Crisp yet slightly airy. You can't beat puff pastry and cheese. You just can't.
Recipe byTessa Arias
2sheets puff pastry, defrosted overnight in the refrigerator
1/2cupfreshly grated Parmesan cheese
1cupfreshly grated white cheddar cheese
2teaspoonsfinely chopped fresh rosemary
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.