So, for the record, let’s make this official. These really
tasted great, and that’s without any embellishments whatsoever. There are so
many things that will work with this technique, including, but not limited to
garlic butter, fresh herbs, crushed nuts, and/or literally any dried spice. As
far as approved uses, it’d be easier to list things this wouldn’t work with.
Any soup, stew, or bowl of chili would look substantially
better with some of these alongside. A few cheese straws will make that sleepy
bowl of leftover pasta suddenly seems special again, and substituting them for
toast at breakfast is a proven crowd-pleaser. Dipping toasted bread into a
runny egg yolk is nice, but dipping with a warm, crispy cheese straw? That goes way beyond nice.
As long as you use some nice, grate-able pungent cheeses,
and cook them long enough to get crisp, there’s no way these won’t be great. I
hope you give them a try soon, and report back with all your brilliant
adaptations. Enjoy!
Ingredients:
frozen puff pastry
frozen puff pastry
about 2 tsp olive oil , or as needed
about 1/2 cup total finely grated aged cheddar and
Parmigiano-Reggiano, or more as needed
salt, pepper, and cayenne to taste
18 comments:
Thanks for sharing another great recipe with us.
You are the best Chef John!
Don't stop making this great videos.
Why don't you do video-interview so can learn more about You.
I love your recipes Chef John!
Please do not stop making them.
Why don't you do a video-interview for your core-fans?
We would like to know more about you.
Regards from Croatia/Europe.
You must come here to taste great Mediterranean food.
Because I am an international man of mystery. ;)
can't wait to make these tomorrow to go with chicken gnocchi soup! They look great!
I've made these from a from scratch puff pastry, but this is way easier! Thanks for the video.
i was wondering what brand of puff pastry you used?
Beyond words!!! I just turned them over and couldn't resist and had one. Unbelievable! the house smells like the best bakery in the world!!!
this could be made a day ahead, right?
Yes, but much better freshly baked!
Hi,
I must say, I love your recipes- even if they are extremely difficult to make in Japan. I made these cheese straws today, and I couldn't buy sharp cheddar because of the $5 per little block at my local grocery- I did buy Parmegino Regianno, however, in little sampler chips. I am a college student, so I have to be careful on price. I replaced the cheddar with thin shredded mozerella, and although it's not the same, I can smell it in the oven right now, and it smells amazing!
I also replaced the puff pastry dough with pie crust dough, since they didn't have that at the grocery as well.
Think you can make a video on some healthy meals that require simple ingredients and are not too expensive?
Love you Chef John!
It's always fun to watch you and try out your recipes.
For morning try cinnamon and sugar or powder sugar after cooked
Do you know how long these stay crisp for? I want to make them as an appetizer for an event.
Sorry not sure, I've always eaten right away.
Hi can I use a Dec friend kind of chess and if yes what can I use ty
I did find fresh puff pastry at Walmart in Colorado Springs. Nice blog, trying the cheese straws now................looks yummy!
I loved your recipe but talking about real straws;
Ecolo is providing the sugarcane straw (さとうきびストロー) that can be beneficial for the environment because it does not spread the pollution.
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