Truffle Honey Puff Pastry Straws
June 22, 2019 by Nicole Collins
Do you guys ever go through a compulsive food cravings?
Like you crave something, you eat it, but your craving still isn’t satisfied. And, that thing becomes pretty much all you want like every day.
You know what I’m talking about right?
For me right now, that compulsive food craving is soft boiled eggs. I know, right? Could that be any more random? But, when I’m thinking about what I want for brekkie or dinner, thought number one for me is “ooo! How about a soft boiled egg?!?”
Thank goodness for me, this craving is the simplest of simple using an ingredient that I always have on hand 24/7.
I’ve even started collecting soft boiled egg paraphernalia. I’ve gotten a couple of cute egg cups. I’ve gotten an egg topper that perfectly removes the top of the shell. And, my Amazon wish list seems to keep growing with more and more adorable egg cups that I obviously have to have.
So what is it that I’m loving so much about a soft boiled egg right now? Honestly, I think that it’s the absolute perfect balance between fully cooked whites and totally runny yolks combined with the fact that you’re not making a hot mess and losing that delicious yolk all over the plate. That gooey yolk just stays in one little spot ready waiting for you to sop it up.
So, if you’re going to have a runny yolked soft boiled egg, you HAVE to have a dipper for that delicious yolk. The best choice of dipper comes in the form of all the bready carbs. So, basically soft boiled eggs are giving you an undeniable excuse to eat more bread! You could have toast. You could have croissant. Or, you could serve up your soft boiled eggs with today’s recipe.
Today, we’re making Truffle Honey Puff Pastry Straws!
We don’t need a whole bunch of ingredients to put together these delicious treats, but the well thought out ingredients that we are using really elevates a basic appetizer to the next level.
We start with some store bought puff pastry dough. Thaw it out, thin it out by rolling the sheet to be a little larger than what you started with, then get the dough ready to top!
To fill our puff pastry straws we’re going to use 3 ingredients: truffle cheese, chopped pistachios, and a little drizzle of honey. Truffle cheese is much more readily available now than it used to be, and it comes in a few different base cheese varieties. I found a nice truffle cheddar at Trader Joe’s, so that’s what I used in these straws. The cheese gets shredded and distributed over the top half of the pastry sheet. Then, we top the cheese with a sprinkle of those chopped nuts and a drizzle of our sweet honey.
Next, we fold the remaining pastry over our filling, give it a couple good passes of the rolling pin, cut it in to 1 inch wide strips, and give them a twist before they get rested on our baking tray. Before we toss them in the oven, we give the straws a brush of egg wash and a sprinkle of truffle salt! Truffle salt adds a nice touch of seasoning to our straws while really highlighting that earthy truffle flavor. But after we toss these babies in the oven, we do have to watch our straws closely; because that sugary honey inside of the strips can go from perfectly caramelized to bitter and burnt in the blink of an eye.
These puff pastry straws are not only perfect for yolk dipping, but they also make a great party appetizer all on their own. They are crispy, nutty, truffley, slightly sweetened strips of buttery, flaky pastry. Tell me someone you know that would be mad about snacking on that at a party or brunch situation.
I know those yolky soft boiled eggs definitely aren’t mad about sharing the spotlight with these puff pastry straws!
Ok, everybody! That’s all I’ve got for today. Tell me about your compulsive food cravings. I need somewhere else to redirect my attention.
Or, do I?
For now, enjoy! And, let’s eat!
Truffle Honey Puff Pastry Straws
Serves: 12 straws Print
1 egg mixed with 1 tsp water, well beaten
1 sheet puff pastry, thawed according to package directions
1 cup truffle cheese, shredded (I used truffle cheddar)
1 tbsp shelled pistachios, chopped
½ tbsp honey
pepper, to taste
truffle salt, to taste
flour, for dusting
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Lightly dust a clean surface with flour. Unfold pastry dough, and roll out to a 12x12 in square.
Take egg wash, and brush around the edges of the puff pastry. Working in the top half of the pastry, spread cheese, pistachios, drizzled honey, and a pinch of pepper over the surface almost to the edges. Fold the bottom half of the pastry over the filling, and press the edges gently to seal. Take the rolling pin, and roll over the folded dough, 2 times in each direction (up, down, left, right) to seal in all of the filling. Some pistachios might poke through, but that's ok.
Cut the pastry into 12 1-inch wide strips. Twist the pastry 3-4 times, and place on prepared baking sheet, gently pressing the ends of the twist into the pan. Brush the tops of the twists with egg wash, and sprinkle with truffle salt, to taste. Bake for 12-15 mins until the pastry is golden and the honey has started to caramelize. Serve!
*The honey goes from caramelized to burnt quickly, so make sure you watch these in the last few minutes! Check them at 12 mins first. If the pastry isn't quite golden yet, check them a minute at a time after to make sure they don't burn.
*This is a great breakfast/brunch treat, and I like to serve mine with a soft boiled egg. To achieve a perfectly soft boiled egg, bring a small saucepan of water to a boil. Carefully drop in 1-2 eggs. Boil for 5 mins and 30 seconds. Remove from stovetop, drain, and immediately run under cold water for about 10-15 seconds to stop the cooking. Place egg in an egg holder, use an egg topper to crack the top, and ENJOY!
*This is the truffle salt I use. It's more on the fine side, but it's tasty! We just need a pinch on the outside of each straw.
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