5 / 2 votes

Peppery Cheese Straws

These crispy, peppery cheese straws are inspired by the famous pasta cacio e pepe, which means cheese and pepper in Italian. And like the pasta, it’s just as delicious, cheesy, and spicy.

Prep Time20

Cook Time15

Total Time35

Course: Hors d'Oeuvres

Cuisine: Italian

Servings: to 24 twists

Calories: 167

Ingredients

▢ 5 ounces Parmesan cheese (Parmigiano-Reggiano, if possible), freshly grated
▢ 1 tablespoon freshly cracked black pepper, plus more, depending on your heat tolerance
▢ One (16-to 18-ounce) package frozen puff pastry, thawed
▢ All-purpose flour, for dusting
▢ 1 large egg, well beaten

US - Metric

Instructions

Crank up the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or, better, a nonstick silicone sheet.
Mix the cheese and pepper in a small bowl.
Unfold 1 puff pastry sheet on a lightly floured surface. With a floured rolling pin, roll it into a 12-inch (30-cm) square and liberally brush the surface with egg.
Sprinkle half the cheese-pepper concoction over the pastry, gently pressing it into the egg.
Fold the top half of the pastry down and over the bottom half; you should have a 12-inch-wide by 6-inch-tall pastry. Gather any cheese that fell on the work surface and sprinkle it on top of the pastry. Carefully roll the pastry with the rolling pin so it sticks together.
Cut 12 one-inch-wide (25-mm) strips with a sharp knife or pastry cutter.
Twist each strip several times until about 4 to 5 inches in length (the pastry will shorten when twisted) and place them on the prepared sheet 1 inch (25 mm) apart. Repeat with the remaining pastry sheet and cheese mixture.
Bake until golden brown, 15 to 20 minutes. Serve warm.

Notes

Make them longer--If you'd prefer longer, thinner puff pastry cheese straws, tug gently on the pastry as you twist it to elongate the dough. The baking time will be slightly shorter.
Serving--These are best served fresh and warm. I don't recommend baking these in advance.

Nutrition