Cheddar and Caraway Cheese Straws
June 13, 2016
Caraway seeds have a warm, sweet and slightly peppery aroma, and have a distinctive earthy anise flavor. They pair perfectly with a strong white cheddar in these unique Cheddar and Caraway Cheese Straws. A great addition to any party!
- Prep: 35 mins
- Cook: 20 mins
- Yields: Makes 10 - 12
Directions
1Unroll the chilled ready rolled pastry onto a work surface lightly dusted with flour. If necessary trim the edges so it is a neat rectangle of around 8 x 12 inches. Brush the top with beaten egg and sprinkle over half the cheese. Press lightly so it sticks to the pastry.
2Carefully turn over the pastry, brush off any excess flour, and repeat with egg and the rest of the cheese, pressing lightly.
3Now cut into strips about 1¼ inches wide across the width of the pastry. Pick up a strip in each hand and holding one end down on the work surface, twist the other end to make a tight, hollow spiral tube. Lay it on a greaseproof lined baking tray, and repeat with the rest, leaving them at least 1¼ inches apart. I needed to use two baking trays.
4Sprinkle with the caraway (or fennel) seeds, and rest in the fridge for 30 minutes.
5Preheat the oven to 350˚F. Bake for 20-25 minutes. Don’t open the oven for the first 15 minutes. When ready they should be a rich golden brown.
6Serve warm with chilled white wine.
Recipe from Ottolenghi: the cookbook by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2008.
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