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Inspired by the Italian pasta dish Cacio e Pepe, we flavored these cheese straws with freshly grated Parmigiano Reggiano cheese and freshly ground Spicewalla Black Peppercorns. Simple and elegant, these crispy, flaky, savory snacks will have you in your feelings. Go ahead and get fancy, you earned it.
cacio e pepe cheese straws
Time: 40 minutes
Yield: about 12 cheese straws
Yield: about 12 cheese straws
ingredients
1 sheet of store-bought frozen puff pastry
1 1/2 cups freshly grated Parmigiano Reggiano, divided
1 tbs unsalted butter, brush
2 tsp Spicewalla Black Peppercorns, freshly ground, divided
1 egg, for egg wash
preparation
- Preheat oven to 400*F
- Thaw the puff pastry according to the directions on the box
- Gently unroll thawed puff pastry sheet and brush with melted butter
- Sprinkle with 1 cup of the grated Parmigiano Reggiano then with 1 tsp of the freshly ground black pepper
- Use your hands to press the cheese and pepper down into the dough
- Fold the puff pastry in half and use a rolling pin to roll into a larger square that is 1/8 inch in thickness
- Use a knife or pizza roller to cut the dough into long strips that are about 1 inch wide
- Twist each side of the strip to create an even spiral and place on a sheet pan lined with garment paper or a silpat. Press each end of the strip down into the paper to make sure it does not unravel. Repeat with remaining straps and place them a couple inches apart on the tray.
- Chill in the freezer for 10 minutes
- Mix the egg with a couple tablespoons of water and whisk together.
- Brush each strip with egg wash, then sprinkle with remaining 1/2 cup of cheese and remaining 1 tsp black pepper.
- Bake for 10-15 minutes until puffed and golden brown.
- Enjoy!