No. 330 — Cheese Puff-Pastry Strips
English editorial translation of Molokhovets recipe No. 330 from the 1901 Russian cookbook, with historical measures, method and source.
Prepare puff pastry as in No. 303. When rolling for the penultimate time, sprinkle with grated dry Parmesan or dry Russian-Swiss cheese.
Fold the dough in four or three, and take it into the cold for about twenty minutes. Then roll half a finger thick and trim the edges even.
Brush the tops but not the sides with egg, and sprinkle with grated cheese.
Moisten a knife in hot water. Cut the dough into long strips two fingers wide, then divide each strip into pieces half a vershok long.
Transfer to a baking sheet moistened with cold water and put into a hot oven. When browned and easily moved from the sheet, lift off, arrange on a round dish covered with a napkin and serve hot.
To provide
Puff pastry No. 303 ¼ Russian pound of cheese | 1 egg for brushing |