Flaky, cheesy and crispy is all I can say about this snack! The lock-down had made me to cook in a full swing and it has been a while I baked. So I’m rebooting the baking saga with this simple party snack.
This savory and rich snack requires only a handful of ingredients. Loaded with ample amount of cheddar and some smoky pepper, this is definitely a sheer indulgence. The best part is I’ve used a home made puff pastry. I’ve tried a few puff pastry recipes over a couple of years and brought you the perfect and easy one. I always prefer making the puff pastry when the weather is cloudy or dry. If you’re making it on a sunny day, it’s better to work under a fan or in an air conditioned room to have the butter under control.
—Ingredients—
Puff pastry
2 cups all purpose flour
1 1/4 cups cold unsalted butter
1/2 cup cold water
1 teaspoon salt
1/2 teaspoon lemon juice
Cheese Straw
1/2 cup grated cheddar cheese
2-3 tablespoons of paprika or cayenne pepper or red chilli powder
1 egg
—Process—
Puff pastry
1. Combine the flour and salt in a large bowl, pour in the lemon juice and cold butter cubes, tossing to coat. Add in the cold water spoon by spoon until it forms a thick dough.
3. Gather the dough and flatten it into a rectangle shaped slab. Wrap it in plastic wrap and refrigerate it for an hour.
4. Dust the surface with flour and roll the dough maintaining the rectangle shape. Fold in the dough in thirds, like a letter. Rotate it to 90 degrees, roll and fold again.
5. Repeat the rolling and folding for about 2 to 3 times, wrap the dough in a plastic wrap, and chill for 2 hours (chilling it over night will give the best result).
Cheese Straw
1. Preheat the oven at 200 degree Celsius.
2. Thaw the puff pastry in room temperature for 10-15 minutes. Roll out the sheet until it is 1/4 inch thick.
3. Sprinkle 1/4 cup of the grated cheese and 1 tablespoon pepper powder and fold it into half, like a book. Roll out the sheet until it is 1/8 inch thick.
4. Sprinkle the remaining cheese and pepper and fold it into half. Roll it again into 1/8 inch thick.
5. Cut into 1/2 inch wide strips and line them in a baking sheet with at least 1/2 inch space between each. Hold one end of the strip and twist the other in an opposite direction – this is completely optional.
6. Beat the egg and brush the twisted straws with the egg. Refrigerate it for 10-15 minutes.
7. Bake them for 20-25 minutes or until they are golden brown and dry to the touch. Baking time varies from oven to oven, so it’s better to eyeball periodically.
8. Transfer it to a cooling rack and let it cool for a few minutes. It is best served warm and on the same day they are made.
—Tips—
Sprinkle a tablespoon of grated cheese before they go into the oven.
You can also sprinkle your favorite herb like dried thyme or rosemary for additional flavor.
Loavesandfishez 