Parmesan Poppy Seed Straws

June 28th, 2007  | Category: Pastry

Parmesan Poppy Seed Straws

Crispy strips of salty Parmesan, buttery dough and playful poppy seeds.

I must warn you. These are highly addictive. Once you start eating, there is no going back.

Parmesan Poppy Seed Straws 2

One downside is that they must be eaten right out of the oven. Not a minute later. So you have to plan ahead and bake accordingly. Good news is they can be frozen for up to 2 weeks.

Parmesan Poppy Seed Straws 3

Here are some step-by-step photos on how to prepare them:

Parmesan Poppy Seed Straws 4

Parmesan Poppy Seed Straws 5

Parmesan Poppy Seed Straws 6

PARMESAN AND POPPY SEED STRAWS RECIPE

Ingredients

Recipe adapted from “Martha Stewart’s Baking Handbook”

Yields 10 strips

  • 2 sheets of frozen puff pastry, 4 * 8 inches
  • 1 egg, lightly beaten
  • 3 tbsp poppy seeds
  • 3 tbsp Parmesan cheese

Method

  1. Thaw puff pastry sheets in the refrigerator overnight. Place them on a tray lined with a parchment paper.
  2. Brush the top with the lightly beaten egg and sprinkle with poppy seeds. Put another parchment paper on top and gently press on the dough. Do not stretch the dough, press just enough for the seeds to stick on to the dough. Place the tray in the freezer for 10 minutes.
  3. Invert the dough onto the parchment paper, brush with the beaten egg and sprinkle Parmesan cheese on top. At this point, you can also include any seasoning you like. Put the parchment paper on top and gently press. Place the tray in the freezer for another 10 minutes.
  4. With a large knife, cut 1 inch thick strips. Twist each strip as seen in the photo above and press the ends onto the sheet to hold their shape. At this point, you can refrigerate the strips overnight if you are not planning to eat them right away.
  5. If you are going to eat them right away, preheat your oven to 375 F.
  6. Line two baking trays with parchment paper, place 5 strips on each leaving an inch in between strips. Place the trays in the freezer for another 10 minutes.
  7. Bake, rotating sheets halfway through, until the strips turn into a light golden color, about 18-20 minutes.
  8. These are best eaten the day they are made. They can be kept in an airtight container at room temperature for up to 2 days.
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Comments

  1. 1 - Hilda on June 28th, 2007

    Fantastic. I had never even thought of this and I just started making my own puff pastry dough, so I’ll definitely have to try it at my next dinner party. Thanks.

  2. 2 - Pam on June 28th, 2007

    I LOVE that picture of the different twisting steps… And the idea of putting different flavors/textures on the two sides is fantastic.

  3. 3 - Luke on June 29th, 2007

    These look great. I tried making a similar recipe before that just have cheese. Poppy seeds look like it would make it even better.

  4. 4 - Graeme on June 29th, 2007

    So simple and stylish. I love the twist progression pic, very cool.

  5. 5 - Maninas on July 2nd, 2007

    Hi, I’ve just found your blog, and I love it! You’ve got lovely photos and interesting recipes! Also, I really like your header picture!

  6. 6 - eni on July 2nd, 2007

    oh harika görünüyorlar!

  7. 7 - Sugar Savvy - » Emily’s Dark Chocolate Peanut Butter Cream Sandwich Cookies on February 7th, 2008

    [...] to the Oreo; if an Oreo or a Nutter Butter is a bag of Cheetos, Emily’s PB Sandwich Cookies are parmesan poppyseed straws. Or something like that. No disregard to the Oreo or the Nutter Butter, of [...]

  8. 8 - Well Fed Network - » Emily’s Dark Chocolate Peanut Butter Cream Sandwich Cookies on February 8th, 2008

    [...] to the Oreo; if an Oreo or a Nutter Butter is a bag of Cheetos, Emily’s PB Sandwich Cookies are parmesan poppyseed straws. Or something like that. No disregard to the Oreo or the Nutter Butter, of [...]

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