"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cheese Straws Recipe

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This recipe for Cheese Straws, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Tuesday, February 12, 2008


2 sheets (1 box) of Pepperidge Farm Puff Pastry, defrosted
overnight in fridge
flour for dusting
1 jumbo egg
1 tbsp. water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyere cheese
1 tsp. minced fresh thyme leaves
1 tsp. kosher salt
freshly ground black pepper

Preheat oven to 375 degrees.

Roll out each sheet of puff pastry on a lightly floured board
until it is 10x12". Beat the egg with 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 tsp. thyme,
1/2 tsp. 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 11-12 strips.
Twist each strip and lay on baking sheets lined with
parchment paper.

Bake for 10-15 minutes, or until lightly browned and puffed.
Turn each straw and bake for another 2 minutes. Don't
overbake or the cheese will burn. Cool and serve at room

Number Of Servings:
Number Of Servings:
22-24 straws




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