Cheese Straws

Our family clearly loves cheese and bread and these cheese straws combine the best of both.  If you cut them in half before cooking, they would be a great appetizer (the full ones are very long).  My kids loved them and ate them all before I could even try one.  I made a few with the thyme and most without, since my kids are not huge herb fans, but it made no difference- they liked them all!

Cheese Straws ready for any occasion

My kids love these cheese straws!

Cheese Straws

1 sheet frozen puff pastry (Pepperidge Farm), defrosted for a few hours in refrigerator
flour for dusting
1 egg
1 tablespoon water
1/4 cup freshly grated Parmesan
1/2 cup finely grated Gruyere cheese
1/2 teaspoon thyme leaves
1/2 teaspoon kosher salt
freshly ground pepper

Preheat oven to 375°
Roll out sheet of puff pastry on lightly floured counter until it is 10 by 12 inches. Beat egg with 1 teaspoon water and brush surface of pastry. Sprinkle with Parmesan, Gruyere, thyme, salt and pepper. With rolling pin, lightly press the cheese into the puff pastry. Cut each crosswise with knife or pizza cutter 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. Cool and serve at room temp. Enjoy!

From Ina's cheese straw recipe