How about giving this cheese straw recipe a try – using Woodew Smoked Cheddar alongside Italian Herbs for a devilishly ORSOM twist on this classic snack recipe.
Ingredients
- 375g ready to roll puff pastry
- 125g ORSOM Woodew Cheddar Cheese
- 4 teaspoons of dried Italian Herbs
Method
- Heat the oven to 200 degrees and line a baking tray that is approximately 30cm in diameter.
- Unroll the pastry and divide in to two sections.
- Grate the Woodew Cheese and Sprinkle your cheese and the Italian herbs on one section of your puff pastry.
- Add the remaining section of puff pastry and place on top of the other.
- Roll slightly with a rolling pin so both sheets stick together and add a further sprinkle of cheese on top.
- Cut into sections around 3cm length ways and twist each end twice to get a ‘twirl’ on your straws and place in the fridge for 15 minutes.
- Move from the fridge, and sprinkle a little more cheese on the pastry and then place on the baking tray and bake for 20-25 minutes or until golden and firm to the touch.
- Remove from the oven and place on a wire rack to cool.
- These straws taste at their best when eaten within two hours of being baked, but can be stored in an air tight container for up to two days.
