Recipe: Spicy cumin Cheese Straws

SPICY CUMIN CHEESE STRAWS

These cheese straws may be assembled
and frozen ahead of time and then
baked at the last minute, as described
in the procedure. Alternatively, they
can be put together and baked the day
before serving and kept in an airtight
container, though they will not be as
crisp as just-baked cheese straws.

Can be prepared in 45 minutes or less.

4 ounces extra-sharp Cheddar cheese, shredded fine (about 1 1/4 cups)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
1 sheet (about 1/2 pound) frozen puff pastry, thawed
an egg wash made by beating 1 large egg with 2 teaspoons water
1 tablespoon cuminseed
coarse sea salt to taste

In a small bowl toss together cheese, ground cumin, and cayenne.

On a lightly floured surface roll out
pastry into a 14- by 12-inch rectangle and
brush with some egg wash. Cut pastry in
half crosswise, forming two 12- by
7-inch rectangles. Sprinkle cheese over
1 rectangle and top with other rectangle,
egg-wash side down, pressing it firmly to
force out any air pockets. Roll pastry out
slightly to make layers adhere (rectangle
should be about 12 1/2 by 7 1/2 inches).
Brush pastry with some remaining egg wash
and sprinkle evenly with cumin seed and sea salt.

With a pastry wheel or sharp knife cut
pastry into strips about 7 1/2 inches long
and 1/2 inch wide. Twist strips and arrange
on baking sheets, pressing ends onto sheet
to keep strips twisted. Cheese straws may
be prepared up to this point 2 weeks ahead.
Freeze cheese straws on baking sheets 1 hour,
or until frozen, and transfer to a resealable
freezer bag. Do not thaw cheese straws before
proceeding.

Preheat oven to 425 F. and grease 2 baking sheets.

Arrange half of cheese straws about 1 inch
apart on 1 baking sheet and bake in middle
of oven 10 to 12 minutes, or until pale
golden. Bake remaining cheese
straws in same manner.

Serve cheese straws warm at room temperature.