| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 22 to 24 cheese straws |
Ingredients
- 2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
- 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 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 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 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, 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.
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 |
Reviews
Delicious, the toppings make this recipe! To make it easier to press the cheeses in, I put a sheet of parchment paper over the pastry and then rolled a pin over it.
I made these with Asiago cheese as I needed to use some up. I didn’t turn them while baking and they still came out great.
This is a favorite app at our
house. I’ve made these before with a recipe that called for scratch made puff pastry. What a time saver the frozen is and so delicious. I thought a little more cheese flavor was needed and a dash of cayenne pepper (borrowed from that earlier recipe). Highly recommended!!
house. I’ve made these before with a recipe that called for scratch made puff pastry. What a time saver the frozen is and so delicious. I thought a little more cheese flavor was needed and a dash of cayenne pepper (borrowed from that earlier recipe). Highly recommended!!
Been making these for most Holidays for over 10 years- family favorite!
Made these for Thanksgiving; the second batch i added cooked crumbled bacon and pressed it in. Delicious.
So I literally decided to cookie cutter shapes out of the dough after adding all the fixings because it was for a baby shower. Got some great shapes for many types of dips. I even added chives instead of fresh thyme to some of them.
Needed a video of how to twist…my straws were a mess
Made these today. Easy to make and delicious.
Very delicious and easy to make. I follow the recipe exactly, and they work well at both high and lower elevations. I would experiment with the cheeses and herbs, but we love them just as they are.
I make these all the time. I change up the cheese and herbs, but every time I make them everyone wants to know where I bought them. These are great.