| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 22 to 24 straws |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 22 to 24 straws |
Ingredients
- Deselect All
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 95 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 17 mg |
| Sodium | 105 mg |
| Serving Size | 1 of 24 servings |
| Calories | 95 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 17 mg |
| Sodium | 105 mg |
Reviews
Super delicious and always a crowd pleaser. Twisting them is a little tricky. I started twisting them in the middle and worked my way to the ends. Some cheese does fall out, but I just piled it into a few small mounds on some parchment paper on a sheet pan, baked them for a few minutes and made some cheese crisps. Bonus appetizer! My oven always bakes a little cool, so I had to cook them a little longer to get the perfect level of brown crispiness. Thanks Ina!
Taste amazing. I cut them in half before twisting. They are so long and hard to twist, otherwise. Half size comes out great and easier to serve imho.
Delicious Delicious Delicious !!!! Thank You.
love these. make them all the time and there are never any left
Agree tough to twist, but delicious.
These are so good! I used a long straw to roll them. They were so good! Next time I’ll make a dipping sauce!
Yammy
Very difficult to twist. The cheese falls out and they weren’t crispy.
Super easy, super tasty and I get rave reviews whenever I take them to parties. Perfect addition to a meat & cheese tray, veggie platter, picnic, dip tray, etc. No one believes me when I tell them how easy they are to make. Make shorter straws for dip tray as they do snap in half with thicker dips.
I’ve made these twice now and they are a big hit……….really easy!