Rosemary Cheese Straws

I hope you all have enjoyed yourselves during this holiday season. I'm still in denial that in just a few short days we'll be in 2012. I can't deny you all at least one good New Years Eve recipe though, and these cheese straws fit the bill. They're super easy and simple but the reward couldn't be greater. I mean, who doesn't love cheese and puff pastry? I certainly do. 

Here's some more puff pastry recipes that would compliment any appetizer table:

• Pepperoni & Parmesan Palmiers
• Cheesy Caramelized Onion Pastry Bites
  

Recipe Rundown
Taste: Buttery, oh-so-cheesy, fresh, piney and slightly salty.
Texture: Crisp yet slightly airy. You can't beat puff pastry and cheese. You just can't.  
Ease: A few ingredients in a few minutes make a gourmet, impressive appetizer.
Appearance: How could you not want to taste a straw?
Pros: Perfect as an appetizer or accompaniment to soup or salad.
Cons: None, except maybe that they're a bit indulgent. 
Would I make this again? Yessm.

Rosemary Cheese Straws

• 2 sheets puff pastry, defrosted overnight in the refrigerator
• 1 large egg
• 1/2 cup freshly grated Parmesan cheese
• 1 cup freshly grated white cheddar cheese
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon kosher salt
• freshly ground black pepper

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats. 

Roll out each puff pastry sheet on a lightly floured work surface into a 10x12-inch size. Beat egg with 1 tablespoon of water and brush onto the surface of the pastry. 

In a small bowl combine cheeses, rosemary, salt, and a pinch of pepper. Sprinkle mixture evenly over pastry sheets. Gently press mixture into sheets. Slice sheets into thin strips using a pizza wheel or floured knife. Twist each strip and lay on prepared baking sheets.

Bake 10-15 minutes, until browned and puffed. Turn each straw and bake for another 2 minutes. Cool and serve at room temperature.