Cheese Straws a la Puttanesca

These delicious cheese straws are a crowd-pleaser and freezer-friendly. You can make these tasty appetizers a day ahead, and reheat them whenever you like. They are also kid-friendly and are ready in about 15 minutes. If you don't feel like making them yourself, you can ask your kids to help you. And since they're so simple to make, you can even freeze them for future use.

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Course: Appetizer, Side Dishes

Cuisine: American, French

Keyword: cheese, cheese straws

CookingStyle: Baking

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: servings

Calories: 159kcal

Author: Tracy Hilton

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Equipment

Oven

large pan

Ingredients

1 package puff pastry thawed
2 tablespoons olive oil
2 cloves garlic minced
1/2 cup black olives minced
1 tablespoon capers minced
1 onion sliced into thin rounds
1 medium egg beaten
1 tablespoon anchovies minced into a paste
3/4 parmesan grated, or more to taste
1 28 oz Italian tomatoes can of diced
Salt and black pepper to taste

Instructions

Heat the olive oil in a large pan over medium heat and sauté the minced garlic cloves for 2 minutes. Add the tomatoes and simmer for 10 minutes at medium heat. Add the minced capers, minced black olives,and the minced anchovies to the pan and stir to blend.
While the sauce is cooking, caramelize the sliced onion. Heat the remaining tablespoon olive oil in small pan over medium heat. Add the sliced onion and cook 10 minutes over low heat, stirring occasionally. Add 1/2 teaspoon sugar and 1/2 teaspoon salt to the onion and cook for another 10 minutes at low heat. Set aside.
Continue to simmer the sauce at medium-low heat for approximately 15-20 minutes, stirring every few minutes. If the sauce is still too liquid, continue to simmer for another 10 minutes. Remove sauce from the heat and add salt and black pepper if necessary. You may not need to add any salt as the anchovies and olives are already salty.
To form the cheese straws, roll out the puff pastry on a piece of parchment paper in to a rectangle, 3mm thick. Cover the puff pastry with the beaten egg. Add a thin layer of the puttanesca sauce onto the pastry, followed by half the caramelized onions and grated parmesan cheese. Fold the pastry in half and roll out once again to a 3mm thickness. Repeat the process of spreading the beaten egg, the sauce, onions and cheese. Fold the pastry in half once more, and roll out to same thickness as before. Seal the edges of the pastry and brush with egg one final time. Cover with cling wrap and place in the refrigerator for 30 minutes.
Heat the oven to 375.
Remove the pastry from the refrigerator and using a sharp knife, cut into long strips about 1/2 inch wide.
Twist the pastry several times on both ends to form a spiral. Place on a cookie sheet covered with parchment paper. Leave 1/2 inch apart as they will puff up. Top with extra cheese and bake for 10-15 minutes, until golden.

Video

Notes

Note: The extra sauce can be used in a pasta dish or to top a piece of fish for dinner!

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.