Description
Adapted from The Kitchn
Ingredients
Scale
- 2 sheets store-bought puff pastry (thawed)
- 1–1/2 cups spicy cheese like ghost pepper (finely grated)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment and set aside.
- Dust your counter or cutting board with 1/4 cup of cheese. Unfold 1 sheet of puff pastry over top of cheese. Top with another 1/4 cup of cheese.
- Roll out to 1/8-inch thick. Fold the pastry in half. Top with another 1/4 cup of cheese. Roll out again to 1/8-inch thick. I roll mine out about the size of a sheet pan.
- Using a sharp knife, cut the pastry into long strips roughly 1-inch wide. Twist strips and gently stick ends onto parchment to prevent un-twisting. Repeat with next sheet.
- Chill for at least 10 minutes or up to an hour (if you have time!).
- Bake 15 to 25 minutes. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes. Remove from the oven once they are puffed and crispy, feel dry to the touch, and are deep golden.
- Cool briefly on the baking sheet and transfer them to a cooling rack or serving plate.
- Serve warm or room temperature. Puff pastry straws are best served the same day they are made.
- Category: Appetizer