
6
Again, gently run the rolling pin over the dough to press the cheese into it
7
Transfer the dough to a baking sheet lined with parchment paper and chill for at least 30 minutes
8
Line a baking sheet with a piece of parchment paper that does not extend all the way to the end, leaving about 1 inch of baking sheet uncovered
9
With a pastry wheel or sharp knife, cut the dough lengthwise into 1/2-inch strips
10
Twist the strips corkscrew fashion and arrange 1/2 inch apart on the parchment lined baking sheet
11
Press the ends of the strips onto the bare baking sheet at each end so they stick and hold the dough stretched and in place
12
Bake in the oven for 10 minutes, or until puffed and golden
13
Cut crosswise into 4-inch lengths while hot and let cool on racks
14
Note: Straws may be stored in air-tight containers for 1 to 2 days
15
Keep in a cool, dry place
16
Crisp in the oven before serving