These are easy, easy, easy…and absolutely nobody will believe you actually made them yourself! When I saw Ina Garten make them on Barefoot Contessa, I marched right out the next day and made them for a dinner party that night. Didn’t care whether they “went” or not (but they “go” with pretty much everything, are great alongside a simple salad first course). They were a huge hit. Let us know if you try these with any variations (different cheeses or seasonings).
2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator (I use Pepperidge Farm from the supermarket)
Four, for dusting
1 extra-large egg
1 T water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyere
1 t. minced fresh thyme leaves
1 t. kosher salt
Freshly ground black pepper
Preheat the oven to 375 degrees. Roll out each sheet of puff pastry on a lightly floured board until it is 10-by-12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyere, 1/2 t. of the thyme, 1/2 t. of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don’t over bake or the cheese will burn. Cool and serve at room temperature.