Cheese Straws: They're Baaack!

On a new sheet of wax paper arrange the 6 ropes side by side, alternating the pepperoni with the plain, press them tightly together, and top them with another sheet of wax paper. With a rolling pin flatten the ropes between the sheets of wax paper and roll them into a 1/8-inch-thick rectangles (about 15 by 7 inches). Transfer the dough and the wax paper to a baking sheet and chill it for at least 1 hour or overnight. Repeat the entire procedure with the reserved plain cheese and pepperoni doughs. The sheets of dough may be made 1 week in advance and kept covered tightly and chilled.

Cut the sheets of dough crosswise into 1/2-inch-wide strips, discarding the wax paper. Bake the strips in batches on greased baking sheets in the middle of a preheated 400°F. oven for 10 minutes, or until they are golden, transferring them as they are baked to racks, and let them cool. Serve the straws freshly baked.

Makes about 50 straws. Source: Gourmet, December 1991

Spiced Cheese Straws

2/3 cup freshly grated Parmesan (about 2 ounces), 1 teaspoon ground cumin, 1 teaspoon ground coriander seeds, 1/4 teaspoon ground cardamom, 1/4 teaspoon cayenne, 1/2 teaspoon salt, 1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed and unfolded, an egg wash made by beating 1 large egg with 2 tablespoons water

Preheat oven to 425°F and butter 2 large baking sheets.

In a bowl toss together Parmesan, spices, and salt. On a lightly floured surface roll out pastry sheet into a 16- by 10-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 10- by 8-inch rectangles. Sprinkle Parmesan mixture over 1 rectangle and top with other rectangle, egg-wash side down, pressing firmly to force out any air pockets. Roll out pastry slightly to make layers adhere (rectangle should be about 10 1/2 by 8 1/2 inches). Brush pastry with some egg wash and with a sharp large knife or pastry wheel cut lengthwise into 1/4-inch-wide sticks.

Arrange cheese straws about 1 1/2 inches apart on baking sheets, pressing ends onto baking sheets. Bake cheese straws in batches in middle of oven until golden, about 10 minutes. Transfer cheese straws to a rack and cool. Cheese straws may be made 2 days ahead and kept in an airtight container. Re-crisp cheese straws in a 425° F oven until heated through, about 5 minutes.

Source: Gourmet, November 1996

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