Cheese Straws

Prep:15 min. Makes: 36 five inch straws

These are so much fun to make. You can easy make up any kind of Cheese Straw that you like. Here are a few I made up.

Here is what you will need to make your regular Cheese Straws!
1 17 oz. package frozen puff pastry, thawed but still cold ( easier to handle)
flour, for dusting
1 large egg
1 cup shredded sharp cedar cheese
1/2 cup grated parmesan cheese
Kosher salt and ground pepper

1. Unfold the puff pastry sheets on a lightly floured surface. Beat the egg with 1 tsp. water; generously brush on the pastry sheets. ( Save some of the egg wash)
2. Combine the cheddar, parmesan, 1/2 tsp. salt and 1/2 tsp/ pepper in a medium bowl. Sprinkle the cheese mixture over 1 pasty sheet, then place the other pastry sheet on top, egg wash-side down, lining up the edges. Lightly dust the pastry with flour; firmly press the top sheet down, then roll our the sandwiched pastry sheets into 10 by 12 inch rectangle.

3. Line 2 baking sheets with parchment paper. Cut the puff rectangle in half lengthwise. Cut each half crosswise into 18 strips. Twist each strip a few times and arrange 1/2 inch apart on the prepared baking sheets. Brush with reserved egg wash. Refrigerate at least 20 minutes or up to 1 day.
4. Position racks in the upper and lower thirds of the oven and preheat to 375*. Bake the cheese straws, switching and rotating the baking sheets halfway through, until puffed and golden brown, 30 to 35 minutes. Slider the straws onto a rack to cool or eat them hot like I do.