Cheese Straws With Pimentón

Time: About 30 minutes


1 1/4 cups finely grated Parmigiano-Reggiano

2 sheets puff pastry (preferably all butter), defrosted but not unfolded

1/2 teaspoon pimenton (Spanish smoked paprika, hot or sweet).



1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Sprinkle about 1/4 cup cheese on a clean work surface. Place pastry on top and sprinkle with another 1/4 cup cheese. Use a rolling pin to roll into a rectangle about

1/8-inch thick, dusting with more cheese if necessary.

2. Using tip of a sharp knife, cut pastry into 1/2-inch-wide strips. Lift up one end, twist a few times, and transfer to prepared pan. Repeat with remaining pastry and cheese. Dust twists with pimentón.

3. Bake until puffed and golden, about 10 minutes. Let cool to room temperature before peeling off paper. Store between layers of parchment paper in an airtight container up to 2 days.

Yield: About 36.

Adapted from Canal House Cooking, vol. 2, by Melissa Hamilton and Christopher Hirsheimer