Recipe courtesy of Brian Balthazar
Recipe courtesy of Brian Balthazar
Watch how to make this recipe.
Rosemary-Parmesan Cheese Straws
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: Makes about 30 cheese straws (10 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 226
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 11 g
- Cholesterol
- 68 mg
- Sodium
- 375 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: Makes about 30 cheese straws (10 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 226
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 11 g
- Cholesterol
- 68 mg
- Sodium
- 375 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
- Carefully unfold one puff pastry sheet onto a cutting board and brush with the melted butter.
- Sprinkle with 1/4 cup Parmesan and 1/2 tablespoon rosemary. Add a dash of garlic powder and sprinkle salt across the length of the pastry.
- Fold the sheet in half, lengthwise. Brush the top of the folded sheet with the beaten egg and sprinkle with 1/4 cup Parmesan, 1/2 tablespoon rosemary, a dash of garlic powder and a sprinkle with salt.
- Cut the pastry into 1/2-inch strips with a knife or pizza cutter.
- Twist the strips at each end in opposite directions to create a spiral effect. Stretch each strip slightly and pinch each end as you place the strip onto one of the prepared baking sheets, about 1 inch apart.
- Repeat with the remaining puff pastry sheet, melted butter, Parmesan, rosemary, garlic powder, salt and egg.
- Bake until the straws are lightly browned, 10 to 12 minutes.
- Remove from the oven and allow to cool for 2 minutes before serving.
