Level: Easy

Yield: 22 to 24 cheese straws

Nutritional Analysis (per serving)

Serving size: 1 of 24 servings
Calories: 95
Total fat: 7 g
Saturated fat: 3 g
Carbohydrates: 5 g
Dietary fiber: 0 g
Sugar: 0 g
Protein: 4 g
Cholesterol: 17 mg
Sodium: 105 mg

Total: 30 min Prep: 15 min Cook: 15 min

Ingredients

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyre cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

Directions

1. Preheat the oven to 375F.

2. Roll out each sheet of puff pastry on a lightly floured surface until it measures 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the mixture over the pastry. Evenly distribute 1/4 cup of the Parmesan, 1/2 cup of the Gruyre, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and a pinch of pepper across each sheet. Lightly press the seasonings into the pastry using a rolling pin. Cut each sheet crosswise into 11 or 12 strips with a floured knife or pizza wheel. Twist each strip and place on baking sheets lined with parchment paper.

3. Bake for 10 to 15 minutes, or until the straws are lightly browned and puffed. Flip each straw and bake for an additional 2 minutes. Avoid overbaking to prevent the cheese from burning. Allow to cool before serving at room temperature.