Puff Pastry Parmesan Cheese Straws
 
Prep time
Cook time
Total time
 
A tasty appetizer with store-bought puff pastry and parmesan cheese. Perfect with a glass of chilled wine and a great addition to any charcuterie board!
Author:
Recipe type: Appetizer
Serves: 20
Ingredients
  • ½ box frozen puff pastry, defrosted overnight in the refrigerator (I used Fillo Factory puff pastry)
  • ½ cup Parmesan cheese, grated
  • 1 large egg, lightly beaten
  • 1 tsp. fresh rosemary, minced
  • --- sesame seeds (white and black) for topping15
Instructions
  1. Preheat the oven to 400°F. Line two large baking sheets with parchment paper and set aside.
  2. Remove the puff pastry from the refrigerator, where it has been thawing overnight. Unfold the first sheet gently and place the long side of it in front of you on a lightly floured surface. (Return the second sheet of puff pastry to the box and refrigerate or freeze again). Lightly dust the top of the pastry with some flour.
  3. Starting from the center, gently roll out the puff pastry into a rough 12"x16" rectangle.
  4. In a small bowl, beat the egg with a one TBSP. of water to make an egg wash. Using a pastry brush, spread a thin layer of the egg wash over the puff pastry. Sprinkle half of the pastry with grated Parmesan cheese and the fresh rosemary. Lift the other half of the pastry over the first half and gently press the dough down with a rolling pin very gently to enclose completely the cheese. Gently lift the dough and stretch it carefully towards it's right and left sides.
  5. Brush the top surface again with the egg wash and sprinkle with the sesame seeds.
  6. Using a long ruler and a sharp chef's knife (or a pizza cutter), cut the dough vertically (without dragging the knife), into long ¼" strips.
  7. Lift each strip up and place it on the prepared sheet. Hold each end of the strip and twist it into the opposite direction. Gently press the end of each strip down into the baking sheet, so it keeps its shape while baking. Continue with the rest of the strips, twisting them and placing them on the baking sheets.
  8. At this point, the puff pastry has probably become warmer, pop it in the refrigerator for 15 minutes to chill before baking. This will allow them to puff nicely and keep their shape while baking.
  9. Bake for 12 -14 minutes, until lightly browned and puffed.
  10. Cool on a wire rack completely before serving.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/puff-pastry-parmesan-cheese-straws/