"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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