Cheese Straws Recipe

One of the first blogs I discovered in the cooking/baking blog community was Shelby’s – The Life and Loves of Grumpy’s Honeybunch.  Shelby has been sharing her family and her recipes with us for 4 years, and now we get to celebrate her anniversary with her $50.00 gift certificate giveaway! Leave a comment on my blog for one entry in the giveaway, visit Shelby on her blog to see who helped her celebrate and learn how you can earn more entries in her giveaway!  Shelby has been a wonderful friend.  Thank you girlfriend for your blog and the love you put into it!  I wish you many more years of happy blogging.!   To Read More, Click On The Recipe Title.

This Cheese Straw recipe was made to celebrate Shelby’s blog anniversary.  Visit her blog to see more recipes from all the bloggers helping her celebrate, and learn how you can earn more entries to her giveaway.

 Cheese Straws
Good Housekeeping

Directions:

• 1 tablespoon(s) paprika
• 1/2 teaspoon(s) ground red pepper (cayenne)
• 1/4 teaspoon(s) ground nutmeg
• salt
• 1 package(s) (17.25 ounces) frozen puff pastry sheets, thawed as label directs
• 1 large egg white, lightly beaten
• 8 ounce(s) aged Gouda or Parmigiano-Reggiano cheese, room temperature, finely shredded (2 cups)

1. Grease 2 large cookie sheets. In small bowl, combine paprika, ground red pepper, nutmeg, and 1/4 teaspoon salt.
2. Unfold 1 puff pastry sheet. On lightly floured surface, with floured rolling pin, roll pastry into 14-inch square. Lightly brush with some egg white. Sprinkle half of paprika mixture on pastry. Sprinkle half of Gouda on half of pastry. Fold pastry over to cover cheese, forming rectangle. With rolling pin, lightly roll over pastry to seal layers together. With knife, cut pastry crosswise into 1/2-inch-wide strips.
3. Preheat oven to 375 degrees. Place two-thirds of strips, 1 inch apart, on 1 cookie sheet, twisting each to form spiral and pressing ends against cookie sheet to prevent strips from uncurling. Place remaining strips on second cookie sheet; set aside. (Do not crowd; strips puff while baking.) Bake first sheet of strips 15 to 20 minutes or until golden. With spatula, transfer to rack to cool.
4. Meanwhile, repeat with remaining pastry, egg white, paprika mixture, and Gouda, placing one-third of strips on second cookie sheet; bake as above. When first cookie sheet is cool, wash and grease again; use to bake remaining two-thirds strips. (For even cooking, bake only 1 sheet of strips at a time.) Store in tightly sealed container up to 3 days.