These are super easy crowd pleasers. The straws have a smoky, salty taste from the prosciutto and Parmesan cheese. Make and bake these straws in advance and freeze them. Recrisp in a 400-degree oven.
Parchment paper or nonstick cooking spray
One sheet (½ package) puff pastry, thawed
1 egg white, slightly beaten, divided
2 tablespoons grated Parmesan cheese, divided
8 to 10 slices prosciutto, trimmed of fat and sliced paper-thin
Preheat the oven to 375 degrees. Line several baking sheets with parchment paper or spray them with nonstick cooking spray.
On a lightly floured work surface, unfold the puff pastry. Roll out the pastry to about a 10-by-15-inch rectangle.
Brush the pastry from edge to edge with some of the egg white. Sprinkle with 1 tablespoon of the Parmesan cheese. Place the prosciutto across the lower half of the pastry, overlapping the slices if needed.
Fold the top portion of the pastry over the prosciutto with the ends meeting. Press the pastry down on the prosciutto. Brush the top of the pastry with the rest of the egg white and sprinkle it with the remaining 1 tablespoon of Parmesan cheese.
Cut the pastry lengthwise into ½-wide strips. Working with one strip at a time, use both hands to twist a strip to form a spiral shape (left hand counter-clockwise, right hand clockwise).
Place the strips on the prepared baking sheet about an inch apart and press the ends onto the sheets.
Bake about 10 to 12 minutes or until the strips are puffed and golden brown.
Remove them from the oven. Cool a few minutes on the baking sheet, then transfer the straws to a serving tray.
Makes 30 straws.
Tested and developed by Susan Selasky for the Detroit Free Press Test Kitchen.
Per appetizer: 56 calories (60 percent from fat), 4 grams fat (1 gram sat. fat), 4 grams carbohydrate, 2 grams protein, 101 mg sodium, 4 mg cholesterol, 5 mg calcium, 0 grams fiber.
© 2002, Detroit Free Press.
Distributed by Knight Ridder/Tribune Information Services.
