Denise says:
I have used bought pastry, as it is particularly good – in fact, it is better than homemade. I have also used dried herbs, which I am not a great fan of but this recipe tastes fine using them – although a combination of both fresh and dried gives the best results. If you cannot get oregano, use basil, coriander, or parsley instead.
This is an excellent way of using up spare puff pastry if you have any left overs - just reduce quantities accordingly. The cheese straws can be made in advance (up to 3 days) in an airtight container or freeze a large batch and take out when required. Reheat them in a pre-heated oven at 200ºC/400ºF/Gas mark 6 for 3 minutes.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 40
Ingredients:
250g puff pastry2 teaspoons dried oregano or 2 tablespoons of finely chopped fresh oregano or use a combination
3 tablespoons – grated Parmesan cheese
1 egg yolk – beaten with 1 tablespoon water
Method
1) Pre- heat the oven to 220ºC/425ºF/Gas mark 6.2) Roll out the pastry to 15 cm x 50 cm (6 inches x 20 inches) rectangle.
3) Brush the pastry with the beaten egg mixture.
4) Sprinkle evenly with the oregano and 2 tablespoons of the Parmesan cheese.
5) Fold the pastry in half width ways. Brush the pastry again with the beaten egg.
6) Sprinkle over the remaining Parmesan cheese. Press lightly into the pastry with hands to secure the cheese.
7) With a sharp knife, cut the pastry across into 0.5 cm (¼ inch) wide strips. Hold ends of each strip between your fingers and twist ends in opposite directions.
8) Lay twisted strips on a baking tray lined with baking parchment paper.
9) Bake until crisp and golden – approximately 15 minutes.
10) Cool on wire racks. Serve warm or at room temperature.