Category Archives: Pastry

All-Butter Pie Dough

All-Butter Pie DoughSince the very beginning of this blog, I have sung the praises of my Cream Cheese Pie Dough. It’s easy to mix together (no guess work!), rolls without tearing, has a croissant-like flakiness, and is super delicious. I will stand by it forever and ever, amen.

So, if I love it sooo much—and I do—why on earth am I giving you another pie dough recipe? Because I don’t always have a brick of cream cheese sitting around when I’m in a pie-making mood. It’s that simple. That doesn’t mean I’m going to subject myself to subpar pie crust though. No way. Crisp, flaky, and buttery or bust!All-Butter Pie DoughI’ll be the first to tell you that I’m not reinventing the wheel with this crust. There are a gazillion all-butter pie doughs out there and nearly all of them have similar proportions and instructions, which makes it all the more surprising that I had to test this recipe six times to get it exactly how I want it.All-Butter Pie DoughAll-Butter Pie Dough requires just six ingredients. Six! You probably have all of them in your kitchen right now.

  • Cold butter. Pockets of cold fat are the secret to a flaky crust. As they melt in the oven, their water content turns to steam and form the layers we all love so much. Some bakers use shortening or lard (or cream cheese!) as their fat of choice, but since this is All-Butter Pie Dough, we’re using all butter, duh. I like to cut mine into cubes ahead of time and then freeze it until I add it to the dry ingredients. It’ll get cut into the dough just until it’s the size of small peas. This means there will be visible chunks of butter in your pie dough at all stages, even when it’s rolled out. If at any point in the process your butter feels soft/warm/sticky/otherwise-not-cold, throw the dough back in the fridge. Unless you like tough crust, that is.
  • Cold water. Cold. Cuh-old. Water is the binder in this pie dough recipe. It has to be freezing cold because if we add room temperature or—heaven forbid—warm water to the dough, we can kiss that cold butter and flaky crust goodbye. I like to measure out 2/3 cup of cold water and then add ice cubes to keep it that way. Also, don’t get heavy-handed—you probably won’t need all the water in your measuring cup. You want to add just enough for the dough to hold together. Any more than that and the gluten in the flour may become overdeveloped and yield a tough crust.All-Butter Pie DoughAll-Butter Pie Dough
  • Apple cider vinegar. This is the one “unusual” ingredient you’ll find in this recipe, but I’m far from the first baker to put vinegar in pie dough. It helps mitigate gluten development (buying you an extra stir or knead) to produce a more tender crust, the same way that adding buttermilk (also an acid) to cakes/biscuits/what-have-you helps make them tender.All-Butter Pie Dough
  • Sugar and salt. These add flavor and balance to our crust. Without them, why bother making pie dough at all?! You may be tempted to leave out the sugar, especially in savory applications, but I recommend keeping it. The small amount of sugar in this dough caramelizes during baking, helping to produce a golden brown crust.
  • All-Purpose Flour. This is the structural foundation of pie dough (and sooo many other things). Make sure you measure it properly (spoon & level) so that you don’t use too much or too little.All-Butter Pie DoughAll-Butter Pie Dough

See, six ingredients, each with a job of its own. You’re a bowl, a hand blender, and fifteen minutes away from having two disks of pie dough in your fridge. #scoreAll-Butter Pie DoughAll-Butter Pie DoughIf pie dough makes you jittery or this is your first year making it from scratch, never fear! All-Butter Pie Dough is very simple to make. Once you’ve made your first batch, you’ll wonder what you were ever afraid of…but just in case you need a little extra encouragement, here are some of my best pie dough tips.

