| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 24 cheese straws |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 39 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 49 mg |
Reviews
Made these as a try out for an upcoming progressive dinner event. These will be a perfect starter item.
I just made these and they are delicious! I used Divina Chili Fig Jam and a mix of Parmesan and mozzarella because that’s what I had on hand. Instead of Parmesan on the egg wash I sprinkled salt flakes and coarse ground pepper. The salty/sweet/spicy did the trick. I hand cut and only got 15 so I’ll try the pizza cutter and measure a little better next time. Going to try other cheeses as well.
This is one of the best things I have ever eaten. They are sssoooo good. I used more fig jam and manchego cheese than required and they came out perfect. They are so light, flaky, crispy and yummy!!
These were wonderful as a side for FNM’s Cobb Salad with Maple Pork. I used a pizza cutter and my cooking ruler to cut the strips. We LOVE manchego and figs, so I was excited to see this recipe in the November issue. I used my silpat on a half-sheet pan and fit them all on one. Clean-up was a breeze.
These look so good! Although I love FOOD NETWORK, I am very frustrated they no longer let us save recipes on Pinterest. Please remove the Pinterest symbol. That is very sneaky.
Very bland.
I’m making these day before to bring to a get together. Should they be refrigerated over night, and if so should they be warmed up before serving?
These are absolutely our favorite hors d’oeuvres! I could eat them for a whole meal. A really nice marriage of flavors! Thanks Valerie!
I tried these, but they didn’t have manchego cheese at my grocery, so I tried Jarlsberg. The cheese melted and burned. I tried cooking them for less time (10 min only), but the dough didn’t fully cook. Is it the fault of the cheese, or is there some part of the technique I am missing??
It’s called a pastry cutter and you can find at Amazon