---------- exported from cookworks for meal-master, v7.0
      title: poppy seed cheese straws
 categories: french
   servings: 12
       1 lb unsalted butter
       1 lb flour
       1 t  salt
       1 c  water
       1 ea egg white
     1/2 c  parmesan cheese
       2 t  poppy seeds
 cut the chilled butter into small dice
 place flour onto a pastry board or into a large bowl
 make a well in the center and place the butter and salt in the well
 fold into the center with a pastry scraper or a spoon
 add water 1-2 tablespoons at a time-mix well
 continue to add water and mix until all water has been added
 turnout onto a generously floured board
 rollout dough to a 3/8-inch thick rectangle
 brush the flour off of the top and fold ends in to meet in the center
 brush the flour off of the top
 fold in half and rollout to a 3/8-inch thick rectangle
 fold to the center, as before
 rollout, brush, and fold again
 (cover and chill for 10 minutes if dough becomes too hard to work)
 rollout into a 1/2-inch thick rectangle
 brush with egg whites and sprinkle generously with grated cheese
 fold in half and rollout to a thickness of 1/8-inch
 with a pastry wheel, cut into 1/2-inch strips
 roll in poppy seeds to coat lightly
 twist strips 2-3 times to form a spiral
 press ends onto parchment to anchor well
 chill for 30 minutes
 bake @ 400 degrees for 8-10 minutes, until puffy and golden remove from
 serve hot, warm, or at room temperature