  • Make it by hand. There are now three pie dough recipes on this site, and not one of them is made in a food processor. I know it’s supposed to be faster and easier that way, but it also involves more clean up and requires you to give up control of the butter. It’s not always easy to get visible chunks of butter in a food processor, but it is when you are cutting it in by hand. Dough made by hand = visible butter = flaky crust!
  • When in doubt, throw it in the fridge. This is the solution to almost all your pie crust problems. Butter seems sticky? Throw it in the fridge. Dough seems a little soft? Throw it in the fridge. Fitted the dough to the pie plate and filled it, but have some time before the oven will be warm? Throw it in the fridge. Worried about the crimp holding? Throw it it in the fridge. Say it with me: Throw. It. In. The. Fridge.All-Butter Pie Dough
  • Take your time. You can make pie dough three days before you make pie and keep it in the refrigerator—no need to do everything on the same day. You can even freeze this pie dough! Just triple-wrap in plastic and throw it in the freezer for up to six months. Let it thaw in the fridge overnight before rolling.
  • Don’t fret if it’s not perfect. Pie takes time. Pie takes practice. I have made a lot of pies in the last six years and many of them have been hideous. Many, many. But you know what? Ugly pie is still pie. As one of my favorite bloggers, Julie Van Rosendaal, says “The best pie is the one on your table.”All-Butter Pie Dough

Wooooow so many bullet points today. Pie, y’all! It’s happening. Look out Friday for my first pie recipe of the season. Or go into my Recipe Index and make yourself this tart Cranberry Crumb Pie. I know we still have 22 days til Thanksgiving, but I mean…it’s practice, right?All-Butter Pie Dough

All-Butter Pie Dough
makes 2 crusts

1 cup (2 sticks) unsalted butter, very cold, cut into cubes
1 tablespoon apple cider vinegar
~2/3 cup water, very cold
ice cubes
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt

Cut butter into cubes. Put it on a plate and freeze it while you prepare the other ingredients.

Pour apple cider vinegar into a liquid measuring cup. Add cold water up to the 2/3 cup mark. Add a few ice cubes. Set aside.

In a large mixing bowl, whisk together flour, sugar, and salt. Add cold butter and use a pastry blender to cut it in until the largest pieces are the size of small peas.

Using a finger to block ice cubes, pour 1/2 cup water/vinegar mixture into the bowl. Use a silicone spatula or wooden spoon to stir just until everything is moistened. Add more liquid 1 tablespoon at a time until clumps begin to form and dough holds together well when pinched. You will likely have some liquid leftover.

Give dough a couple of quick kneads to help it come together. There may be some dry unincorporated bits at the bottom of the bowl—this is normal.

Divide dough into two equal pieces and fork into disks. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

Flour a surface and a rolling pin. Unwrap one disk of dough. Use rolling pin to roll dough to 1/8-inch thickness (about 14 inches in diameter for a 9-inch pie plate). For easiest rolling, roll dough in one direction, turning it one quarter turn after each roll. Re-flour surface and rolling pin as needed.

To transfer to a pie plate, carefully fold dough into quarters. Place point in the center of the pie plate and carefully unfold. Fit it to the pan, trim any excess overhang to 1-inch and crimp.

Proceed with your pie recipe as written.All-Butter Pie DoughAll-Butter Pie DoughAll-Butter Pie Dough

Pear Pastry Braid

Pear Pastry BraidIt’s almost time for pie. Almost.

Yes, I know it’s November now, but I can’t just switch from Popcorn Balls to Pumpkin Pie on a dime. And truthfully, I’ve been concentrating too hard on the World Series and anticipating the new Scorsese film this week to fully get down to business with Thanksgiving. Rest assured though that the pies are coming. Sides, too! But first, this Pear Pastry Braid.Pear Pastry BraidI mean, do you see this beautiful thing? Is it brunch food? Is it dessert? I don’t know. I don’t make the rules. I just make the pastry.Pear Pastry BraidAnd oh, is this a good one. Pear Pastry Braid is super buttery and filled with tender pears that have been tossed with ginger, lemon, and a few tablespoons of sugar. Yum!Pear Pastry BraidDon’t let these glamour shots deceive you–it’s surprisingly easy to make. Simply roll out a sheet of rough puff pastry (or the frozen thawed all-butter stuff), make a bunch of diagonal cuts down both long sides and fill the center with sliced pear filling.Pear Pastry BraidPear Pastry BraidAlternating sides, carefully cover the filling with overlapping strips of dough, producing a braid-like appearance. Give it a brush of egg wash and a sprinkle of sugar, and then let it bake til golden.Pear Pastry BraidSounds like a lot, but the time from when you start peeling pears to when you pull the finished pastry out of the oven is less than an hour. It can be sliced and served warm too, meaning that you don’t have to plan crazy far in advance (especially if you already have the pastry dough in the fridge). There’s so much planning around food this time of year that it’s kind of nice to have something you can make when the mood strikes or when someone says they’re going to pop by.Pear Pastry BraidYou know what else is nice? Eating a slice of sweet, flaky Pear Pastry Braid in your pajamas on a Saturday morning. Or a Saturday night. Or both.

