1 sheet puff pastry at room temperature (half of a 17.3-oz. package)
14 servings suya seasoning mix (recipes below)
Equipment
bowl
frying pan
baking sheet
oven
spatula
Directions
Unfold pastry sheet; lay flat on a lightly floured board.
Roll into a 1/16-inch-thick rectangle (10 by 14 in.); cut in half crosswise. Lightly brush both halves with egg.
Sprinkle one evenly with seasoning mix. Set remaining half, egg side down, over seasoned half, aligning edges. Gently roll to seal layers without enlarging rectangle.
Cut rectangle lengthwise into 1/2-inch-wide strips.
Brush tops lightly with more egg; save remaining egg for other uses or discard.
Sprinkle strips evenly with salt (or sugar if using a sweet seasoning mix); with your hand, press lightly into surface of puff pastry.
One at a time, pick up strips by both ends, twist in opposite directions, and transfer to buttered 12- by 15-inch baking sheets (you'll need two), placing strips about 1 1/2 inches apart. Press ends onto sheets.
Bake salt-crusted straws in a 400 regular or convection oven (sugar-crusted ones at 35
until crisp and lightly browned, 8 to 13 minutes (14 to 20 minutes for sweet), switching pan positions halfway through baking.
Let straws cool about 1 minute on sheets, then, with a wide spatula, loosen while still warm and transfer to rack (if straws stick, return pans briefly to oven to reheat).
Serve warm or cool.
Mexican Cheese Seasoning
Mix: In a small bowl, mix 1/2 cup finely shredded Mexican cheese blend or cheddar cheese, 2 teaspoons cumin seeds, and 1 teaspoon chili powder.
Tomato-Basil Seasoning
Mix: In a small bowl, mix 1/4 cup grated parmesan cheese, 2 tablespoons finely chopped drained dried tomatoes in oil, 1 tablespoon minced garlic, and 1 teaspoon dried basil.
Cinnamon-Nut Seasoning
Mix: In a small bowl, mix 1/3 cup finely chopped pecans, 1 tablespoon firmly packed brown sugar, and 1/2 teaspoon ground cinnamon.
Coconut-Orange Seasoning
Mix: In a small bowl, mix 1/3 cup sweetened flaked or shredded dried coconut, 1 teaspoon sugar, 1 teaspoon grated orange peel, and 1/2 teaspoon ground ginger.
