I watched Valerie Bertinelli make manchego cheese and fig puff pastry straws on YouTube so I said to myself …why not?
If you have read other posts of mine using puff pastry you know while I have made it from scratch before, I prefer either Pepperidge or Trader Joe’s puff pastry. Pepperidge Farms puffs up 2 or 3x more Trader Joe’s so choosing which to use depends on what you are making. This time, I used Pepperidge Farms puff pastry.
This recipe resulted in a flavorful treat with a good snap, provided you bake them long enough. They are best warm so if you have them in more than one sitting, warm them up in an oven or toaster-oven. Be sure they are warm!
Oh! I also made a batch of blueberry drop scones for freezing for quick breakfasts
Manchego Cheese and Fig Straws
• All-purpose flour, for dusting
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon fig jam
• 1 cup grated manchego cheese, plus 2 tablespoons for sprinkling
• 1 large egg
- Preheat the oven to 400 degrees F. Line two 18-by-13-inch sheet pans with parchment paper.
- Dust a work surface lightly with flour. Roll out the puff pastry into a 14-by-12-inch rectangle. With the short side facing you, cut the dough in half horizontally: Measure 7 inches up the side, mark the dough and cut in half, using the mark as a guide.
- Evenly spread the fig jam over the bottom half of the dough, leaving a little room at the edges. Sprinkle 1 cup of the cheese over the jam. Top with the other half of the dough, pressing down lightly to adhere to the cheese and jam. With a pizza cutter, cut into 1/2-inch strips (about 24 strips).
- Twist each strip four or five times, then pinch the ends together to prevent unraveling while baking. Place the twists on the prepared baking sheets.
- Mix the egg with 1 teaspoon water in a small bowl and brush onto the twists. Sprinkle with the remaining 2 tablespoons cheese.
- Bake until golden brown, 12 to 15 minutes. Let cool slightly before releasing the straws from the parchment with an offset spatula. Let cool completely.
- Serve immediately or store in an airtight container for up to 1 day.