What?! I don’t make the rules. I just make the pastry.Pear Pastry Braid

Pear Pastry Braid
makes 1 braid, about 6 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

Pear Filling:
4 medium firm-ripe pears
5 tablespoons granulated sugar, divided
1/2 teaspoon ground ginger
pinch of Kosher or sea salt
juice of 1/2 lemon
1 tablespoon unsalted butter, cut into small pieces

Egg Wash:
1 large egg
1 teaspoon water

Make Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the pear filling. Peel the pears with a vegetable peeler. Working with one pear at a time, use a large, sharp chef’s knife to trim off both ends. Slice down through the stem end to halve the pear lengthwise. Use a small spoon to scoop out the seeds. Slice the pear as thinly as you can.

Place sliced pear pieces in a medium mixing bowl. Toss with 4 tablespoons sugar, ground ginger, salt, and lemon juice. Set aside.

Preheat oven to 400F. Line a half-sheet baking pan with parchment paper.

Assemble the pastry braid. Flour a rolling pin. Unfold dough on the prepared pan. Roll dough out to 12×16-inch rectangle. Orient the pan/rectangle so that the side nearest you is a short side.

Carefully dust the edge of a sharp knife with flour. Cut off two small corners of dough on the edge furthest from you. Leaving a 4×16-inch space in the center for the filling, cut 1-inch diagonal strips strips down both sides of the pastry, as pictured in the post.

Fill the pastry braid. Leaving 1/2-inch of space at each short end, mound pear filling along the center (intact) section of dough. Make sure to leave any accumulated liquid behind in the bowl. Dot filling with butter.

“Braid” the dough. Starting at the edge furthest from you, take a strip of dough and carefully lay it across the filling. Then grab a strip of dough from the right side and carefully lay it over the filling so that it is overlapping the first strip. Continue doing this, alternating left and right until you reach the end of the braid. Fold the short edges up slightly to seal.

Make the egg wash. Combine egg and water in a small bowl and whisk together with a fork.

Paint egg wash over all exposed pastry. Sprinkle with 1 tablespoon sugar. Bake pastry braid for 25-30 minutes, or until pastry is golden and pears are tender.

Let pastry braid cool on its pan on a rack. When you can handle it (I could at 30 minutes, although it was still warm), very carefully slip your hands palm-side-up under the pastry and quickly lift it onto a large cutting board or serving tray. Use a large, sharp chef’s knife to slice it into pieces. Serve immediately.

Pear Pastry Braid is best the day it is made.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the pear filling.”Pear Pastry BraidPear Pastry BraidPear Pastry Braid

Peach Tart

Peach TartIf you’re looking for an easy, elegant late-summer dessert, you’ve come to the right corner of the internet. This Peach Tart, y’all. I can’t get enough.Peach TartIt’s as beautiful as it is delicious, and much easier than pie, whether you make your own pastry or use the frozen stuff.Peach TartWhere most peach desserts are flavored with cinnamon and/or other pie spices, the fruit on this tart is prepared simply.Peach TartPeach TartPeach TartPeach TartPeach TartFresh peaches are sliced thin and tossed with lemon juice before being arranged over pastry, then sprinkled with a tiny amount of sugar and dotted with butter before baking.Peach TartThe result is this golden and gorgeous fruit-forward Peach Tart. There’s nothing to mask the flavor of the peaches because this time of year, when they’re at their peak, there’s no need.Peach Tart

Peach Tart
makes one tart, about 8-10 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces (10 tablespoons) unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the tart:
3-4 medium peaches, sliced very thinly
juice of 1/2 a lemon
2 tablespoons granulated sugar
2 tablespoons unsalted butter, very cold, cut into small pieces

For garnish:
sifted confectioner’s sugar

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Trim any excess overhang. Dock center of the dough with a fork. Refrigerate while you prepare the peaches.

