Spiced Cheese Straws
- 2/3 cup freshly grated Parmesan (about 2 ounces)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed and unfolded
- an egg wash made by beating 1 large egg with 2 tablespoons water
- Preheat oven to 425F and butter 2 large baking sheets.
- In a bowl toss together Parmesan, spices, and salt.
- On a lightly floured surface roll out pastry sheet into a 16- by 10-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 10- by 8-inch rectangles.
- Sprinkle Parmesan mixture over 1 rectangle and top with other rectangle, egg-wash side down, pressing firmly to force out any air pockets.
- Roll out pastry slightly to make layers adhere (rectangle should be about 10 1/2 by 8 1/2 inches).
- Brush pastry with some egg wash and with a sharp large knife or pastry wheel cut lengthwise into 1/4-inch-wide sticks.
- Arrange cheese straws about 1 1/2 inches apart on baking sheets, pressing ends onto baking sheets.
- Bake cheese straws in batches in middle of oven until golden, about 10 minutes.
- Transfer cheese straws to a rack and cool.
- Cheese straws may be made 2 days ahead and kept in an airtight container.
- Recrisp cheese straws in a 425 F oven until heated through, about 5 minutes.
freshly grated parmesan, ground cumin, ground coriander seeds, ground cardamom, cayenne, salt, pastry sheet, egg
Taken from www.epicurious.com/recipes/food/views/spiced-cheese-straws-13416 (may not work)