Cheese Sticks
Here is an amazing and easy crispy appetizer that proves luxury doesn’t require a culinary degree. Long story short, these humble cheese sticks—made from scratch—were always the quiet hero served in place of a commercial biscuit appéritif in Parisian luxury hotels. I’m told they are still on the menu today, a testament to their timeless crunch and universal appeal. The great news? This recipe is as forgiving as it is delicious. It works beautifully with all three of my go-to puff pastry doughs (all available on my blog): the quick puff pastry, the classic, and inverted version. Better still, these are the ultimate make-ahead host weapon. You can roll, cut, and freeze them in large batches, and 15 minutes before your guests arrive, you simply throw them straight into your preheated oven—no thawing required. You only need three things to pull off this magic puff pastry, Parmigiano-Reggiano, and a whisper of your favorite spices. The result? Golden, crackling spirals of cheese that vanish before the champagne flutes are empty.
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Cheese Sticks
- Dust your work surface with flour. Roll out the chilled puff pastry into a 4 mm thick sheet. Cover the pastry with Parmesan, and season it with paprika and cayenne. If the pastry becomes too soft, freeze it briefly. Cut into ½-inch (1.25 cm) strips and twist them. Place the twisted cheese sticks in the refrigerator overnight to rest (they can be overlapped into rows on parchment papers).
Storage
- Ready to bake cheese sticks can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Baking
- Preheat a fan oven to 330ºF (165ºC). Bake the cheese sticks for about 12 minutes, or until golden brown and crispy. Let them cool and serve within 3 hours.
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