I whipped up a batch of these flaky, cheesy nibbles yesterday. They were delicious!
Puffy Cheese Straws
- 12 ounces/350 grams puff pastry, either pre-made or homemade
- 1/2 cup freshly grated Parmesan
- 1/2 cup finely grated Emmental
- flour for rolling pastry
On a lightly floured work surface, roll out puff pastry into a big square, about 1/8 inch thick.
Scatter evenly with the grated Parmesan, then fold in half and roll out again until it is 1/8 inch thick.
Cut into ½ inch strips, lay on a baking sheet, and then twist each strip 3-4 times.
Scatter over the Emmental and bake for 12 minutes, or until golden.
Cool on baking sheet.
These can be kept in an airtight container for up to 2 days. They are fragile, so handle carefully.