Almond-Honey Straws

1. 1

   Preheat oven to 375u00b0. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange pastry so that it's horizontal and trim edges even.

2. 2

   Drizzle or spoon 1/4 cup honey evenly over entire pastry (don't spread) and sprinkle half of pastry with 1/4 cup almonds. Fold honeyed half over almonds, like closing a book. Sprinkle top of pastry with flour and roll back out into a rectangle about 2/3 the size of the one you began with. Drizzle or spoon another 1/4 cup honey over entire pastry, sprinkle half with another 1/4 cup very finely chopped almonds, and fold honeyed half over. Roll with the pin a few times to seal.

3. 3

   With a sharp knife, cut pastry lengthwise into 1/3-in.-wide strips. Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets). Put straws in freezer for 20 minutes so they firm up, then dab tops of strips lightly with egg wash and sprinkle with sugar.

4. 4

   Bake straws until medium golden brown, 12 to 15 minutes. Let cool 1 minute, then loosen gently from sheet with spatula. Serve warm or cool.

5. 5

   Note: Nutritional analysis is per straw.

* Per serving · 4 servings · Values may vary.