These Cheese Straws with Parmesan, Gruyere, and Thyme are a wonderful appetizer, and so easy to make with frozen puff pastry. 

These are delicious with a glass of wine or a cocktail. They are really easy to make using frozen puff pastry, although making your own homemade puff pastry is kind of a revelation.

Along with the puff pastry, all you need is some freshly grated Parmesan cheese, grated Gruyere cheese, and some fresh thyme.

I love appetizers that are both elegant and easy. I took these to a potluck to celebrate Parisian food, and they were perfect for the occasion (and devoured)! They are meant to be served at room temperature, which makes them even better for a potluck... no need to burden your hostess with asking for oven real estate.

Gruyere is one of my favorite cheeses for baking, especially in and on bread. It a hard cheese, but still melts perfectly. It's really flavorful but not overpowering. If you like burnt cheese, this is a pretty awesome cheese for that too.

Cheese Straws with Parmesan, Gruyere, and Thyme

Ingredients

• 2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator
• 1 large egg and 1 tablespoon water
• 1/2 cup freshly grated Parmesan cheese
• 1 cup grated Gruyere cheese
• 1 teaspoon finely minced fresh thyme
• 1 teaspoon Kosher salt
• Freshly ground black pepper

Instructions

1. Preheat the oven to 375 degrees F
2. Roll out each sheet of the puff pastry to 10 inches by 12 inches.
3. Whisk the egg with the water and brush the surface of the puff pastry.
4. Sprinkle each puff pastry sheet evenly with the Parmesan, Gruyere, thyme, and salt. Grind some pepper over each sheet to taste.
5. Using a rolling pin, lightly press the cheeses and herbs into the puff pastry.
6. Using a pizza wheel or large chef's knife, cut each piece into 12 strips. Twist each strip and then lay them onto a parchment lined baking sheet.
7. Bake for about 12 to 15 minutes, until lightly browned and puffy. Turn them over and bake for another 2 minutes. Cool on a wire rack and serve at room temperature on the same day.

Yield: 24 cheese straws

Recipe adapted from Barefoot in Paris