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Käsestangen (Cheese Straws)
A German classic to be had at the baker's and on every party buffet in Germany: twisted puff pastry straws, thickly scattered with grated Emmental and baked golden brown. In the oven the pastry rises in flaky layers, the cheese melts into crisp edges, and caraway and sweet paprika give them their typical savoury note. The recipe makes about 20 pieces.
Kochzeit
30 min
Portionen
20
Zutaten
6
Nährwerte
pro Portion76 kcal
Kalorien
2 g
Eiweiß
5 g
Fett
5 g
Kohlenhydrate
Zubereitung
- 1
Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
- 2
Unroll the puff pastry with its paper. Beat the egg and brush the pastry thinly with it.
- 3
Spread the grated Emmental evenly over it, scatter with caraway, paprika and salt and press everything down lightly.
- 4
Cut the pastry crossways into strips about 2 cm wide with a large knife or a pastry wheel.
- 5
Twist each strip twice, lay them well spaced on the tray and press the ends down lightly so that the straws do not untwist while baking.
- 6
Bake the cheese straws on the middle shelf until they have risen and are golden brown.
