Mini Cheese Straws

Mini Cheese Straws

Made Famous By:  Barbara Frost

Some days you work over time as a Mom of three.  This week my little princess has had the flu.  All you parents out there know what it is like when one of your munchkins gets sick.  In the professional world I believe it would be called OVERTIME!  As in 24 hours a day over time with your “job” slash precious child stuck to your side as you sleep.

On one of the last nights of her sickness my darling little girl went to the restroom.  Then I hear her little voice say, “Mommy!  Mommy!”  I thought  oh dear…..

When I got to the door she said, “Mommy…I accidentally accidented on the floor.”

She had the saddest look on her face and I could tell she felt REALLY bad about what had just happened.  Poor little girl. 

That is what you call triple overtime for a Mom.

One of my dear friends Barbara Frost brought these over to us one evening and they didn’t last long.  My kids ate them in about 2 seconds flat.  They are flaky and super easy to make using puff pastry sheets!!

Mini Cheese Straws

2 Sheets (1box) Frozen Puff Pastry, Defrosted

1 Extra-Large Egg

½ Cup Freshly Grated Parmesan Cheese

1 Cup Finely Grated Gruyere Cheese

1 tsp Minced Fresh Thyme Leaves (you can use dry)

1 tsp Kosher Salt

Freshly Ground Pepper

*Preheat oven  to 375

*Roll out Each sheet of puff pastry on a lightly floured board until it’s 10 x 12 inches.

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

*Sprinkle each sheet evenly with ¼ Cup of the Parmesan, ½ Cup of the Gruyere, ½ tsp of the thyme, ½ tsp of the salt, and some pepper.

*With the rolling pin, lightly press the flavorings into the puff pastry.  Cut each sheet crosswise with a floured knife or pizza wheel 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 the cheese will burn.  Cool and serve at room temperature.