Holiday entertaining? Need a really delicious, super easy, make-ahead appetizer/snack? Voila!
I made these Herbed Cheese Straws as one of a few appetizers for Thanksgiving Day? Yes, I said one of a few appetizers. Why, you ask? Because I am clearly insane and can not be stopped. (As further proof, I admit that I made three other desserts in addition to the ultimate pumpkin pie…) I really do need an entertaining 12-step program.
Crunchy and light, these are great to serve with a cold cocktail! I made them the night before and the Misses helped me twist – how easy is that? Cheers!
Herbed Cheese Straws
Yield: about 30 straws
2 sheets frozen puff pastry, thawed
Flour, for dusting
1 extra-large egg
1 Tbsp. water
1 heaping cup extra sharp cheddar cheese, grated
1 Tbsp. fresh thyme leaves, minced
1 Tbsp. fresh rosemary, minced
1 tsp. kosher salt
Freshly ground black pepper
1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
2. Roll out each sheet of puff pastry on a lightly floured board until it is 10 x 12 inches.
3. Whisk together the egg, water, and a few dashes of hot sauce.
4. With a pastry brush, brush the egg mixture onto the pastry.
5. Sprinkle each puff pastry sheet evenly with the cheese, thyme, rosemary, salt, and pepper. Using the rolling pin, or your hands, lightly press the toppings into the pastry.
6. Cut each puff pastry sheet with a pizza wheel crosswise into strips approximately 1/2 inch wide. Twist each strip and lay on baking sheets.
7. Bake for 10 to 15 minutes, or until lightly browned and puffed. Gently turn each straw over and bake for another 3 to 5 minutes until golden brown. Cool and serve at room temperature.