Working with puff pastry isn’t something I would normally undertake in my little galley but I have been curious about homemade cheese straws. Recipes I’ve seen make them look so simple to ‘just throw together’. So today I gave them a try. They are indeed simple to make. But ‘just throw together’?
Still not convinced.
SWEET and SAVOURY CHEESE STRAWS
what you will need
1 package of puff pastry sheets (2 sheets per package)
1 cup grated Parmesan
1 package of bacon (my fave has all natural curing, with no nitrites),
each piece cut in half , then in half lengthwise.
1/2 cup brown sugar
1 tsp savoury (sage, thyme or rosemary is good too)
putting it together
Thaw the dough
Line baking sheet with parchment
Prepare two if you have them or just make your straws in two batches
Sprinkle 1/4 cup Parmesan on a clean surface (about the area of one dough sheet)
Place one sheet of pastry on top.
Sprinkle another 1/4 cup of Parm evenly on top.
With a rolling pin or as I do on the boat, use a clean wine bottle,
roll over the dough and Parm to press the cheese in well.
With a pizza cutter or sharp knife,
cut the pastry into 1/2″ strips,
then cut the strips in half again widthwise.
This should give you about 2 dozen strips for each sheet.
Fold each strip in half lengthwise,
grab each end and twist several times.
Gently wrap one piece of bacon around each.
Mix brown sugar and seasoning of choice together on a plate.
Roll each bacon-wrapped piece in the sugar
then arrange on the baking sheet.
Baked at 425 ° until crispy and browned,
about 15 minutes.
Check half way as you may find you have to flip each piece.
Now repeat for the second sheet of pastry.
This may seem like a lot of work for me in my tiny galley, but the recipe makes a lot and they could be cooked on the barbecue in a grill pan quite easily.
Great for sharing with your boat neighbours.
thank you Half Baked Harvest for the inspiration