As fall is a season of comfort food, warm spices and hearty meals meant to help you escape the brisk weather, it was only fitting that our company dinner be the same. Each recipe was created with comfort and sharing in mind, incorporating flavors and textures that everyone would love. We started the meal out with several appetizers – including these cheese straws. While they’re something I’ve personally had before, I’ve never made them – even though they are so easy! With just a sheet of puff pastry, some fresh herbs, and a generous sprinkle of cheese you can make better cheese straws then you can buy in a store, and in no time at all!
These are best baked the day of your event, but if you have to make them ahead of time (like I did), stick them back in the oven for a few minutes to crisp up. Works like a charm! While these straws are great on their own, they’re also fantastic dunked into things like hummus and dips. If you prefer another kind of cheese, or different types of herbs, you could alter the ingredients in this recipe to make them all your own.
Parmesan and Herb Cheese Straws
adapted from Joy the Baker
1 large egg, beaten
few dashes of hot sauce (to taste)
1 sheet frozen puff pastry, thawed but still cold
1/3 cup parmesan cheese
2 tablespoons chopped chives
1 tablespoon minced fresh thyme (I used lemon thyme, it was delicious!)
coarse ground black pepper
coarse sea salt
Position a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper (or a silicon mat) and set aside.
Unfold puff pastry on a lightly floured work surface and roll out just slightly, ensuring the dough is even. The puff pastry should measure about 10×12-inches.
In a small bowl, whisk together egg, hot sauce, and a splash of water. Brush the egg wash over the surface of the puff pastry, then sprinkle with cheese and herbs, coarse pepper, and a bit of salt. Use the rolling pin (or your hands) to gently roll and press the toppings into the puff pastry so they stick.
Using a floured knife or pizza cutter, cut pastry crosswise to divide into two even pieces, about 5×12-inches each. Then cut both pieces of pastry lengthwise into 1/2-inch strips. Hold each end of the individual pastry pieces and twist several times. Place the twisted pastry on the prepared sheet, about 1-inch apart.
Bake for 12 to 14 minutes, until puffed and golden brown. To ensure even baking, take the cheese straws out of the oven halfway through baking to flip. Allow to cool on the pan for 10 minutes before serving.
Cheese straws will last, in an airtight container at room temperature, for up to 3 days. While they’re really best within a day of baking, you can pop them back in the oven for a few minutes to spruce them up.