Twisted Parmesan Puff Pastry Cheese Straws
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Puff pastry is rolled with Parmesan, pepper and a little cayenne on both sides, cut into strips, twisted and baked at 220 °C for about 10 minutes until puffed and golden.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 220 °C and line two trays.
- 2
Press in the cheese. Sprinkle half the Parmesan and seasoning over the pastry and roll it in between baking paper.
- 3
Repeat. Flip, sprinkle the rest on the other side and roll to about 27 cm square.
- 4
Twist. Cut 2 cm strips, twist each one and press the ends onto the trays.
- 5
Bake. Bake 10-12 minutes until puffed and deep golden.
- 6
Cool. Cool 5 minutes on a rack before serving.
Storage
Keep airtight at room temperature for up to 3 days; crisp in a 180 °C oven for 3 minutes.
EU nutrition claims
- Low sugars: 0.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 57 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.4 g per serving
0.8 % of the 50 g daily maximum · 1.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- oven
- 2 baking trays lined with baking paper
- 2 extra sheets of baking paper
- rolling pin
- sharp knife or pizza wheel
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 346 kcal |
| Protein | 8.7 g |
| Carbohydrate | 24.6 g |
| of which sugars | 0.5 g |
| of which free sugars | 0.4 g |
| Fat | 23.8 g |
| of which saturates | 7.3 g |
| Fibre | 0.8 g |
| Salt | 0.93 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
