Cheese Straws Makes 22 to 24 Straws

INGREDIENTS:

2 sheets (1 box) frozen puff pastry

thawed overnight in refrigerator

1 extra-large egg

½ cup freshly grated parmesan cheese

1 cup finely grated gruyere cheese

1 tsp. fresh thyme leaves, minced

¼ tsp, sea salt

Fresh ground black pepper

METHOD:

Preheat oven to 350 degrees.

On a lightly floured board, roll out puff pastry to 10x12 inches.

Beat the egg with 1 Tbsp. water and brush the surface of the pastry

Sprinkle each sheet evenly with ¼ cup parmesan cheese, ½ cup Gruyere

cheese, ½ teaspoon thyme, salt and pepper.

With the rolling pin, lightly press the seasoning into the puff pastry.

Cut each sheet crosswise with a pizza wheel, into 11 to 12 strips.

Twist each strip and lay on baking sheets, lined with parchment paper.

Bake for 10 to 15 minutes until lightly browned and puffed.

Turn each straw and bake for another two minutes.

Do not overbake or the cheese will burn.

Cool and serve at room temperature.