Cheese Straws

Freshly made Cheese Straws

I must admit that I have always had a soft spot for cheese bread, cheese sticks, literally anything that is a bread and is slightly covered in cheese. Yes I know not a very low-fat snacking habit, but sure to be a hit at parties or even as a self-indulgent treat once in awhile. Now what could be bad about that? 

The recipe listed below is one of my personal favorites and makes making cheese straws so quick and easy to whip up. Amazingly they are just the right balance between cheesy and flaky, which when combined is pretty splendid if I do say so myself.

Total Time: 30 min
Prep: 15 min
Cook: 15 min
Makes: 22 to 24 straws

Ingredients

• 2 sheets (1 box) frozen puff pastry (such as Tenderflake), defrosted overnight in the refrigerator; or set out on the counter for 2 hours prior to baking
• 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 rosemary leaves
• 1 teaspoon 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 rosemary, 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.

Tenderflake Puff Pastry waiting to be rolled out

Puff Pastry rolled out and ready to go

Fresh out of the oven

xxx