Cheese Straws

Ina Garten

Copyright 2004, Barefoot in Paris, All Rights Reserved

Show: Barefoot ContessaEpisode: Canapes and Canvases

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 51 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
22 to 24 cheese straws
Level:
Easy
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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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Newest Ratings and Reviews

Read all 51 reviews

  • 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!

    people found this review Helpful.
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  • 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!!

    people found this review Helpful.
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  • on February 06, 2011

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    I loved these...easy to make...just one question...how did you turn them for the last 2 minutes of baking? I tried using a tongs, but they were too soft and a spatula was not long enough...any ideas? thanks...

    people found this review Helpful.
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