Every party is better with these crispy, flaky nibbles in the mix.
These buttery nibbles lean on smoked cheddar and smoked paprika for a one-two punch of flavor.
The surprising ingredient in the mix, however, is a touch of light brown sugar.
Photo:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Serve with sparkling wine likeproseccofor maximum delight.
For a kick, try a pinch of cayenne pepper.
Stir together smoked paprika, garlic powder, salt, and sugar in a small bowl until combined.
Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Roll out the puff pastry:
Unfold puff pastry sheet on a floured work surface.
Sprinkle about half of smoked paprika mixture over surface of pastry.
Add the cheese:
Sprinkle 1 cup cheese over half of rectangle lengthwise.
Carefully fold rectangle in half lengthwise over cheese.
Press edges together to seal.
Using a pizza cutter or sharp knife, cut pastry into 16 (1-inch-wide) strips.
Chill the cheese straws:
Transfer strips to prepared baking sheets.
Twist ends in opposite directions to form spiraled sticks.
Press ends of strips into parchment paper, if needed, to help them hold their shape.
Refrigerate for at least 30 minutes and up to 24 hours.
(Cover with plastic wrap if refrigerating for more than 1 hour.)
Brush with egg wash and sprinkle with more cheese:
Preheat oven to 375F.
Brush straws with egg and sprinkle with remaining smoked paprika mixture.
Sprinkle with remaining 1/2 cup cheese.
Let cool for 10 minutes before serving.
If there are leftovers (unlikely), store them in an airtight container for up to two days.
Rewarm the cheese straws in a low oven for a few minutes to re-crisp them before serving.
