Puff Pastry Straws Three Ways

These decadent puff pastry straws are the perfect accompaniment to celebratory drinks or a casual Saturday afternoon charcuterie board (or both). Choose from cheddar and mustard, feta and mint, or arribiata and basil fillings, or go crazy and make them all – we assure you they’ll be gobbled up by peckish family and friends! These straws are also great placed into an airtight jar to be given as gifts.

Serves: 30
Prep/Cook Time: 35 minutes + chilling time
Skill Level: Easy

Ingredients

1 (375g packet) Carême All Butter Puff Pastry, defrosted
1 egg yolk
1 tablespoon milk
Sea salt and freshly ground black pepper.
To make cheddar, English mustard & chives
85g extra strong cheddar, finely grated
2 teaspoons dry English mustard
3 tablespoons (¼ cup) finely chopped chives.
To make Zaatar, feta & mint
100g smooth feta
1 tablespoon olive oil
2 tablespoons Zaatar
1 tablespoon dried mint.
To make Arrabiata, parmesan & basil
⅓ cup Arrabiata stir through sauce
½ cup finely grated parmesan
2 teaspoons dried basil.

Method

Preheat oven to 200°C (180°C fan-forced). Lightly grease and line two baking trays with baking paper.
In a small bowl, mix your chosen filling until well combined.
Carefully spread the filling mixture over half the pastry sheet, then fold the other half of the pastry over the cheese mixture, pressing down gently to encase the filling.

To complete the straws

Cut across the short side of the pastry in 1cm thick strips, then, holding each end, twist each strip from the bottom towards the top to create a tight spiral. Place the pastry spirals onto the prepared baking trays, 3cm apart.
In a small bowl, beat the egg yolk and milk together until well combined. Brush each pastry spiral with the egg wash. Place in the fridge to chill for 30 minutes.
Bake in the oven for 15 minutes, or until the pastry is puffed and golden.
Once cooked, remove the spirals from the oven and place on a wire rack to cool.
Store in an airtight container until needed and consume within 3 days.