28
Dec
07

cheese straws

This recipe is straight out of the Barefoot in Paris cookbook that I’ve mentioned earlier. I’ve made these fantastic little babies twice now and people seem to enjoy them, and they’re quite easy to make. You can make them a few hours ahead of time too and they’re still tasty, which is always a plus in my book since I tend to gravitate toward the things that have to be served right out of the oven!

Cheese Straws

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg
1/2 cup freshly grated Parmesan cheese
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves (or dried thyme works well enough)
1 teaspoon kosher salt
Freshly ground black pepper

straw-ingredients.jpg

Preheat the oven to 375 degrees.

Roll out each sheet of puff pastry on a lightly floured board until it’s 10 3 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 (I actually like to use my zig-zag edge ravioli cutter) into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

straws-to-bake.jpg

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.

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