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Ingredients
- 1 1/2 cups grated Parmesan cheese
- 1/2 cup chopped toasted pistachios
- 1 tablespoon ground black pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon coarse sea salt
- 17.3-ounce package frozen puff pastry, thawed (each package contains 2 sheets)
- 1 large egg, lightly beaten
- In a medium bowl, combine the Parmesan, pistachios, black pepper, cayenne pepper and salt.
Preparation
Step 1
Line 2 baking sheets with parchment paper.
On a lightly floured work surface, roll out each sheet of puff pastry dough until 1/8-inch thick. Brush the dough with some of the egg and sprinkle evenly with the Parmesan-pistachio mixture. Cut the dough into 1/8-inch-wide strips and transfer the strips to the prepared baking sheets, spacing 1 inch apart.
Working with 1 strip at a time, twist each strip to form a spiral. Freeze or refrigerate the strips until they are very cold. Meanwhile, heat the oven to 450 F.
Bake the cheese straws, rotating the baking sheets halfway through, until golden brown, 10 to 12 minutes