Quick Rosemary Cheese Straws
Source of Recipe
American Favorites
List of Ingredients
- 3/4 cup (3 oz) grated mild white Cheddar cheese
- 3/4 cup (3 oz) freshly grated imported Parmesan cheese
- 1 Tbsp plus 1 tsp dried rosemary leaves, crushed
- 1 sheet frozen puff pastry (1/2 of a 17 1/4 oz package), defrosted
Instructions
- Line 3 large baking sheets with parchment paper and set aside. Arrange a rack at center position and preheat oven to 425 degrees.
- Place cheddar, parmesan and rosemary in food processor fitted with a metal blade and process for several seconds until mixture is finely ground to a coarse powder. Remove and set aside.
- Place pastry sheet on a lightly floured work surface and roll into a rectangle 18 by 11 inches. Place pastry sheet so that long end is in front of you. Starting at the short end on your right, cover half of pastry with 1/3 cup cheese mixture. Fold clean half of pastry sheet over cheese and press lightly with your hands. Repeat, rolling pastry to an 18-by-11-inch rectangle, sprinkling half with 1/3 cup cheese mixture, then folding and pressing dough together, 2 more times for a total of 3 times. Let pastry rest for a few minutes if difficult to roll.
- After all cheese has been incorporated, roll dough into an 18-by-11-inch rectangle a final time. Cut dough in half crosswise to make two 11-by-9-inch rectangles. Cut each rectangle into about 22 thin scrips, or straws, 1/2 inch wide by 9 inches long. Twist each strip a few times and place on baking sheets, pressing ends onto parchment and spacing evenly. Bake straws, 1 sheet at a time, until golden brown, about 8 minutes. Watch carefully; check after 5 minutes.
- When straws are done, remove from oven and cool for 5 minutes. Serve warm or at room temperature.
Final Comments
Makes 44 straws
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