Puff Pastry Straws (Paillettes)

How to make Puff Pastry Straws (Paillettes) Recipe - These "little straws" are not dessert, but are one of the best known and best loved puff pastries.Traditionally served with clear soups, they are also an excellent cocktail pastry. Use only the best Parmesan cheese and Hungarian paprika (the word Szeged appears on the label) to complement the delicate flavor of the puff pastry.

4 SERVINGS

Ingredients:
6 ouncesPuff pastry
1 Egg
Pinch Salt
1/3 cup Parmesan cheese, grated
1 teaspoon Hungarian paprika

Method:
Preheat the oven to 400°F (205°C).

On a lightly floured surface, roll dough evenly to approximately an 8-inch (20 cm) square.

Beat the egg and salt together, then paint the surface of the dough.

Cover half the dough with an even layer of cheese, then paprika. Fold the other half of the dough over it and press to adhere the dough together. If the dough is soft or resistant, slide it onto a pan and chill briefly to firm.

Roll the dough back to an 8-inch (20 cm) square. Chill until firm.

Cut the chilled dough into 1/2 x 8-inch (1.2 x 20 cm) strips. Twist the strips, one at a time, into corkscrew shapes: Position the strips at a 45-degree angle to left edge of the surface. Hold down the left end of the strip with the left hand.With the right hand, roll the right end of the strip until the strip is parallel to the edge of the surface, forming a corkscrew shape. Place on a paper-lined 10 x 15-inch (25 x 37 cm) pan, pressing the edges to the rim of the pan to prevent the straws from unraveling during baking.

Bake in the middle level of the oven for about 10 to 12 minutes, or until they are deep golden color. Immediately remove to a cutting board and trim off ends; cut the straws into 4- to 6-inch (10 to 15 cm) lengths. Cool.