This popular recipe is another reason to keep a package of puff pastry in your freezer and a block of Parmigiano on hand.
Makes about 24 12-inch straws.
1 package frozen puff pastry, defrosted
1 cup grated Parmigiano-Reggiano
1 egg
1 tablespoon water
Freshly ground pepper
Tip: Either Pepperidge Farms -- which is easy to find at the supermarket -- or the more expensive but flavorful Dufour are both good choices for frozen puff pastry.
Tip: Try to plan ahead and transfer a sheet of the frozen puff pastry from your freezer to your refrigerator the night before you plan to make these and the dough will have defrosted perfectly.
- Preheat the oven to 375º F.
- Break the egg into a small bowl, add the tablespoon of water, and use a fork to combine well.
- Dust a clean work surface with 1/4 cup grated cheese.
- Unfold the defrosted sheet of puff pastry on top of the cheese, and with a pastry brush, brush the surface with the egg/water combination. Sprinkle 1/4 cup of grated cheese on the top and add a few grinds of fresh pepper to taste. Using a rolling pin, gently roll the dough out, pressing the cheese into the dough, until it is a rectangle of about 10 by 12 inches and about 1/8-inch thick.
- Dust with more cheese as needed.
- Cut the pastry into long strips, 1/2-inch wide, and give each strip a twist, laying them on a baking sheet that you've lined with parchment paper or else a Silipat pad.
- Bake until golden, about 10 to 15 minutes. Be careful to not overbake or burn them.
- Cool slightly and then remove from the pan.
If you're not going to serve these soon after baking, store in an airtight container so that they don't get soft.
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