The Tri-City Herald's Food & Wine section March 9 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Spicy Parmesan-Pistachio Cheese Straws
1 1/2 cups grated Parmesan cheese
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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.
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 degrees.
Bake the cheese straws, rotating the baking sheets halfway through, until golden brown, 10 to 12 minutes.
Nutrition information per serving (values are rounded to the nearest whole number): 399 calories; 240 calories from fat (60 percent of total calories); 27 g fat (8 g saturated; 0 g trans fats); 42 mg cholesterol; 23 g carbohydrate; 16 g protein; 2 g fiber; 803 mg sodium.
Recipe from Eric Ripert’s Avec Eric.