Food: Homemade Cheese Straws

With the holiday season around the corner, I thought I would start sharing some of my classic dishes.... and I decided to start with a classic, simple and delicious recipe from the always fabulous Martha Stewart. I have been doing these parmegiano cheese straws for the last 3 years. Not only it's super easy, smells fantastic when you are cooking it... but usually is the first things guests go for and I always get a compliment... plus as they say first impressions set the stage!!! Plus you only need puff pastry, parmegiano cheese, one egg and salt!

Here is the recipe:

Homemade Cheese Straws {Makes about 3 Dozen}

Ingredients
* All-purpose flour, for work surface
* Puff Pastry
* 12 ounces Parmigiano-Reggiano cheese, grated medium-fine (about 4 cups)
* 1 large egg, lightly beaten
* Coarse salt

Directions
1. On a lightly floured surface, roll out pastry dough to a 9-by-20-inch rectangle.

2. Sprinkle 3/4 cup cheese over center of dough. Starting at the near short end, fold dough into thirds, enclosing cheese.

3. Wrap in plastic; refrigerate 1 hour. Repeat. Wrap in plastic; refrigerate at least 4 hours or you can even leave it overnight.

4. Cut dough in half; wrap half in plastic, and refrigerate. On a lightly floured surface, roll out half the dough to a 12-by-15-inch rectangle about 1/8 inch thick. (Do not press too hard on edges.)

5. Using a pastry brush, dust off excess flour; brush beaten egg over dough until well moistened. Sprinkle 1/2 cup plus 2 tablespoons cheese and a pinch of salt over lower half of dough. Fold top half over cheese-covered half. Gently press to seal. Brush top of dough with beaten egg; sprinkle with remaining 1/2 cup plus 2 tablespoons cheese and a pinch of salt.

6. Trim dough to 12 by 6 1/2 inches with a pastry wheel or knife. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes. Repeat with remaining dough, cheese, and salt.

7. Preheat oven to 375 degrees. Using a pastry wheel, cut dough into 3/8-by-12-inch strips; twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes.

8. Bake until golden and cooked through, about 18 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool. Store in airtight containers at room temperature up to 1 day.

The recipe makes it looks more complicating that it actually is. I promise once you start is super easy. What I do is get a couple extra puff pastry and keep them on the freezer and just transfer it to the fridge the night before and you are ready to go..!

{Image and recipe from Martha Stewart}