Parmesan, Black Pepper and Rosemary Cheese Straws
- Level: Easy
- Yield: 24 cheese straws
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 31
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 12
- Sodium
- 64
- Total: 50 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 10 min
Ingredients
1/2 cup grated Parmesan
1/2 cup finely shredded gruyere cheese
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons cracked black pepper
1 large egg
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
Flour, for dusting
Directions
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- In a small bowl, toss together the cheeses, herbs and cracked black pepper. Reserve 2 tablespoons of the cheese mixture.
- In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
- Roll the puff pastry out on a floured surface to a rectangle about 12-by-10 1/2 inches. Brush the entire surface with egg wash. Cut the pastry in half crosswise forming 2 rectangles. Sprinkle the herb cheese mixture over one rectangle and top with the other. Using the rolling pin, roll the pastry just to help the 2 rectangles adhere. Using a pizza wheel or a sharp knife, cut the layered pastry into 1/2-inch-wide strips; you'll get about 24. Twist each strip and transfer it to a prepared baking sheet, pinching each of the ends tightly, spacing the strips about 2 inches apart from one another. Brush strips with egg wash and sprinkle with reserved cheese mixture.
- Bake until golden brown, 10 to 12 minutes. Cool completely on a wire rack before serving.
Cook’s Note
The assembled cheese straws can be frozen before baking for up to a month. When baking, they can go straight from the freezer to the oven.