Pecorino cheese and herb straws

Pecorino and Herb Cheese Straws

makes about 16 straws

1 large egg, beaten

few dashes of pepperocino (crushed red pepper flake)

1 sheet frozen puff pastry, thawed but still cold.

1/3 cup grated Pecorino

2 tablespoons chopped shallots

1/2 tablespoon minced fresh thyme

1/2 tablespoon minced fresh basil

coarse ground black pepper

coarse sea salt

Place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and set aside.

Unfold puff pastry on a lightly floured work surface and roll out just slightly.  The puff pastry should measure about 1 foot by a little under 1 foot.

In a small bowl, whisk together egg, pepperocino, and a splash of water.  You then want to lightly brush the egg wash over the surface of the puff pastry.  Sprinkle pastry with cheese and herbs, coarse pepper, and a bit of salt.  Use a rolling pin to gently roll and press the cheese and herbs into the puff pastry.

Using a floured knife or pizza cutter, cut pastry lengthwise into about a half finger width, or 1/2-inch strips.  Hold each end of the pastry and twist several times.  place the twisted pastry on the prepared sheet, about 1-inch apart.

Bake for 12 to 14 minutes, until puffed and golden brown.  You may want to take the baking cheese straws out halfway through baking to flip to they are evenly browned.  Allow to cool on the pan for 10 minutes before placing in a large glass to serve with some nice pasta. Use the straws to scoop up the left over sauce.

Cheese straws will last, in an airtight container at room temperature, for up to 3 days.  They’re really best within a day of baking after that they kinda become stale.


2 comments on “Pecorino cheese and herb straws

  1. […] Pecorino cheese and herb straws ( […]

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