Homemade Cheese Straws

HOMEMADE CHEESE STRAWS
MAKES ABOUT 3 DOZEN

All-purpose flour, for work surface 
Puff Pastry, made through the fourth turn
12 ounces Parmigiano-Reggiano cheese, grated medium-fine (about 4 cups) 
1 large egg, lightly beaten 
Coarse salt 

1.   On a lightly floured surface, roll out pastry dough to a 9-by-20-inch rectangle. Sprinkle 3/4 cup cheese over center of dough. Starting at the near short end, fold dough into thirds, enclosing cheese. Wrap in plastic; refrigerate 1 hour. Repeat. Wrap in plastic; refrigerate at least 4 hours or overnight. 

2.   Cut dough in half; wrap half in plastic, and refrigerate. On a lightly floured surface, roll out half the dough to a 12- by-15-inch rectangle about 1/8 inch thick. (Do not press too hard on edges.) 

3.   Using a pastry brush, dust off excess flour; brush beaten egg over dough until well moistened. Sprinkle 1/2 cup plus 2 tablespoons cheese and a pinch of salt over lower half of dough. Fold top half over cheese-covered half. Gently press to seal. Brush top of dough with beaten egg; sprinkle with remaining 1/2 cup plus 2 tablespoons cheese and a pinch of salt. 

4.   Trim dough to 12 by 6 1/2 inches with a pastry wheel or knife. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes. Repeat with remaining dough, cheese, and salt. 

5.   Preheat oven to 375°. Using a pastry wheel, cut dough into 3/8-by-12-inch strips; twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes. 

6.   Bake until golden and cooked through, about 18 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool. Store in airtight containers at room temperature up to 1 day. 
 
PUFF PASTRY
MAKES ENOUGH FOR 42 CHEESE STRAWS

FOR THE DOUGH PACKAGE:
3 all-purpose flour, plus more for work surface 
3/4 cup cake flour (not self-rising) 
1 1/2 teaspoons coarse salt 
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces 
1 3/4 cups cold water 

FOR THE BUTTER PACKAGE:
1 tablespoon all-purpose flour 
1 3/4 cups (3 1/2 sticks) cold unsalted butter 

1.   Make the dough package: Whisk together flours and salt in a large bowl. Using your fingers, incorporate butter until mixture resembles coarse meal. 

2.   Form a well in center; pour in cold water. Using your hands, gradually draw flour mixture over water, covering and gathering until mixture begins to come together. In bowl, knead until dough just comes together, about 15 seconds. Pat into a rough ball; turn out onto plastic wrap. Wrap tightly; refrigerate 1 hour. 

3.   Make the butter package: Sprinkle 1 1/2 teaspoons flour on a piece of parchment paper. Place sticks of butter on top; sprinkle with remaining 11/2 teaspoons flour. Top with parchment. Using a rolling pin, pound butter to soften and flatten to about 1/2 inch thick. Remove top parchment; fold butter package in half onto itself. Replace top parchment; pound until butter is 1/2 inch thick. Repeat 2 or 3 times, or until butter becomes quite pliable. Using your hands, shape into a 6-inch square. Wrap well in plastic; refrigerate until cold, up to 10 minutes. 

4.   Roll dough: Place dough package on a lightly floured work surface. Gently roll dough into a 9-inch round. Place butter package in center of dough round. Using a paring knife or bench scraper, lightly score dough to outline the butter square; remove butter, and set aside. Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in center of dough. Place butter package on center square. Fold flaps of dough over butter to enclose. Press to seal. 

5.   Using the rolling pin, press down on dough at regular intervals over entire surface until it is about 1 inch thick. Gently roll out into a rectangle, about 9 by 20 inches, with one of the short sides closest to you. Keep corners even by squaring them with the side of the rolling pin or your hands. Brush off any excess flour. Starting at the near end, fold the rectangle in thirds as you would a business letter; this completes the first single turn. Wrap in plastic; refrigerate 1 hour. 

6.   Repeat step 5, giving it 5 more single turns. (Always start with the flap opening on the right.) Refrigerate 1 hour between each turn. After the sixth and final turn, wrap in plastic; refrigerate at least 4 hours or overnight before using. 

Note: If at any point the dough becomes too soft or elastic, return it to the refrigerator for at least thirty minutes.