Cheese Straws

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
22 to 24 straws
Level:
Easy

Ingredients
  • 2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm), defrosted overnight in the refrigerator
  • 1 extra-large egg
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup finely grated gruyere 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's 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 gruyere, 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, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.

  • Let the puff pastry thaw in the refrigerator overnight.

  • Photograph by Quentin Bacon


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