Cheese Straws

The ultimate cheese nibble for accompanying drinks or dips. Quick to make and will keep in an air tight container for a few days or can be frozen.

Makes 24

Ingredients:

• 1 x 375g pack ready rolled puff pastry, thawed
• 1 egg, beaten

For the Tapenade:

• 2 tbsp tapenade
• 1 tbsp grated Parmesan cheese
• Poppy seeds

For the cheese and rosemary:

• 1 tbsp fresh rosemary, chopped
• 1 tbsp grated Cheddar cheese
• 1 tbsp grated Parmesan cheese
• Sesame seeds

Method

Unroll the puff pastry and cut it in two, down the long side.  Brush each piece with beaten egg.

On one half of the pastry spread with the tapenade and sprinkle with the Parmesan cheese.  Fold in half and with a rolling pin roll lightly over.  Cut into 12 strips, twist each one and place on a piece of Bake-O-Glide placed on the cold plain shelf.  Brush with the beaten egg and sprinkle with poppy seeds.  Cook whilst you make the cheese and rosemary ones.

2, 3, 4 and 5 oven AGA:  Slide the cold plain shelf onto the second or third runners down in the Roasting Oven and cook for 8-10 minutes, turn the plain shelf and return to the oven for 2 minutes.  The cheese straws should be golden brown.

Take the other half of the pastry and sprinkle over the chopped rosemary then the two cheeses.  Fold in half and roll lightly with a rolling pin.  Cut into 12 strips, twist and place on Bake-O-Glide on the cold plain shelf.  Brush with beaten egg and sprinkle with the sesame seeds. Cook as above.

By Dawn Roads