From Clodagh's new Cookbook: Cooking at Home. Order your copy here!
Makes 12
INGREDIENTS:
1 sheet of all butter puff pastry
Flour for dusting the board
50g parmesan, finely grated , divided
50g pecorino, finely grated, divided
Freshly ground black pepper
Sea salt
Egg wash (1 egg and a splash of milk whisked together)
METHOD:
- Pre-heat the oven to 180oC fan.
- Roll out a sheet of puff pastry on a lightly floured surface and brush each side of the pastry sheet with the egg wash.
- Finely grate ¾ of the parmesan and pecorino over the sheet of pastry, followed by a good few twists of freshly ground black pepper. Gently press the cheese and pepper into the pastry using your fingertips.
- Using a sharp knife cut 12 even vertical strips. Holding each end, twist each strip of dough about 3-4 times, then pinch the ends to help it keep its shape. Place the twists on a parchment lined baking tray, evenly spaced apart. Grate the remaining cheese over each straw, and also a sprinkle of sea salt.
- Place the tray of cheese straws in a fridge for about 10 minutes before baking in the oven. The chilling will giving a lovely crispness once baked.
- Place in the pre-heated oven and bake for 18-20 minutes until the cheese straws are golden and crispy.
- Put the cheese straws on a baking rack to cool and crisp up.
- Serve in a glass or on a platter.
