| Cheese Straws Eastman Inn North Conway, NH This is part of a virtual inn-to-inn cookie tour...enjoy! Scroll down to click to the next inn & recipe Click here to get a free weekly "taste" of New England! Bring the heart of New England into your home with affordable, high-quality New England prints. Visit our Art Gallery today! |
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Cheese Straws
Eastman Inn ~ North Conway, NH
A delightful change of pace from sweet cookies...
4 ounces extra-sharp cheddar cheese,
shredded (about 1 1/2 cups)
1/2 teaspoon ground cuman
1/4 teaspoon cayenne, or to taste
1 sheet frozen puff pastry, thawed
egg wash (1 egg with 1 tsp. water)
1 tablespoon cumin seed
coarse sea salt to taste
In a small bowl toss together cheese,
ground cumin and cayenne. On a lightly
floured surface roll out pastry into a
14x12 inch rectangle and brush with some
egg wash. Cut pastry in half crosswise,
forming two 12x7 inch rectangles.
Sprinkle cheese over 1 rectangle and top
with other rectangle, egg wash side down,
pressing it firmly to force out any air
pockets.
Roll pastry out slightly to make layers
adhere (rectangle should be about 12 1/2
x 7 1/2 inches). Brush pastry with some
remaining egg wash; sprinkle evenly with
cumin seed and sea salt.
With a pastry wheel cut pastry into strips
about 7 1/2 inches long, 1/2 inch wide.
Twist strips and arrange on baking sheets,
pressing ends onto sheet to keep strips
twisted. Preheat oven to 425 degrees F.
Grease 2 baking sheets. Arrange half of
cheese straws about 1-inch apart on a
baking sheet and bake in middle of oven
10-12 minutes, or until pale golden.
Repeat with other sheet. Serve warm or at
room temperature. Makes 24 cheese
straws.
Eastman Inn ~ North Conway, NH
A delightful change of pace from sweet cookies...
4 ounces extra-sharp cheddar cheese,
shredded (about 1 1/2 cups)
1/2 teaspoon ground cuman
1/4 teaspoon cayenne, or to taste
1 sheet frozen puff pastry, thawed
egg wash (1 egg with 1 tsp. water)
1 tablespoon cumin seed
coarse sea salt to taste
In a small bowl toss together cheese,
ground cumin and cayenne. On a lightly
floured surface roll out pastry into a
14x12 inch rectangle and brush with some
egg wash. Cut pastry in half crosswise,
forming two 12x7 inch rectangles.
Sprinkle cheese over 1 rectangle and top
with other rectangle, egg wash side down,
pressing it firmly to force out any air
pockets.
Roll pastry out slightly to make layers
adhere (rectangle should be about 12 1/2
x 7 1/2 inches). Brush pastry with some
remaining egg wash; sprinkle evenly with
cumin seed and sea salt.
With a pastry wheel cut pastry into strips
about 7 1/2 inches long, 1/2 inch wide.
Twist strips and arrange on baking sheets,
pressing ends onto sheet to keep strips
twisted. Preheat oven to 425 degrees F.
Grease 2 baking sheets. Arrange half of
cheese straws about 1-inch apart on a
baking sheet and bake in middle of oven
10-12 minutes, or until pale golden.
Repeat with other sheet. Serve warm or at
room temperature. Makes 24 cheese
straws.
| This recipe part of a virtual "cookie tour" of 17 inns in the Mt. Washington Valley of New Hampshire...a real annual cookie and gingerbread tour that takes place the first weekend of every December. Click here to travel to the next inn with more recipes & photos... |
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