These are delicious with a glass of wine or a cocktail. They are really easy to make using frozen puff pastry, although making your own homemade puff pastry is kind of a revelation.
Along with the puff pastry, all you need is some freshly grated Parmesan cheese, grated Gruyere cheese, and some fresh thyme.
I love appetizers that are both elegant and easy. I took these to a potluck to celebrate Parisian food, and they were perfect for the occasion (and devoured)! They are meant to be served at room temperature, which makes them even better for a potluck... no need to burden your hostess with asking for oven real estate.
Gruyere is one of my favorite cheeses for baking, especially in and on bread. It a hard cheese, but still melts perfectly. It's really flavorful but not overpowering. If you like burnt cheese, this is a pretty awesome cheese for that too.
Cheese Straws with Parmesan, Gruyere, and Thyme
- 2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator
- 1 large egg and 1 tablespoon water
- 1/2 cup freshly grated Parmesan cheese
- 1 cup grated Gruyere cheese
- 1 teaspoon finely minced fresh thyme
- 1 teaspoon Kosher salt
- Freshly ground black pepper
- Preheat the oven to 375 degrees F
- Roll out each sheet of the puff pastry to 10 inches by 12 inches.
- Whisk the egg with the water and brush the surface of the puff pastry.
- Sprinkle each puff pastry sheet evenly with the Parmesan, Gruyere, thyme, and salt. Grind some pepper over each sheet to taste.
- Using a rolling pin, lightly press the cheeses and herbs into the puff pastry.
- Using a pizza wheel or large chef's knife, cut each piece into 12 strips. Twist each strip and then lay them onto a parchment lined baking sheet.
- Bake for about 12 to 15 minutes, until lightly browned and puffy. Turn them over and bake for another 2 minutes. Cool on a wire rack and serve at room temperature on the same day.
Recipe adapted from Barefoot in Paris