Pelican Point Datil Pepper Cheddar Straws
Crisp puff-pastry straws pair sharp cheddar with a small, adjustable touch of St. Augustine-style datil pepper heat.
Food safety
Handle datil pepper carefully; wash hands and tools after cutting and avoid touching eyes.
Allergens: milk, egg, wheat
Equipment
- Baking sheet
- parchment
- rolling pin
- pastry brush
- knife
Ingredients (for 4 servings)
- 1 sheet frozen puff pastry, thawed according to package directions
- 1 cup finely shredded sharp cheddar (100 g)
- ½ teaspoon finely minced datil pepper, seeded; use less or omit for mild
- 1 large egg beaten with 1 teaspoon water
- ¼ teaspoon smoked paprika
- A little flour for rolling
- black pepper
Directions
Heat oven to 400°F (205°C). Line a baking sheet with parchment.
On a lightly floured surface, unfold the pastry and roll it gently into an even rectangle.
Brush with egg wash. Sprinkle cheddar, datil pepper, paprika, and black pepper evenly over half the pastry.
Fold the plain half over the cheese side and press gently. Cut into ½-inch strips and twist each strip several times.
Place strips on the sheet and bake 12–16 minutes, until puffed and golden. Cool for 5 minutes before serving.
Skill taught
Working with puff pastry and adjusting pepper heat.
Affordable substitution
Use a pinch of crushed red pepper or mild paprika instead of datil pepper.
Party option: Offer half mild and half spicy, on separately labeled trays.
Relaxed option: Break the straws into shorter pieces and serve with fruit or a simple yogurt dip.
Leftovers and storage
Best the day they are baked. Store cooled leftovers in an airtight container for 1 day and re-crisp briefly in the oven.