Cheddar Puff Pastry Straws: Crispy Savory Appetizer Recipe

• 1 package frozen puff pastry, defrosted*
• 1/2 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 1/8 teaspoon ground nutmeg
• A few good grinds black pepper
• 3 ounces extra-sharp cheddar, shredded
• 2 tablespoons heavy cream OR 1 egg beaten with 1 teaspoon water

Instructions

1. Preheat the oven to 400°F (200°C) and place two racks near the center.
2. On a piece of parchment, roll out the puff pastry sheet. If using one 14-ounce sheet, roll it into a 16-inch square. If using two 8½-ounce sheets, roll each into a 12 × 14-inch rectangle.
3. In a small bowl, combine the salt, cayenne, nutmeg and black pepper. Sprinkle the spice mixture evenly over the pastry, then scatter the shredded cheddar on top. Aim for an even distribution but don’t worry if it’s irregular—variation adds interest to each bite. Press lightly so the toppings adhere.
4. Fold each sheet in half (if using the two rectangles, fold along the long side to make 12 × 7-inch rectangles), then roll again until the short side measures 12 inches. Cut each sheet into strips about 1 inch wide by 12 inches long.
5. Line two baking sheets with parchment. Twist each strip by holding the two ends and turning them in opposite directions several times. Place twists on the sheets with space between them. Brush the twists with heavy cream or the egg wash.
6. Bake for about 15 minutes, until the twists are puffed and light golden brown. Rotate the pans and switch their positions halfway through baking. Alternatively, bake one sheet at a time in the center of the oven. Cool slightly or completely before serving. They’re best the day they’re made.

* I often use Dufour puff pastry for its excellent flavor and texture. A typical box contains one 14-ounce sheet; other brands may include two sheets totaling a different weight—both work fine for this recipe.