Good Lifestyle

Extract ofBreak by Uri Scheft (Artisan Books). Copyright © 2016. Photographs of con Oulos.

These cheese straws are the ultimate snack. I'm not the first baker forever pressing grated cheese in puff pastry and twist, butI like to think that my cheese straws are the best. It's because I use it a lot of cheese. A lot.

I am a great lover that cheese must be the Dane in me. When I went back to Israel from Denmark as a young man, who was at a time before you can get a good cheese in Israel, whenever someone came from Denmark to the visit, I would say, "Bring coffee, bring Licorice, bring cheese, and certainly do not forget smoked fish! »

For you cooking do not want to use strong, fat, well aged cheeses. Because they are more mature, they have less moisture, which means they do not base well in the oven.A young Gouda works well for this recipe. He has the good balance of Swep Sweet and he melts admirably.

To load these sticks with cheese, press both sides of puff pastry paste in grated cheese ifThere is not only cheese outside the torsion, but trapped inside too. As the puff pastry bakes, cheese pieces outside the stick become golden and crisp, while rich and fluffy interior stays. In bakeries, we sell hundreds a day, cooking a little every hour or two they are hot and fresh when people eat them. It is then cheese sticks are at their best in a few hours of cooking (not they will last longer than that). For mini aperitifs or horslette cheese straws, slice the straws uncooked transversely in thirds after the twisted.

Give 20 cheese straws

Ingredients

1 large egg
1 tablespoon of water
pinch of salt kosher
All use flour to ride
1 book (450 grams) of puff pastry supplied (thawed so frozen)
12 ounces (340 grams) of Young Gouda Cheese (grated)

How to do it

1. Line a circled sheet mold with parchment paper. In a small bowl, whip the egg, water and salt to make an egg washing, and put it aside.
2. Lightly flush a work surface and put the puff pastry on top. Roll to form a rectangle of 15 per 10 inches with a long edge facing you, Flouring down and the top of the dough as needed so that it does not stick (do not overflour the dough or it harden you simply want a Light layer so that it does not stick to the work surface).
3. Use a pastry brush to slightly coat the surface of the rectangle with the egg washing, then sprinkle half of the cheese evenly over the entire surface. Lightly press the cheese with a pastry roll to crush the cheese in the dough (try to do it without rolling more or flatten the dough you just want to get cheese to stick).
4. Use the pastry roller to lift and return the dough over. Egg washing the second side, cover it with the rest of the cheese, and press it. Use a pizza wheel, kitchen knife, or bench knife to divide the dough in two directions of length so you have two 5-in-15-inch bands. Then cut each strip into lamellae at the scale of 1 ½ inch (you will end with 20 bands).
5. Keep the ends of a band and rotate it as the thread of a screw. Place the twisted tape on the prepared sheet tray, and repeat with the rest of the dough. Cover with plastic wrap and refrigerate for at least 20 minutes or until night.
6. Preheat the oven to 375 ° F.
7. Cook the cheese towers, rotate the middle of sheet tray through, until they are golden brown and cheese is melted, 12 to 15 minutes in total. Remove from the oven and let them cool on the plate before serving.
8. To note: Freeze a game or all cheese towers uncooked on a sheet of the pan. Once they are frozen, transfer them to a bag of refueling freezing and freeze up to 1 month. When you want to serve them, they can go directly from the oven freezer to bake (they may need a few extra minutes to brown). You can also cut them into a third cross to make mini tricks ones.

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