Preparation: 15 min
Cooking: 10 min
400 g puff pastry, thawed but cold
1 egg, beaten
mature Cheddar cheese, grated
salt and cayenne pepper
250 ml (1 c) grated Cheddar cheese
250 ml (1 c) grated mozzarella cheese
10 ml (2 t) flour
250 ml (1 c) white wine
2 ml (½ t) garlic powder
salt and pepper
Preheat the oven to 200 °C.
1 Lightly roll out the puff pastry once and brush with beaten egg. Transfer to a baking sheet.
2 Sprinkle generously with cheese. Cut the pastry into long strips and dust with salt and cayenne pepper. Bake for 10 minutes or until crisp and golden.
3 Fondue: Mix the cheeses with the flour in a large bowl and set aside.
4 Pour the wine into a pot and heat over medium heat (don’t let it boil). Add the garlic powder, salt and pepper and stir. Add a handful of the cheese mixture and stir until the cheese has melted. Continue adding the cheese by the handful until it has all been melted in the wine. Pour into a fondue pot.
5 Serve the cheese straws with the cheese fondue.