CHEESE STRAWS USING PUFF PASTRY RECIPES

Steps:

• Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
• Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
• Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
• Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.

Steps:

• Preheat oven to 400°F. In a small bowl combine cheese and garlic powder; set aside.
• On a lightly floured surface, unfold pastry sheet. Roll pastry into a 14x12-inch rectangle. Cut rectangle in half crosswise to make two 12x7-inch rectangles. In a small bowl combine egg and the water. Brush pastry rectangles lightly with egg mixture.
• Sprinkle one of the pastry rectangles with cheese mixture. Place second pastry rectangle, brushed side down, on top of cheese mixture. Using your fingers, press rectangles together firmly, forcing out air pockets and sealing edges. Brush top with egg mixture.
• Using a pastry wheel or sharp knife, cut pastry stack crosswise into 1/2-inch-wide strips. Holding both ends, twist each strip twice. Place strips 1 inch apart on ungreased baking sheets, pressing ends down. Bake for 9 to 11 minutes or until golden and crisp. Transfer to a wire rack; cool.