How to Cut Puff Pastry Appetizer Straws

Video Transcript

"Now time to get our straws from the form that it is right now, into that long breadstick formation. To help us get that shape, I'm just going to use a pizza cutter. Again, the same way I did with the phyllo pastry, except this time a different shape. I've read in magazines and places where they say use a ruler to make sure that the lines are absolutely even. But you know what? It doesn't really matter all that much, because you're going to end up twisting it onto the sheet, and you'll see it becomes quite beautiful. So the fact that it's precisely, each one is 3/4 of an inch or so, it doesn't really matter. This is a great tool for pastry. It's just a pastry cutter. I call it my scraper. To lift pastry that's not participating, take the cheese straw in mid-air, stretch it a little bit, and deposit it gently on the cookie sheet. And our next strip. You can see that it's already sort of. . . like any dough it's quite delicate, so you wouldn't want to roll it out much more than that because then it would get thin and break. That would just not be good. That's my last one that will fit on that cookie sheet. I will get another one for the rest of these. But these can go in a 375 degree oven, same temperature as the tarts, too, how convenient. These are going to go for 10, 12, maybe even 15 minutes depending on your oven. But check them at the 10 minute mark and see if they're golden enough for you. If not, give them another two minutes, but no more than 15 minutes because they'll just be too dark."