Directions: |
Directions:Heat oven to 350. Slice the tops off the heads of garlic exposing the ends of the cloves. Set garlic heads on a sheet of aluminum foil. Drizzle each with the olive oil. Gather foil around the garlic and crimp to seal. Bake for about 1 hour, until the garlic is very soft. When garlic is cool enough to handle, squeeze the bulbs to squish out the roasted garlic, which should be buttery in texture, into a bowl. With a fork, mash the garlic lightly. Add the Parmesan and mix well into a spreadable paste.
Lightly flour a pastry board. Lay on it one-third of a sheet of puff pastry. Lightly flour the top of the sheet. With light motions, roll the sheet out to about 12 by 6 inches and set aside. Roll a second third of a sheet the same way, to the same dimensions more or less. Brush the edges of 1 sheet with the beaten egg. Spread the garlic mixture lightly over the surface of the puff pastry. Lay the second sheet on top. Roll lightly to press the two sheets together. Brush the top of the sheet with beaten egg, sprinkle with sesame seeds. Press the seeds lightly into the dough with your hand. With a sharp knife, cut the pastry sheets into strips about 1/4 inch wide. Pick up each strip by the ends and twist it into a loose spiral. Place on baking sheet. If making ahead, place straws on baking sheet in freezer and freeze until solid, at least 1 hour. Store frozen straws in a plastic container. To bake, arrange straws on baking sheet about 1/2 inch apart. Bake freshly made straws in preheated 400 degree oven for 10 minutes, turn straws over and bake another 5 minutes, or until browned and crispy. Bake frozen straws about 20 minutes turning straws over once after about 10 minutes. Watch carefully, so straws do not burn. Four of the one-third strips of the tri-fold sheets makes about 48 cheese straws. |
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