Proscuitto-Asiago Cheese Straws
Provided by: Gail Simmons
- Preheat oven to 425°F with rack in middle. Grease 2 baking sheets.
- On a lightly floured work surface, roll out pastry into a 14- by 12-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 12- by 7-inch rectangles. Sprinkle cheese over 1 rectangle and top with prosciutto, then top with second rectangle, egg-wash side down. Gently roll out pastry slightly so that layers adhere and any air pockets are forced out (rectangle should be about 12 1/2 by 7 1/2 inches). Brush with some remaining egg wash and lightly sprinkle with salt.
- Using a sharp knife, trim ends of rectangle to make even, then cut pastry into strips about 7 1/2 inches long and 1/2 inch wide. Twist strips and arrange on baking sheets, about 1 inch apart, pressing ends onto sheet to keep strips twisted.
- Bake until golden, 8 to 10 minutes. Serve warm or at room temperature.