Parmesan Puff Pastry Straws

Servings: 14

Notes: Flavors to add: poppy seeds, parsley, red pepper flakes.
This is an all day event - (maybe two days) - but the outcome is INCREDIBLE!!
This recipe is from Martha Stewart's Hor D'oeuvres Cookbook which is fantastic.

Ingredients:

3 1/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
4 sticks unsalted butter, chilled
1 cup water
4 tablespoons unsalted butter, melted
5 ounces parmesan cheese, grated
2 teaspoons kosher salt
1 large egg, beaten

Instructions:

1. Combine the flour and the salt in a large chilled stainless-steel bowl.  Slice the butter into paper-thin pieces.  Using a pastry blender, or working with your fingertips, cut the butter into the flour until the butter is the size of peas, about 1/2 inch in diameter.  (do no use food processor).

2. Using a fork, stir in the water gradually, pressing the dough together with your hands as it becomes damp.  Turn the dough out onto a well-floured board and roll it into a rough rectangle with a short side facing you.  The dough will be very crumbly.  Fold the dough into thirds and turn it a quarter turn to the right.  Roll the folded dough into a  large rectangle, 9x16 inches, and fold into thirds again.  This completes the first double turn.  Brush away any excess flour.  Wrap the dough in plastic wrap and chill for 30 minutes

3. Repeat rolling and folding 2 more times, chilling for 30 minutes after each double turn.  With each turn the dough will become smoother and easier to handle.  Roll out and bake as instructed in the recipe.  The dough can be stored, wrapped well in plastic wrap, in the refrigerator for up to 2 days, or frozen for up to 3 months.  To thaw, place in the refrigerator for 24 hours.

4. Preheat oven to 425 degrees, with the rack in the center.  Place the chilled puff pastry on a lightly floured surface.  Roll out the dough until it is about 1/8 inch thick.  making a 26x26 inch piece.  Use a sharp knife to trim the edges of the dough; this will help make the straws uniform as they cook.  Brush dough lightly with melted butter.  Sprinkle dough with 3/4 cup of the parmesan and 1 tsp salt.

5. Next, with short side of the dough facing you.  Fold the dough in half, bringing the top edge down toward yo8u.  Brush the surface of the dough with the egg.  Sprinkle with the remaining 1 tsp salt and 1/2 cup parmesan.  Using a very sharp knife, cut the dough vertically into 1/2 inch wide strips.