Cheese Sesame Sticks
The weather here is finally shown it’s mercy by going down a little. Now, it’s not to hard for me to start to have good baking days again.
I tried this Nigella’s recipe that suggested a nearly authentic result of Viennese but in a much quicker way. I had some Parmigiano-Reggiano that I want to finish use and Iwant to make something buttery to nibble, so cheese sesame sticks came in mind.
The result was good, but.. it’s not the real thing, I guess the method on how you distribute the butter in the dough kind of play a big role on the final taste. I was happy, but next time I going to stick to the old method of making Viennese.
Also I’m sending the sticks to the YeastSpoting over at Susan of WildYeast
Food Processor Danish Pastry
Resource: How to Be a Domestic Goddess– Nigella Lawson
Ingredients
60ml warm water
125ml milk, at room temperature
1 large egg, at room temperature
250g white bread flour
7g (1 sachet) dried yeast
1 teaspoon salt
25g caster sugar
250g unsalted butter, cold, cut into chunks
Directions
Pour the water and milk into a measuring jug and add the egg, beating with a fork to mix. Put aside. Put flour, yeast, salt and sugar in a food processor and give a quick whizz, just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little, though you still want visitble chunks of at least 1cm. Empty the contents of the food processor into a large bowl and quickly add the contents of the jug. Fold the ingredients together, but don’t overdo it; expect to have a gooey mess with some butter lumps pebbled through it. Cover the bowl with plastic wrap, put in the frige and leave overnight or a few days.
To turn it into pastry, take it out of the fridge, let it get to room temperature and roll it out to a 50x50cm square. Fold the dough square into thirds, like a business letter, turning it afterwards so that the closed fold is on your left, like the spine of a book. Roll out again to a 50cm square, repeating the steps above 3 times. Cut in half, wrap both pieces and store in the fridge for 30 minutes before using, or the freezer to store.
Simplicious 
Marvelous! I love those pictures with the window in the background… A great lightening! So pretty!
Cheers,
Rosa
These cheese stick with sesame look just so yummie, tasty…love the pictures as well.
yummy ^^ … and lovely pictures :-)!! XOXO
Just made puff pastry for the first time and was so tempted to short cut it. I suppose the same is true for yeasted versions. But was it still tasty?
They sound like a lovely way to use up your cheese. Was the shortcut much quicker than the long version of the pastry?
Gorgeous photos! These look so delicous and I love that they can be made in a food processor!
I adore cheese sticks, especially when made with puff pastry, but I love that you used danish pastry, giving them a slightly sweet edge..and the addition of sesame seeds makes them all that much more mouth watering! Beautifully done!
Well, they do look beautiful and sound delicious, even if you think they’re not the real thing. Gorgeous photos too!
Oh yum!! Sesame cheese sticks sound and look so good . . .
Oh wow! These look so good!
I’ve only been making cheese sticks with puff pastry. Danish pastry sounds really good, though. And these cheese sticks look delicious.
Mmmm, these looks great. I hadn’t noticed it in that book – will have to look through it a bit more 🙂
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