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As I lately have a little time, I had been searching on the web last week. In need of fresh, fascinating thoughts, inspiring recipes that We have never used before, to astonish my loved ones with. Looking for a while unfortunately could not find too many interesting things. Just before I thought to give up on it, I came across this delightful and easy treat by chance. It looked so mouth-watering on its image, that called for rapid action.
It was not so difficult to imagine the way it's created, how it tastes and just how much my husband will want it. Mind you, it is rather simple to please him when it comes to cakes. Anyways, I went to the page: Suncakemom and simply followed the step-by-step instuctions that were accompanied by great photographs of the operation. It really makes life much simpler. I can imagine that it is a bit of a inconvenience to take snap shots in the midst of baking in the kitchen because you normally have sticky hands so I really appreciate the commitment she devote for making this post .
Having said that I'm inspired presenting my personal formulas similarly. Many thanks the thought.
I was fine tuning the original formula to make it for the taste of my family. I must say it absolutely was a great success. They loved the taste, the overall look and enjoyed getting a sweet such as this in the midst of a hectic week. They basically demanded even more, many more. So the next time I'm not going to make the same mistake. I am going to double the quantity .

Many Thanks to suncakemom for the mouth-watering recipe.

They are perfect for an easy entertaining menu. The recipe itself is super-easy. The straws could be made in advance and frozen unbaked for a week, or perhaps put in the fridge overnight before baking. You can shove them in the oven when your guests are at the door and serve the straws freshly baked - warm, crisp, and wonderful.
The flavor combination is an old classic (doesn't mean it's out of fashion though). The way I enjoy make the straws is always to put the filling (quite a lot) between two layers of puff pastry brushed with some egg wash, then roll the rolling pin over to adhere them well together and cut in to thin strips. The filling stays inside and doesn't try to escape, and every straw is packed with meat and cheese goodness.
½ cup (packed) finely grated Parmigiano-Reggiano cheese
3½ oz (100gr) thinly sliced Prosciutto
1/4 tsp coarse freshly ground black pepper
Center the oven rack and preheat the oven to 400F. Line two large baking sheets with parchment or silicone mats.
In a small bowl lightly whisk the egg yolk and water together to combine.
On a lightly floured surface or on a sheet of parchment, roll the puff pastry into two 1/8 inch thick squares, each about 10×10-inch. Brush both squares with the egg wash, sprinkle one of these evenly with the grated cheese, then top with the prosciutto slices, sprinkle with the pepper. Flip the second puff pastry square, egg wash side down over the filling. Gently roll a rolling pin to adhere both layers to the filling inside. Trim the edges, if you wish. Utilizing a pizza wheel, cut the dough into ½ inch strips. Make sure the pizza wheel is sharp. I also like to run a sharp slicer over the cuts simply to ensure that most of these stubborn meat slices are completely take off. Twist each strip from both ends to form a spiral and transfer to the prepared baking sheets. Use a tiny amount of the egg wash to adhere the both ends of each straw to the baking sheet, press lightly to secure. It will prevent them from uncoiling in the oven during baking. Put the baking sheets in the freezer for 15 minutes before baking. Bake in batches for about 18 to 20 minutes, or until puffed and nicely brown. Cool the straws on a rack until warm and serve. Any leftovers (which is very unlikely) can be re-warmed and re-crisped on the cooling rack set over the baking sheet in the 325F oven for about 8 to ten full minutes.
To make beforehand, first freeze on the parchment paper on the baking sheet. Once frozen hard, wrap well or pack into an airtight container and keep in the freezer until needed. You don't need to defrost before baking, just add a short while to the baking time.

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