Rosemary Parmesan Cheese Straws Recipes

PARMESAN, BLACK PEPPER AND ROSEMARY CHEESE STRAWS

Parmesan, Black Pepper and Rosemary Cheese Straws image

Provided by Kelsey Nixon

Time 50m

Yield 24 cheese straws

Number Of Ingredients 8

Ingredients

1/2 cup grated Parmesan
1/2 cup finely shredded gruyere cheese
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons cracked black pepper
1 large egg
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
Flour, for dusting

Steps:

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a small bowl, toss together the cheeses, herbs and cracked black pepper. Reserve 2 tablespoons of the cheese mixture.
In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
Roll the puff pastry out on a floured surface to a rectangle about 12-by-10 1/2 inches. Brush the entire surface with egg wash. Cut the pastry in half crosswise forming 2 rectangles. Sprinkle the herb cheese mixture over one rectangle and top with the other. Using the rolling pin, roll the pastry just to help the 2 rectangles adhere. Using a pizza wheel or a sharp knife, cut the layered pastry into 1/2-inch-wide strips; you'll get about 24. Twist each strip and transfer it to a prepared baking sheet, pinching each of the ends tightly, spacing the strips about 2 inches apart from one another. Brush strips with egg wash and sprinkle with reserved cheese mixture.
Bake until golden brown, 10 to 12 minutes. Cool completely on a wire rack before serving.

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