Zaatar Puff Pastry Straws Recipes

ZA'ATAR

Steps:

• Put all of the ingredients into a spice grinder and pulse until a powder is formed, about 30 to 45 seconds. Store in an airtight container for up to 2 months.

QUICK CHEESE STRAWS

Steps:

• heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.

PUFF-PASTRY CHEESE STRAWS

Steps:

• Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
• Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
• Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
• Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.

ZA'ATAR STRAWS & GARLICKY YOGURT DIP

Steps:

• MAKE GARLICKY YOGURT DIP:.
• Take garlic and salt, and mash to a paste against cutting board with the flat side of a large knife.
• Ina a serving bowl mix garlic mash with thick yogurt or labneh and stir in parsley.
• MAKE STRAWS:.
• Preheat oven to 375°F
• Flour a work surface and a rolling pin.
• Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8x12"x1/8"thick.
• Arrange pastry so that it's horizontal and trim edges even.
• Brush pastry all over with olive oil.
• Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book.
• Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with.
• As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar.
• Roll with the pin a few times to seal.
• With a sharp knife, cut pastry lengthwise into 1/3" strips.
• Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets).
• Dab tops of strips lightly with egg wash.
• Bake straws until medium golden brown, 12 to 15 minutes.
• Let cool 1 minute, then loosen gently from sheet with spatula.
• Serve warm or cool, with Garlicky Yogurt Dip.