Witchy Fingers

28 Oct

Witches’ fingers cheese straws are great to dip into the soup, or as a predinner nibble with drinks, served in steins. Serve with Pumpkin Soup.

13 oz frozen puff pastry, thawed
2 egg yolks, beaten with a little water
1 tsp paprika
1/4 cup grated cheddar cheese
24 Pumpkin seeds

Servings: Makes 24

Cut thawed, frozen puff pastry in half, and roll each half out on a lightly floured surface into a strip about 9 inches long.

Brush with 2 beaten egg yolks mixed with a little water, sprinkle with 1 teaspoon of paprika and ¼ cup of grated cheddar cheese.

Cut the pastry into ¾-inch-wide strips with a sharp knife—uneven strips make the knobbliest fingers.

Press a pumpkin seed onto the tip of each to make a “fingernail.”

Bake on a lined baking sheet for 10 to 15 minutes at 400°F or until lightly browned. Remove to racks to cool.

Tip: These can be frozen, unbaked, for up to 3 months in a sealed container. If cooking from frozen, add 3 to 5 minutes to the cooking time.

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One Response to “Witchy Fingers”

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  1. Gothic Gourmet’s Greatest Hits | Saucy Cherie - September 15, 2014

    […] Witchy Pippa Fingers: Scream worthy cheese straws […]

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