Pesto Pastry Straws (Basil & Walnut) - BBQ Central

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Old 10-01-2005, 08:46 AM   #1
Baby Back

Join Date: Jun 2005
Location: CA
Posts: 87
Pesto Pastry Straws (Basil & Walnut)

These are very similar in nature to Cheese-straws and if you cook them the same way, you will get similar results. You can also just cut them into rounds and bake. Either way they are great. I made them first as shortbread rounds and then tried them over again as Pastry Straws. Either way works just fine and these go nicely with stews or just to munch on.

Pesto Pastry Straws (Basil & Walnut)


3 cups All -Purpose Flour, sifted (I prefer Bisquick - it makes a flakier straw)
1 stick of butter (one half cup), softened
1/2 Cup Confectioner's sugar (Icing Sugar for folks in UK/ROI)
1/4 cup of Basil puree (If you don't have any on hand, process basil leaves with some canola oil in food processor or blender and measure out)
1/4 cup Rice Wine (in a pinch Rice Wine vinegar will do or any dry white wine)
2 Tablespoons of Lemon Juice
1/4 teaspoon salt (omit salt if using Bisquick)
1/2 Teaspoon White Pepper
3/4 Cup finely chopped Walnuts (or chopped Pine Nuts/Pignoli)

Mix the flour, sugar, walnuts together in a bowl with the dry spices. Add the softened butter and blend until the mixture forms a coarse meal with pea-sized lumps. Now add in the basil puree, Rice Wine, & lemon Juice. Blend just until evenly mixed.

Form the pastry into a ball and wrap in wax paper. Let rest in the refrigerator at least 30 minutes. When rested, take out, let it warm up for five minutes and then put into a pastry bag. (if baking into rounds, simply roll into a log and cut into 1 inch rounds)

Use the Star attachement or any attachement that extrudes a line of dough with grooved sides. Pipe the dough unto a pan that is line with greased parchment paper. Make them as long as the pan itself. you can break them up later.

Bake in a 375 Degree Oven until golden brown Remove and let cool. The time will vary depending on the circumference of the extruded Pastry Straw. Check them after 15 minutes. They may need as long as 25 minutes.

When they come out, cut to uniform length or cut to varying lengths, let cool. When they cool, they will be brittle and crumbly so you must cut them to desired length BEFORE they cool.

These are great as a snack, served with a hearty soup or as an appetizer.

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Old 10-01-2005, 09:28 AM   #2
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
sounds great , thanks for all the recipes
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