Herbed Cheese Straws
(recipe adapted from Barefoot Contessa in Paris )
Makes about 30+ cheese straws
- 2 sheets frozen puff pastry, thawed
- Flour, for dusting
- 1 extra-large egg
- 1 tablespoon water
- hot sauce
- 1 cup extra sharp cheddar cheese, grated (make it a heaping cup!)
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon kosher salt
- Freshly ground black pepper
Preheat the oven to 375 degrees F.
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 a few dashes of hot sauce. Now brush the surface of the pastry. Sprinkle each sheet evenly with 1/2 cup of the cheese, 1/2 tablespoon each of the thyme & rosemary, 1/2 teaspoon 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 strips about 1/2 inch wide. 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 temperature.
Shutterbean notes:
-After the first flip, I baked the straws for a good 5 minutes to ensure they were thoroughly browned!