Straw Cheese

These are made with parings of a puff paste giving it six turns (No. 146); and dredging over the paste at each turn some grated parmesan cheese and red pepper, after it is rolled out. Then roll them very thin, let them rest and cut from the pieces bands an eighth of an inch wide, and seven inches long; place them on a floured baking sheet close together but not touching each other; bake them in a slack oven so that they become dry and crisp.