Poppy Seed Cheese Straws

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title: poppy seed cheese straws
categories: french
servings: 12

1 lb unsalted butter
1 lb flour
1 t salt
1 c water
1 ea egg white
1/2 c parmesan cheese
2 t poppy seeds

cut the chilled butter into small dice
place flour onto a pastry board or into a large bowl
make a well in the center and place the butter and salt in the well
fold into the center with a pastry scraper or a spoon
add water 1-2 tablespoons at a time-mix well
continue to add water and mix until all water has been added
turnout onto a generously floured board
rollout dough to a 3/8-inch thick rectangle
brush the flour off of the top and fold ends in to meet in the center
again
brush the flour off of the top
fold in half and rollout to a 3/8-inch thick rectangle
fold to the center, as before
rollout, brush, and fold again
(cover and chill for 10 minutes if dough becomes too hard to work)
rollout into a 1/2-inch thick rectangle
brush with egg whites and sprinkle generously with grated cheese
fold in half and rollout to a thickness of 1/8-inch
with a pastry wheel, cut into 1/2-inch strips
roll in poppy seeds to coat lightly
twist strips 2-3 times to form a spiral
press ends onto parchment to anchor well
chill for 30 minutes
bake @ 400 degrees for 8-10 minutes, until puffy and golden remove from
oven
serve hot, warm, or at room temperature

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