Using a large sharp chef’s knife, slice peaches as thinly as possible, about 1/8-1/16 of an inch. Place slices in a bowl and toss with lemon juice.

Arrange slices decoratively over the crust. Scatter sugar over the top and dot with butter. Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Just pop them with a fork or sharp knife.

Let tart cool completely in the pan on a rack. Use parchment to remove tart to a cutting board. Remove parchment. Sift confectioners sugar over the top. Slice into pieces. Serve immediately.

Tart is best eaten the day it’s made. Slices may be layered with wax paper or parchment and stored in an airtight container in the refrigerator for up to four days.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the tart.”

Peach TartPeach Tart

Nutella Morning Buns

Nutella Morning BunsIf I could change one thing about myself, I think I’d like to be a morning person. I really like mornings (especially the lazy variety), but I have such difficulty getting myself out of bed that I rarely enjoy them. It’s a whole horrible, eight-alarm ordeal on weekdays and I almost always sleep past 11 on the weekends, so I’m either a bleary-eyed mess or out like a light for the start of most days. But, on extremely rare occasions, I wake up early of my own volition—usually with the aid of jackhammers outside my window or the sun shining in my eyes—and I get to enjoy the morning, starting with making myself a nice breakfast.Nutella Morning BunsSometimes mixing flour, sugar, and butter is an act of self-care.

Exhibit A: An unfortunately-timed 6am wake-up call last Saturday was turned around when I realized I had time to make myself a Puff Pancake, my childhood favorite weekend breakfast.

Exhibit B: These Nutella Morning Buns, which I made the previous Saturday when my roommate’s cute pup had to air some early morning grievances. They helped change the trajectory of my day: I got to treat myself, and the batch is large enough that I got to share with eleven of my closest acquaintances! Most everyone loves a fresh pastry swirled with warm Nutella ❤Nutella Morning BunsNutella Morning BunsFor something so rustic and beautiful, Nutella Morning Buns are surprisingly simple to make and come together in a pretty reasonable amount of time. It takes me about two hours to make a batch from the time I decide that a soft, warm bun full of chocolate-hazelnut spread might be nice to the time I dust them with confectioner’s sugar and dig in.Nutella Morning BunsNutella Morning BunsThe dough is very straightforward. It’s got all the usual suspects: flour, a little sugar, butter, milk, and an egg. It requires yeast, of course, but I use the instant stuff here, which simplifies the already simple process, making these buns incredibly approachable.

I’m not the sort of person who bestows wishes or blessings on people, but if I were, I think I’d say “May all your yeast doughs be approachable.” Is that weird? It’s probably weird. 🙂 Nutella Morning BunsIf there’s anything that’s intimidating about making Nutella Morning Buns, it’s probably shaping. Never fear though—it’s really simple and satisfying. Once your dough has risen for 40 minutes, punch it down and roll it into a large rectangle. Spread it with a thin layer of Nutella and then fold it like a letter, so that you have alternating layers of dough and filling. Use a sharp chef’s knife to trim off the ends and slice the rest into a dozen 8×1” strips.Nutella Morning BunsNutella Morning BunsNutella Morning BunsNutella Morning BunsWorking with one strip at a time, twist it up. Then cross the two ends over each other and tuck them into the hole that forms in the center. BOOM! Dough shaped!Nutella Morning BunsNutella Morning BunsRepeat with the rest of your strips and then let them rise a little longer. If some ends come untucked, just nudge ‘em back with your fingers before baking. Or don’t. These are the sort of buns that can take all sorts of manipulation and still look gorgeous when all is said and done. And even if they don’t, a swipe of melted butter and a dusting of confectioner’s sugar can cure all manner of ugly pastry.Nutella Morning BunsNutella Morning BunsBut is there such a thing as ugly pastry when Nutella is involved? I don’t think so. Or if there is, nobody who tried one of these buns during testing found the time to tell me. Oh, and all the test batches were gone (GONE!) within 45 minutes of coming out of the oven, so I’ll just let that speak for itself.Nutella Morning BunsI’m pretty sure it’s impossible to have anything but a beautiful morning when these are around.Nutella Morning Buns

