Cheese Straws: Totally Worth It

Frozen puff pastry is a miracle worker in the kitchen Especially for these super fabulous Cheese Straws. Light, crunchy, cheesy, indulgent, sophisticated. How can one food be all those things? Hmmm. Trust, it just is!

This recipe is an Ina Garten. I will def be making again.... and again and again.

Gruyere, thyme, parm, puff pastry. A perfect quartet!

These are great for a cocktail party or game day. They are decadent with a glass of wine or champs. Or if you are my son, a tall lemonade. (He's 10.)

We had these on a French-themed night when I made my fab French Onion Soup. They are so much fun to make and eat!

Cheese Straws

(Makes 22 to 24 straws)

From "Barefoot in Paris"

By Ina Garten

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 Gruyere

1 tsp. minced thyme leaves

1 tsp. kosher salt

Freshly ground black pepper

Preheat the oven to 375 degrees Fahrenheit.

Roll out each sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Beat the egg with 1 Tbsp. 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 tsp. of the thyme, 1/2 tsp. 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.