Best Rosemary Parmesan Cheese Straws Recipes

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.

Rosemary-Parmesan Cheese Straws image

Provided by Brian Balthazar

Categories side-dish

Time 30m

Yield Makes about 30 cheese straws (10 servings)

Number Of Ingredients 7

One 17.3-ounce package frozen puff pastry (2 sheets), thawed
4 tablespoons unsalted butter, melted
1 cup fresh finely grated Parmesan
2 tablespoons chopped fresh rosemary
1/2 tablespoon garlic powder
Fine sea salt
1 large egg, beaten

Steps:

Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
Carefully unfold one puff pastry sheet onto a cutting board and brush with the melted butter.
Sprinkle with 1/4 cup Parmesan and 1/2 tablespoon rosemary. Add a dash of garlic powder and sprinkle salt across the length of the pastry.
Fold the sheet in half, lengthwise. Brush the top of the folded sheet with the beaten egg and sprinkle with 1/4 cup Parmesan, 1/2 tablespoon rosemary, a dash of garlic powder and a sprinkle with salt.
Cut the pastry into 1/2-inch strips with a knife or pizza cutter.
Twist the strips at each end in opposite directions to create a spiral effect. Stretch each strip slightly and pinch each end as you place the strip onto one of the prepared baking sheets, about 1 inch apart.
Repeat with the remaining puff pastry sheet, melted butter, Parmesan, rosemary, garlic powder, salt and egg.
Bake until the straws are lightly browned, 10 to 12 minutes.
Remove from the oven and allow to cool for 2 minutes before serving.