These beautifully crisp allumettes au fromage are excellent with an aperitif, but can equally be served alongside a chicken consommé. (Illustrated.)
MAKES 24
400g quick puff pastry
Plain flour, for dusting
Eggwash (1 egg yolk mixed with 1 tsp milk), to glaze
80g Emmenthal, Gruyère or Parmigiano Reggiano, freshly grated
1 tsp sweet paprika
A small pinch of cayenne pepper
Line a baking sheet with baking parchment. Roll out the pastry on a lightly floured surface to a 28 x 12cm rectangle, about 2mm thick. Loosely roll the pastry over the rolling pin and unfurl it onto the prepared baking sheet. Refrigerate for 20 minutes.
Preheat the oven to 180°C/Gas 4.
Brush the entire surface of the pastry with eggwash and scatter the grated cheese evenly over the top. Mix the paprika and cayenne together and dust over the surface.
Using a large chef’s knife, trim the pastry edges to neaten, then cut in half to give 2 pieces, each 14 x 12cm. Cut each piece into 1cm wide strips, to create 24 straws in total.
Either leave them plain or, using a palette knife, lift each straw off the baking sheet and twist the ends 6 times in opposite directions to create spirals.
Bake in the oven for 5–6 minutes until golden. As soon as they come out of the oven, carefully transfer the straws to a wire rack and leave to cool slightly.
Arrange the cheese straws in a tall tumbler or on a board, and serve, ideally still warm.