Dutch Cheese Stems (Kaasstengels)

This recipe for Dutch cheese stems (kaasstengels) couldn't be easier to make and is ideal for those leftover bits of puff pastry that always seem to clog up the freezer. Because this is typically something one makes with leftover pastry, I've not included exact amounts in this recipe. I've kept it pretty basic, with only cheese and salt & pepper, but there are plenty of ideas in the Tips section if you want to posh it up.

Ingredients:

• Ready-rolled puff pastry
• 1 egg, beaten
• Aged Gouda (or use Parmigiano-Reggiano), grated
• Sea salt or flaked crystal salt & freshly milled black pepper

Preparation:

Preheat the oven to 390 degrees F (200 degrees C). Take the ready-rolled puff pastry out of the freezer and allow to thaw for 10 minutes on a clean work surface. Line a cookie sheet with parchment paper.

Brush the pastry with beaten egg. Scatter the grated cheese over the pastry and season with salt and pepper. Cut into strips of approximately 1/2"-3/4" (approx. 1-2 cm) by about 6" (approx. 15 cm). Now twist the ends of the pastry strips in opposite directions to create a spiral effect. Place on the cookie sheet, leaving 1/4" (1/2 cm) between them and bake for 20 minutes or until golden brown.

Variation tips:

Add your favorite herbs, such as freshly chopped thyme or rosemary.

Try adding dried chili-, onion- or garlic flakes for some more punch.

Add texture and flavor with sesame-, poppy-, caraway or cumin seeds.

Go the sweet route, with sugar & cinnamon or chocolate sprinkles (leaving out the cheese and salt & pepper, obviously)

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