PARMESAN, BLACK PEPPER AND ROSEMARY CHEESE STRAWS

Parmesan, Black Pepper and Rosemary Cheese Straws image

Provided by Kelsey Nixon

Time 50m

Yield 24 cheese straws

Number Of Ingredients 8

1/2 cup grated Parmesan
1/2 cup finely shredded gruyere cheese
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons cracked black pepper
1 large egg
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
Flour, for dusting

Steps:

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a small bowl, toss together the cheeses, herbs and cracked black pepper. Reserve 2 tablespoons of the cheese mixture.
In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
Roll the puff pastry out on a floured surface to a rectangle about 12-by-10 1/2 inches. Brush the entire surface with egg wash. Cut the pastry in half crosswise forming 2 rectangles. Sprinkle the herb cheese mixture over one rectangle and top with the other. Using the rolling pin, roll the pastry just to help the 2 rectangles adhere. Using a pizza wheel or a sharp knife, cut the layered pastry into 1/2-inch-wide strips; you'll get about 24. Twist each strip and transfer it to a prepared baking sheet, pinching each of the ends tightly, spacing the strips about 2 inches apart from one another. Brush strips with egg wash and sprinkle with reserved cheese mixture.
Bake until golden brown, 10 to 12 minutes. Cool completely on a wire rack before serving.