Nutella Morning Buns
makes 12 buns

Dough:
2 3/4-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon fine sea salt
3 tablespoons unsalted butter
1 cup whole milk
1 large egg, room temperature

Filling:
2/3 cup Nutella

For finishing:
2 tablespoon unsalted butter, melted
1 tablespoon confectioners sugar

In a medium-large mixing bowl, whisk together all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan over medium-low heat, melt butter and milk together until just warm to the touch, about 95-110 degrees.

Crack the egg into a small mixing bowl. Whisking constantly, add the butter/milk mixture in a thin stream until completely combined. Add mixture to the dry ingredients and fold together.

Turn dough onto a floured surface and knead 5-6 minutes, until smooth. Gather dough into a ball and place it in an oiled bowl, making sure to get a little oil on all sides. Stretch some plastic wrap over the top and allow dough to rise in a warm, draft-free environment for 40 minutes or until doubled in bulk.

In the meantime, line two rimmed baking sheets with parchment. Set aside.

Shape the buns. Return dough to floured surface. Flour a rolling pin and roll dough into an 18×12-inch rectangle. Spread dough with Nutella, leaving a 1/2-inch border on all sides.

Carefully grab one short side of the dough and fold it over the center, so that the dimensions are now 12×12-inches. Fold the other short side over the top so that the dimensions are 12×6-inches. Tap edges “closed” with your rolling pin.

Carefully lift and turn dough over so that the seam is against the floured surface. Roll the dough so that the dimensions are 14×8-inches. You may lose a bit of filling. This is normal.

Use a large, sharp chef’s knife to trim the short edges of the dough by about 1/2-inch. Slice dough into 12 strips. Working with one strip at a time, twist the ends until you have a loosely-twisted rope of dough. Carefully bring ends toward one another until they cross over one another and create a small hole. Tuck ends into that hole. Place shaped buns on prepared pans, leaving about 6 inches of space between (I can get 6 on a half-sheet sized pan).

Cover pans loosely with wax paper (or parchment) and let rise in a warm, draft-free environment for another 25-30 minutes. Remove wax paper (or parchment). They will not seem to have changed drastically, but if you poke one with your finger, the indentation should remain. If any ends have come loose, just nudge them back into the centers.

Place overnight racks in the center positions. Preheat oven to 375F. Bake buns for 10 minutes. Rotate pans top-to-bottom and front-to-back. Bake another 7-8 minutes, or until golden brown.

Brush warm buns with melted butter. Let cool 10 minutes before dusting with confectioner’s sugar and serving.

Baked buns are best the day they are made, but will keep in an airtight container at room temperature for a day or so. I’ve never had them last longer than 45 minutes out of the oven though.Nutella Morning BunsNutella Morning BunsNutella Morning Buns

