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Gruyère Cheese Straws

Posted by Chef at The Food Channel®

from The Kitchens of The Food ChannelFrom The Kitchens of The Food Channel
Gruyère Cheese Straws
  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Serves:8
 
Tagged: cheese straws, Cheddar, Gruyere, Puff Pastry, party appetizer,

Golden twists of pastry with swirls of gruyere and parmesan cheese and a hint of thyme provide a delicate crunch that’s perfect for a party appetizer or afternoon snack.

Why try? By using frozen puff pastry, you can quickly make impressive cheese straws that can be piled high on a platter or gathered into a bunch as a decorative arrangement in a tall glass or vase.

Foodie Byte: While these cheese straws can be stored in an airtight container for a few days, they are truly best when eaten within a few hours.

 

Ingredients

  • 2 sheets (1 box) puff pastry, defrosted overnight in the refrigerator
  • 1 egg, lightly beaten
  • 1/2 cup parmesan cheese, freshly grated
  • 1 cup gruyere cheese, finely grated
  • 2 teaspoons fresh thyme, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Preparation

  • 1
    Preheat oven to 375˚F.
  • 2
    Roll out each sheet of puff pastry to about 10 by 12 inches on a lightly floured board.
  • 3
    Brush the surface with beaten egg, and sprinkle each rectangle evenly with cheeses, thyme, salt, and pepper.
  • 4
    Cut about 12 strips out of each sheet, and twist, laying about an inch apart on a greased baking tray.
  • 5
    Bake for 10 to 15 minutes or until puffed and lightly browned, then turn over and bake another 5 minutes. Serve.

Additional Info

Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 
 
Comments
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Neh
Sun Nov 09 11:40:25 -0600 2008
I was wondering if you had any recipe for the pastry sheets.
 
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Kay Logsdon from The Food Channel®
Mon Nov 10 08:05:00 -0600 2008
From the Editor: Because making pastry sheets can be labor intensive, and because prepared puff pastry will give you terrific results, we generally recommend using the short cut. However, if you want to give homemade pastry sheets a try, here are a couple of links to recipe options: http://homecooking.about.com/od/breadrecipes/r/blbread85.htm http://www.taunton.com/finecooking/recipes/rough_puff_pastry.aspx
 
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