First thing to report – the puff pastry freezes fine, it just needs defrosting (but not in the microwave or you’ll ruin the butter!). We decided the best place for mine was the fridge as the temperature is so up-and-down at the moment, I didn’t want to rely on leaving it out on the work top while we were out!
200g Puff Pastry
100g gradted cheese (for more puff pastry use 50g cheese per 100g puff pastry)
1. All I did was take 100g grated cheese and sprinkle a little between each layer of the pastry and then flatten it down. If that doesn’t make sense, then remember the folding like a letter steps from the gluten free puff pastry recipe? Well, the pastry should unfold again after defrosting, so sprinkle cheese, fold over, sprinkle cheese, fold over then just flour the top, roll out to 5mm thickness, slice into rectangles or cut out whatever shape you like using pastry cutters (I’m thinking of using Christmas cutters when it comes to the ‘real thing’… I know, i’m crazy!) I made mine quite thin, but you could make them double or triple thickness! it’s up to you really.
2. Brush the tops with milk or egg for a glaze that will help give the crunchy outside you’re looking for with puff pastry.
3. Place on a greased baking tray and pop in the oven for 15-20 minutes.
Here’s the cheese straws after baking (they had that proper crunch to them):
- CHALLENGE 4 – Gluten Free Puff Pastry (rubellesmoon.wordpress.com)