Parmesan Cheese Straws

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Serves 24

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Ingredients:

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1 box frozen puff pastry, (such as Pepperidge Farm), defrosted overnight in the refrigerator+ Add to Shopping List

Flour, for dusting+ Add to Shopping List

1 extra-large egg+ Add to Shopping List

1 tablespoon water+ Add to Shopping List

1/2 cup freshly grated Parmesan+ Add to Shopping List

1 cup finely grated Gruyère or Jarlsberg cheese+ Add to Shopping List

1 tablespoon minced fresh thyme leaves+ Add to Shopping List

1/4 teaspoon ground cayenne pepper+ Add to Shopping List

1 teaspoon kosher salt+ Add to Shopping List

Freshly ground black pepper, to taste+ Add to Shopping List

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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Rate this Recipe

Ingredients:

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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Parmesan Cheese Straws

Serves 24

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