A lifetime ago in a strange land called Vermont I ran a bakery called “Baker’s Dozen”. I was young, inexperienced, and hell bent on failure. Ah youth.
I would start each and every day flattening out 9 pound pillows of croissant and danish dough on the reversable sheeter. My hands still remember what a 3 ounce croissant feels like. After the morning pastries were in the oven I’d move onto the puff pastry items–fruit tarts, Napoleons, and the all time favorite cheese straws.
For one of our underground dinner parties I made the cheese straws for the first time in more than twenty years. They were still a hit. For the housewarming party I made them again. In the morning after the party only three broken straws remained.
I like to use Pepperidge Farms puff pastry because my mother always used their products. Making your own puff pastry for the straws is definitely not necessary.
- 1 sheet Pepperidge Farms puff pastry thawed (do not unfold until ready to make)
- 1/2 lbs Cabot Vermont cheddar cheese grated (yes I’m waxing sentimental) or a pint container of grated Parmesan cheese.
- On a floured surface unfold the puff pastry.
- Starting with the middle third of the pastry spread half the cheese in a even layer.
- Fold the third section of the pastry closest to you over the cheese.
- Place the remaining cheese on top of the dough.
- Fold final piece of puff pastry over that.
- Roll the cheese pastry into a rectangle that is about a 1/4 inch thick.
- With a pizza wheel slice half inch strips.
- Twist each strip to resemble a cheesy helix. Place on a greased baking sheet.
- Bake in 400 degree oven for 12-15 minutes.
- Remove from pan as soon as they are done.