These are simple yet delicious. Last Friday I catered a promotion reception for a good friend who was just promoted to LTC....he was going to have a big sub from Subway with cans of beer, (OK, the 'cans' of beer was my touch, but didn't it sound just awful?) However I couldn't stand for that, so I jumped in and forced my services upon him!
I got this recipe from the cookbook Barefoot In Paris, by Ina Garten, but adapted it just a bit. Either way you make it, they are fabulous. Try doing it with different cheeses and spices, you won’t be disappointed and your guest are sure to be impressed.
I got this recipe from the cookbook Barefoot In Paris, by Ina Garten, but adapted it just a bit. Either way you make it, they are fabulous. Try doing it with different cheeses and spices, you won’t be disappointed and your guest are sure to be impressed.
1 box frozen pastry puff, (2 sheets) defrosted overnight in the refrigerator.
1 large egg
1 TBL water
1/2 cup freshly grated Parmesan cheese
1cup grated Gruyere cheese
2 teaspoon basil leaves (dried and crushed) Ina used thyme leaves & less of them.
1 tsp kosher salt
Freshly ground black pepper
Preheat oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured surface (to about 10x12). Beat the egg with 1 TBL water and brush the surface of the pastry. Sprinkle evenly with 1/4 cup of parmesan, 1/2 cup of Gruyere, 1 tsp basil, 1/2 tsp salt, and some freshly ground pepper. (Freshly ground pepper is SO much better than the pre-ground stuff....trust me.) With your rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel, cut into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10-15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or cheese with burn. Cool and serve at room temperature.
1 large egg
1 TBL water
1/2 cup freshly grated Parmesan cheese
1cup grated Gruyere cheese
2 teaspoon basil leaves (dried and crushed) Ina used thyme leaves & less of them.
1 tsp kosher salt
Freshly ground black pepper
Preheat oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured surface (to about 10x12). Beat the egg with 1 TBL water and brush the surface of the pastry. Sprinkle evenly with 1/4 cup of parmesan, 1/2 cup of Gruyere, 1 tsp basil, 1/2 tsp salt, and some freshly ground pepper. (Freshly ground pepper is SO much better than the pre-ground stuff....trust me.) With your rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel, cut into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10-15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or cheese with burn. Cool and serve at room temperature.
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