Ingredients
- Makes 36. Allow 2-3 per person 2 large egg yolks
- 2 tsp Dijon mustard
- 375g puff pastry, defrosted and ready-rolled1 bunch rosemary (leaves from about 10 4-inch stalks), finely chopped
- 2 tsp fennel seeds
- 100g Parmesan or Gruyère, very finely grated
- Sea salt and pepper
Preheat oven to 200 C. Mix one egg yolk with the Dijon until smooth. Unroll the pastry sheet on the work surface, onto a piece of parchment paper. Prick with a fork and then brush the whole thing with half the egg/mustard mixture.
Mix the rosemary, fennel and cheese together and sprinkle half of it onto the egg-brushed pastry, patting it in to make it stick. Then carefully lift it up and flip it over. Repeat this process on the other side.
Line two baking trays with parchment paper. Then cut your pastry into centimetre-wide strips and twist them gently to form the “straws”.
Space them out on the trays. Mix the other egg yolk with 1tsp water. To make sure the straws stay put, press the ends of them into the paper.
Brush the whole lot with the egg/water mixture and season with a little salt and pepper. Bake for 15 minutes until golden brown and crisp but don’t let them burn!
These are best eaten on the day they’re cooked.
