250 g / 2 cups Cake Wheat Flour
Pinch of salt
Squeeze of lemon juice
150 ml Cold water
250 g Butter, cut into slices
100 ml Dijon mustard
1 cup Grated parmesan
½ cup Grated cheddar
10 ml Paprika
20 ml Rosemary, finely chopped
In a large bowl, mix flour, salt and lemon juice together. Add the water to form a dough. Knead for two minutes.
Roll out the dough into a rectangular shape, about 50 cm long x 10 cm wide. Place butter in the centre of the dough. Fold the top half of the dough over the butter and secure on the sides with a bit of water. Fold the bottom half of the pastry over the butter and already folded top half of the dough, forming a small rectangle. Turn the dough 90 degrees and repeat the process (without the butter, as this has already been incorporated).
Chill dough after every 2 rolls and folds. Repeat this process 6 times.
Roll out pastry to ½ cm thick, and using a pastry brush, paint the pastry with the mustard. Mix all the cheeses and the paprika and rosemary together. Sprinkle onto the mustard and secure by gently pressing onto the mustard.
Cut into 1 cm thick strips and gently twist the pastry. Place onto a greased baking tray.
Cook in a pre-heated oven at 180°C for 10 – 12 minutes, until the pastry is cooked through and golden in colour.
Serves: 20 Straws