Something crunchy to snack on – whenever. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Recipe by Nicole Snelling
1 roll puff pastry, defrosted
½ cup Clover mature cheddar cheese, grated
½ cup Clover gouda cheese, grated
2 tablespoon basil pesto
2 tablespoon sundried tomato pesto
Salt and pepper
Cake flour for dusting
Preheat the oven to 180°C.
Dust a clean working surface with some cake flour, then roll out the puff pastry onto the surface and divide the pastry into two.
Add the Clover mature cheddar and sun dried tomato pesto into a mixing bowl, season with salt and pepper and mix to combine.
Add the Clover gouda cheese and basil pesto to another mixing bowl, season with salt and pepper and mix to combine.
Spread the basil pesto mixture onto one half of the pastry and then the sun dried tomato mixture onto the other half of the pastry.
Using a sharp knife cut the pastry into strips of about 1cm in width. Twist the strips, to give them a spiraled look and then place them on a lined baking tray.
Once all the strips have been prepared, bake them off in the oven for 15 – 20 minutes, until golden brown.
Allow the cheese straws to cool completely before serving.