Brush the cheese straws with honey as soon as they come out of the oven to give them added shine
|Prep time||15 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 200°C, gas mark 6. Line a baking sheet with baking paper.
Finely grate the leftover cheese. Roll out the puff pastry on a clean, lightly floured surface into a rectangle.
In a small bowl, combine the Dijon mustard, wholegrain mustard, honey, thyme and sage. Spread the mixture evenly over the half the surface of the puff pastry and sprinkle with the grated cheese. Fold over and lightly press down to seal together.
Using a sharp knife or a pizza cutter, cut the folded pastry into thin strips, approx. 2cm wide. Take each strip of pastry and gently twist it a few times, then place it on the lined baking sheet. Repeat this process with all the strips, arranging them on the baking sheet making sure there is some space between each one.
Lightly beat the egg then brush it over the twisted pastry strips.
Bake the strips for approx. 15-20 minutes, or until they are puffed up and golden brown. Remove the cheese straws from the oven and allow to cool on a wire rack.
Store the cheese straws in an airtight container for up to 2 days if not serving immediately.