Recipe

Step 1: Preheat oven to 400°F.

Step 2: In a small bowl, combine anchovy paste and chili flakes. Work the mixture together with the back of a spoon. Set aside.

Step 3: In another small bowl, mix water and egg together. Set aside.

Step 4: On a floured surface (using the 1/4 cup or so of flour), roll puff pastry out to a large (approx. 14″ x 10″) rectangle. Cut in half lengthwise to create two rectangles. Spread the anchovy and chili paste on one rectangle, leaving a 1/4″ border on each edge. Then brush the other rectangle with egg wash. Sprinkle the cheese evenly over the anchovy and chili paste. Then cover the cheese mixture half with the other half of the puff pastry, egg washed-side down. Press down with your hands to combine ingredients and seal the edges. Sprinkle with flour and roll out gently with a rolling pin to further seal.

Step 5: Using a knife or pizza cutter, slice 1″ strips lengthwise. Before tearing apart, brush with egg wash and sprinkle with sesame seeds.

Step 6: Tear strips apart. Holding one end of the strip, slowly twist the other side several times.

Step 7: Lay twists on a greased baking sheet, 2″ apart, repeating the process until all the twists are done (you’ll have to do two shifts in the oven).

Step 7: Bake for 10-12 minutes or until golden brown.

For Horseradish Cheddar recipe, follow same method as above, but replace Parmesan cheese with cheddar and omit anchovy paste, chili flakes and sesame seeds.

Makes about 16 straws

Watch Amy Rosen demonstrate this recipe in Episode 49 of H&H Online TV.