Zubereitung

1. 1

   Spread the puff pastry out on the work surface with its paper and leave it for a few minutes. Cold pastry tears as you twist it, whereas slightly warmed pastry can be worked without breaking.

2. 2

   Beat the egg yolk with the milk and brush the pastry thinly with it. Without this egg wash the pastry stays pale in the basket.

3. 3

   Scatter the grated hard cheese, the caraway seeds, the salt and the sweet paprika evenly over it and press them on lightly with the palm of your hand.

4. 4

   Cut the pastry into strips about 2 cm wide and twist each strip twice on itself.

5. 5

   Preheat the air fryer to 180 °C.

6. 6

   Cut a piece of baking paper to the size of the basket and lay it in. The paper has to be weighed down by the food and must not stick out over the rim, otherwise it flies into the fan.

7. 7

   Lay the straws onto the baking paper in a single layer with room around them and do not stack anything; cook larger quantities in two rounds. Cook at 180 °C.

8. 8

   Move the straws around with a spatula so that the outer ones come to the middle, and carry on cooking at 180 °C until they are golden brown and flaky.