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DOUBLE CHEESE STRAWS

I NORMALLY USE THE ROLLED, FROZEN PUFF PASTRY THAT’S AVAILABLE IN SUPERMARKETS TO MAKE THESE. THEY’RE EASY TO RUSTLE UP AND SCRUMPTIOUS.

PREPARATION TIME: 10 MIN

COOKING TIME: 15 MIN

MAKES 12

butter, to grease

2 sheets ready-rolled puff pastry, thawed

30ml cake wheat flour, to dust

30ml sweet chilli sauce

125ml grated mozzarella

125ml grated mature Cheddar cheese

2ml chilli flakes, to garnish

60ml sweet chilli sauce, to serve

METHOD

Preheat the oven to 200°C and lightly grease a baking tray with butter.

Lay out one sheet of pastry on a lightly floured surface and spread the sweet chilli sauce on top, using a brush or the back of a tablespoon.

Mix the grated cheeses together and sprinkle evenly over the sauce-covered pastry. Place the second pastry sheet on top and press down firmly. Cut into 12 long strips.

Pinch the ends of each strip firmly and twist on either side to create a spiral shape. Place on the prepared baking tray and bake for 15 minutes until puffed, golden and the cheese is melted.

Remove from the oven and stack on a board lined with parchment paper. Sprinkle with chilli flakes and serve with sweet chilli sauce for dipping.

Siba’s tip…

When using frozen puff pastry, make sure you thaw it thoroughly in the fridge as it tends to crack and break otherwise. It’s best to work with pastry on cooler days as heat can make it too soft, and difficult, to handle.