Rosemary-Parmesan Cheese Straws

Rosemary-Parmesan Cheese StrawsHappy Halloween! If you’re looking for holiday-appropriate recipes, see here, here, and here. If, however, you are ready to move on to Thanksgiving recipes, you’re in the right place.Rosemary-Parmesan Cheese Straws
Over the next few weeks, I’ll be posting the sorts of recipes I’d like to put on my holiday table. You know, the sorts of things I’d make if I came from a family that cooked on Thanksgiving.Rosemary-Parmesan Cheese Straws
I don’t though, and we already have a reservation, so consider these next six or seven posts as a little teaser of what I will one day make when I get to live out my dream of making a Thanksgiving Dinner at home.Rosemary-Parmesan Cheese StrawsThere is going to be a lot of pie (starting Friday!), but before we get to dessert, let’s have an appetizer: Rosemary-Parmesan Cheese Straws.Rosemary-Parmesan Cheese StrawsThese golden, twisted beauties are perfect for any holiday cheese plate. They’re salty, flaky, cheesy, and have an aromatic hit of fresh rosemary—they’re perfect sidled up to a pile of sliced fresh pears.Rosemary-Parmesan Cheese StrawsWhile these cheese straws look fancy, they are easy to make from scratch and require only eight ingredients. The base recipe is rough puff pastry dough.Rosemary-Parmesan Cheese Straws
Rosemary-Parmesan Cheese StrawsRosemary-Parmesan Cheese StrawsRosemary-Parmesan Cheese StrawsWhenever possible, I like to use rough puff in place of frozen puff pastry. Here, it’s not an option to start with pre-made pastry because minced fresh rosemary is incorporated directly into the dough. Don’t worry—this is extremely easy to make and takes about five minutes total.Rosemary-Parmesan Cheese StrawsOnce you have a dough, roll it into a sheet. Scatter fine, airy shreds of fresh Parmesan over the top and fold it all together like a letter. This will give you flaky layer of dough, along with almost impossibly thin layers of cheese. Flavor allllllll over the place!Rosemary-Parmesan Cheese StrawsRosemary-Parmesan Cheese StrawsRepeat the folding process five more times and give it one extra, cheese-less fold to lock everything in—this is to ensure that there isn’t any exposed cheese left to burn during baking. Let the dough chill for an hour, or even a couple of days.Rosemary-Parmesan Cheese StrawsRosemary-Parmesan Cheese StrawsWhen you’re ready to bake, slice it into long, thin strips. Brush them with egg wash and give them a twist before laying them on parchment-lined baking sheets.Rosemary-Parmesan Cheese StrawsBake the cheese straws for ten minutes before flipping them over and letting them go for another two minutes.Rosemary-Parmesan Cheese StrawsAren’t they stunning?Rosemary-Parmesan Cheese StrawsAnd talk about delicious—layer upon layer of rosemary-speckled pastry and Parmesan.Rosemary-Parmesan Cheese StrawsYes.Rosemary-Parmesan Cheese Straws

Rosemary-Parmesan Cheese Straws
makes 27-28 straws

1 cup all-purpose flour
pinch of Kosher or sea salt
1 tablespoon minced fresh rosemary
5 ounces unsalted European-style butter, very cold, cut into cubes
1/4 cup water or milk, very cold
4 ounces fresh Parmesan cheese, finely grated (about 1 1/2 cups)
1 large egg
1 teaspoon water

Make the pastry. In a large mixing bowl, whisk together flour, salt, and rosemary. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Top with 1/6 of the grated Parmesan (about 2-3 tablespoons). Fold dough in thirds (like a letter), and give it one quarter turn. Roll into an 8×10″ rectangle again, scatter on 1/6 of the Parmesan, fold, and turn. Repeat rolling, scattering, folding, and turning until it has been done six times total. If anything gets warm or soft during this process, return the dough to the refrigerator for 15 minutes before continuing.

Roll and fold one more time (a 7th time); this is to seal in the last layer of cheese. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Preheat oven to 400F. Line two rimmed baking sheets with parchment.

Make egg wash. Combine egg and water in a small bowl. Whisk them together with a fork. Set aside.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Slice in half width-wise, so that you have 2 10×7-inch pieces. Return one half to the fridge.

Slice the remaining piece of dough into 10×1/2-inch strips. Before separating them, brush them all with egg wash. Working with one at a time, twist strips and lay them 2 inches apart on prepared pans. Keep in mind that they will uncoil a bit during baking. If anything gets warm or soft during this process, return the dough to the refrigerator for 15 minutes before continuing.

Bake straws for 10 minutes or until golden brown on the bottoms and light golden on the tops. Flip them over and bake an additional 2 minutes. Remove the pans from the oven. Let straws cool on pans for 3-5 minutes before removing to a rack to cool completely. Repeat slicing, twisting, and baking processes with remaining dough.

Cheese straws are best the day they are made, but may be kept in an airtight container at room temperature for up to 2 days. Do not refrigerate.Rosemary-Parmesan Cheese StrawsRosemary-Parmesan Cheese StrawsRosemary-Parmesan Cheese Straws