Cheese Straw Tarte Soleil
In collaboration with La Famille du lait, these cheese straws will brighten up your snack time. To make them, roll out puff pastry and fill it with grated Quebec Swiss cheese and firm cheese, then cover it with another piece of dough. Then cut strips and twist them. To detach them, simply pull the rays […]
Ingredients
- 2 sheets (200 g each) store-bought puff pastry, thawed and cold
- 1 egg, beaten
- 1/2 cup (50 g) Swiss cheese, grated
- 1/2 cup (50 g) firm ripened cheese, grated (such as Louis d’or)
- Sesame seeds, for sprinkling
- Marinara sauce, warmed, for serving
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a floured work surface, roll the puff pastry out to form two 10-inch (25 cm) circles (see note).
- Place one circle of dough on a piece of parchment paper. Using a pastry brush, cover the dough with the beaten egg. Spread both cheeses over the dough, pressing down lightly.
- Place the second circle of dough over the cheese, pressing down lightly. Brush the dough with the beaten egg. Place a 3-inch (7.5 cm) cookie cutter or bowl at the centre of the dough. Using a knife, make an incision from the edge of the cookie cutter out towards the edge of the circle. Repeat this step to create a total of 16 strips (or rays of sunshine) around the circle.
- Gently twist each strip, being careful not to tear the dough closest to the cookie cutter.
- Remove the cookie cutter. Sprinkle the sesame seeds over the dough, to taste.
- Bake for 25 to 30 minutes or until the dough is nicely browned. Serve the cheese straws with the warm marinara sauce.
In collaboration with La Famille du lait, these cheese straws will brighten up your snack time. To make them, roll out puff pastry and fill it with grated Quebec Swiss cheese and firm cheese, then cover it with another piece of dough. Then cut strips and twist them. To detach them, simply pull the rays off from the centre. Be watchful for sun strokes!