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eat it, don't wear it edible gift ideas
Lindsay McElderry | 1 2 3 4 5
continued from page 1

cheese straws (makes 10-14)
1/2 package (1 sheet) frozen puff pastry
1 egg
1 teaspoon water
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley

rolling pin
baking sheet
non-stick spray
pastry brush
pizza cutter or sharp knife
small bowl

1 Defrost puff pastry sheet at room temperature for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
2 While the oven is preheating, unfold the defrosted puff pastry and gently press the seams flat with your fingers. Dust your work surface and rolling pin very lightly with flour to prevent the pastry from sticking. Roll out the puff pastry to a 10 x 14-inch rectangle. Try to keep the edges as even as possible, but don't worry if they get a little crooked; just trim with the pizza cutter or a sharp knife to square them up. Place the sheet of puff pastry with the long edge in front of you and cut it in half so you have two pieces that are roughly 10 x 7 inches.
3 In a small bowl, beat the egg and 1 teaspoon of water to make an egg wash. Brush both halves of puff pastry with the egg wash, and sprinkle one half with the Parmesan cheese and parsley. Place the other half on top of the cheese (with the egg washed side down) and roll lightly a few times. Cut into 1/2-inch wide strips, and then twist each strip. Place on lightly sprayed baking sheet, pressing the ends down, and brush each strip with the egg wash.
4 Bake for about 10 minutes or until the cheese twists are golden. Cool completely before removing from baking sheet. Store the cheese straws tightly covered for up to 4 days.
5 To present cheese straws as a gift to someone, place them in a plastic or cellophane gift bag or wrap neatly with plastic wrap and tie with a ribbon or bow. Cheese straws make good party food, too. Put bundles of them in glasses or another tall container. You can make smaller cheese straws or vary the filling (for example, cinnamon and sugar, sun-dried tomato pesto, or finely shredded cheddar cheese.)

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