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 or Jarlsberg cheese
1 tablespoon minced fresh thyme leaves
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Directions:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Take puff pastry out of the fridge and let sit at room temperature 10 to 15 minutes before you start rolling it out. 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.
In a medium mixing bowl toss together the 1/4 cup of the Parmesan, 1/2 cup of the Gruyère, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, ground cayenne pepper, and some black pepper.
Use a rolling pin to lightly press down on puff pastry. Cut each sheet crosswise with a pizza wheel into 12 strips. Twist each strip and arrange on the baking sheet.
Place in oven and bake for 10-15 minutes. (Should be lightly browned and puffed) Flip straws and bake for an additional 2 minutes. Let cool before serving.
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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 or Jarlsberg cheese
1 tablespoon minced fresh thyme leaves
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Directions:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Take puff pastry out of the fridge and let sit at room temperature 10 to 15 minutes before you start rolling it out. 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.
In a medium mixing bowl toss together the 1/4 cup of the Parmesan, 1/2 cup of the Gruyère, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, ground cayenne pepper, and some black pepper.
Use a rolling pin to lightly press down on puff pastry. Cut each sheet crosswise with a pizza wheel into 12 strips. Twist each strip and arrange on the baking sheet.
Place in oven and bake for 10-15 minutes. (Should be lightly browned and puffed) Flip straws and bake for an additional 2 minutes. Let cool before serving.
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