A sweet Canadian treat from Quebecois chef, restaurateur and cookbook author Martin Picard.
1 sheet puff pastry or trimmings
8 cups maple syrup
Step 1: Roll out the pastry to a little less than 1/16" thick. Using a pastry wheel, cut strips 3/4" wide and 6" long.
Step 2: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 3: Hold the ends of a pastry strip between your fingers and twist it several times. Repeat for each strip. Place the strips on the baking sheet. Leave room between the strips, because they will expand while baking. Bake until the straws are golden, about 15 minutes.
Step 4: Remove the straws from the oven and submerge them in the maple syrup. Let the straws soak 1 hour and then remove them from the maple syrup.
Step 5: Strain the syrup through a fine-mesh chinois and save for another use. The straws may break when handled but will still be delicious. For those who like crispy straws, they'll stay that way for about 3 hours. For those who enjoy straws softened by the syrup, they'll keep for up to 1 week.
Makes about 30 straws
See more recipes from Martin Picard.
Reprinted with permission from Martin Picard's Sugar Shack Au Pied de Cochon (2012).