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Caprese Cheese Straws

Caprese Cheese Straws with Spicy Sweet Chilli Sauce

Caprese Cheese Straws
with Spicy Sweet Chilli Sauce

Recipe by Megan Daniels (Food Editor and Stylist)
 
For the cheese straws:
320g puff pastry, sheet
Flour for dusting
200ml basil pesto
10-12 sundried tomatoes, chopped finely
20 mozzarella sticks
1 egg, beaten
 
For the Spicy Sweet Chilli Sauce:
¼ Cup (60ml) Korean chili paste (Gochujang) or a paste of red chillies, fermented soybean paste, rice wine vinegar and salt makes up this paste.
¼ Cup (60ml) Rice wine vinegar
2 Tbsp (30ml) Selati sugar
1 Tbsp (15ml) Honey
1 Tbsp (15ml) sweet chilli sauce
 
Preheat your oven to 200C.
Unroll the pastry on a lightly floured surface and cut in half lengthways.
Spread the pesto and sundried tomatoes over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick.
Place a mozzarella stick onto each of the pastries.
Twist each pastry strip and place on a baking tray lined with parchment.
Brush with egg and bake for 20-25 mins until risen and golden brown.
To make the spicy sweet chilli sauce: Place all the ingredients into a bowl and mix well until combined.
Store in the fridge for up to 4 days.
Serve the cheese straws and the sweet chilli dipping sauce and enjoy!

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