Recipe: Poppy Cheese Straws

Poppy Cheese Straws
Source: The Seattle Times, February 22, 1994
Makes 120 straws; approximate preparation time 45 minutes

1 box (1 pound 1 1/4 ounces) frozen puff pastry, defrosted in the refrigerator
1 egg white, lightly beaten
1 cup freshly grated Parmesan cheese
1 teaspoon paprika
2 tablespoons poppy seeds

Brush each sheet of puff pastry with the egg white. (There should be 2 sheets in a box, each measuring 10-by-10-inches.) Sprinkle with the Parmesan cheese, paprika and poppy seeds; press the seasonings into the dough by using a rolling pin. (Hold the pastry that is not immediately used in refrigeration.)

Cut each sheet of puff pastry in thirds measuring about 3 1/2 inches; cut again into strips 1/2-inch wide. Hold the ends of each strip and twist twice. Place on buttered baking sheets, pressing the ends onto the sheets to hold while baking. Refrigerate for 15 minutes, or cover with plastic wrap and freeze for up to 1 week.

Bake in a preheated 375-degree oven for about 13 minutes, or until the straws are puffed and browned. (If baking from the frozen state, cook for 15 minutes.) Transfer to wire cooling racks and cool completely.

The straws can be stored overnight in tightly covered containers.