Shortcrust Cheese Straws

Cooking Instructions

Make a shortcrust pastry from the flour, butter, egg, salt, and water, as described in steps 1 - 3 of the picture sequence on page 213 [see below]. Wrap in plastic wrap, refrigerate for at least 1 hour, then preheat the oven to 400F and proceed as described below:

Roll out the pastry to a 6 x 24-inch rectangle of even thickness, brush one half generously with egg white, and sprinkle with the Bergkäse. Now brush the other half with egg white.

Fold the plain half over the cheese-strewn half, brush the top with egg white, and sprinkle with the Parmesan. Using a pastry wheel, cut clean edges all around and halve the sheet of pastry lengthwise.

Using the pastry wheel and a ruler, cut cheese straws measuring 1/2 x 3 inches. Place the straws on a baking sheet and bake for 10 - 12 minutes, until golden brown.

Wine Pairing(s)

Pedroncelli Pinot Noir

Milbrandt Chardonnay 'Sundance'

Guenoc Chardonnay

Nickel & Nickel 'Bonfire' Zinfandel

Russian Hill Pinot Noir

Sterling Reserve Chardonnay

Fish Eye Chardonnay

Gainey 'Limited Selection' Chardonnay

Opolo 'Late Harvest' Zinfandel

Barefoot Zinfandel