Ingredients
- 2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
- Flour, for dusting
- 1 extra-large egg
- 1 tablespoon water
- 1/2 cup freshly grated Parmesan
- 1 cup finely grated Gruyère cheese
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon kosher salt
- Freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of the thyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
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By paintingcookingnut
San Diego, CA
on May 11, 2012
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not that hard to make, especially after you do them a time or two. we prefer them warm, though, not at room temp.
By lorrick_12976999
Sandy, 77
on May 30, 2011
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This is a great recipe! Very easy to accomplish, and the straws come out of the oven looking fabulous! I turned the straws with a pair of tongs. They were crispy enough that they didn't fold up on me. The aroma is heavenly, also, in an Italian bakery sort of way!
By sasseekat2
on March 19, 2011
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love this recipe; the first time I made these I had some difficulty turning them over as they were a little soft. Next time I made them I cut them in half; much easier!!
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