Cheese Straws
Jean Bentley
My daughter, Angela, served these at a family dinner and I have since used this a lot for large groups. If you crisscross the straws like Lincoln Logs it is a fabulous presentation.
2 sheets frozen puff pastry (1 box Pepperidge Farm - defrost in refrigerator the night before)
1 egg
1 Tbsp. water
1/2 cup parmesan cheese (grate own)
1 cup gruyere cheese, grated
1 tsp. french minced thyme leaves
1 tsp. kosher salt
Freshly ground pepper
Preheat oven to 375 degrees. Roll out each roll of puff pastry until 10" x 12". Beat an egg with 1 Tbsp. water and brush top of pastry. Sprinkle with cheeses, thyme, salt and freshly ground pepper. Bake for 15-20 minutes until golden brown.
My daughter, Angela, served these at a family dinner and I have since used this a lot for large groups. If you crisscross the straws like Lincoln Logs it is a fabulous presentation.
2 sheets frozen puff pastry (1 box Pepperidge Farm - defrost in refrigerator the night before)
1 egg
1 Tbsp. water
1/2 cup parmesan cheese (grate own)
1 cup gruyere cheese, grated
1 tsp. french minced thyme leaves
1 tsp. kosher salt
Freshly ground pepper
Preheat oven to 375 degrees. Roll out each roll of puff pastry until 10" x 12". Beat an egg with 1 Tbsp. water and brush top of pastry. Sprinkle with cheeses, thyme, salt and freshly ground pepper. Bake for 15-20 minutes until golden brown.
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