GRUYèRE, ANCHOVY, AND OLIVE STRAWS
Crunchy and buttery, these puff pastry straws are a wonderful way to kick off a gathering and get your dinner guests hungry for the big meal. With three different ways to flavor them (gruyère, anchovy, or olive) you can either make one or buy extra puff pastry and make all three! Whichever one you pick, they all pair particularly well with a glass of crisp sparkling wine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Makes about 18
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Line 2 baking sheets with parchment. On a lightly floured surface, roll out dough to a 15-by-18-inch rectangle. Cut in half crosswise. Whisk egg yolk with 1 teaspoon water. Brush one piece of dough with egg wash (reserving remainder).
- Variations:Gruyère: Sprinkle half each of cheese and cayenne over egg-washed dough; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Sprinkle with remaining cheese and cayenne; season with salt.Anchovy: Place half of anchovies over egg-washed dough, arranging them vertically along the length in a single layer; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Top with remaining anchovies; season with more pepper.Olive: Pulse olives, capers, and thyme in a food processor to form a smooth paste (you should have a scant 1/2 cup). Spread half of tapenade over egg-washed dough. Top with second piece of dough and dust off any excess flour; brush with egg wash. Spread remaining tapenade over dough; season with pepper.
- With a floured rolling pin, roll over dough gently to compress filling slightly and ensure toppings adhere. Cut dough lengthwise into scant 1/2-inch-thick strips. Transfer to prepared sheets, spaced 1/2 inch apart. Refrigerate until firm, 10 to 15 minutes.
- Bake until straws are golden brown and crisp, 16 to 18 minutes. Let cool completely on sheets. Serve in highball glasses or other tall, narrow serving vessels.
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Ram Narayan Mehta
[email protected]I'll be making this again for sure!
Iqrar Jan
[email protected]Two thumbs up!
June Hobbs
[email protected]This recipe is a keeper!
Funny jr
[email protected]Meh.
Kutosi Samuel kituno
[email protected]I'll pass on this one.
Kulani Kulani
[email protected]Not bad, but not great either.
Laxmi Pandey
[email protected]Easy to make and very tasty.
Md Asiour
[email protected]These straws were delicious! I made them for a party and they were a big hit.
Chido Moyosviyi
[email protected]The straws were a bit too greasy for me. I think I'll try baking them instead of frying them next time.
Viktor Levano
[email protected]These straws were a little too salty for my taste. I think I'll use less anchovies next time.
Nafisa Alom
[email protected]I love the combination of salty and savory in these straws. They're also very addictive!
Rose Udeh
[email protected]These straws were easy to make and perfect for a quick appetizer. I used a store-bought puff pastry sheet to save time.
King Bhai
[email protected]I'm not a huge fan of anchovies, but these straws were surprisingly good. The Gruyère and olives balanced out the fishy flavor nicely.
Arrow Mayeza
[email protected]This recipe was a hit at my last party! The combination of Gruyère, anchovies, and olives was unique and delicious. I'll definitely be making these again.