Cocktail Straws Recipe
1 C. grated Reggiano Parmigiano cheese
1 C. grated aged Cheddar cheese
2 t. salt
1 t. cayenne pepper
1 T. dried thyme
Flour for dusting the work surface
1 (17.3-oz) pkg. (2 sheets) frozen puff pastry
1 egg, beaten
Mix together Reggiano Parmigiano, Cheddar, salt, pepper and thyme.
Roll out one sheet of the pastry into a square about 12 or 13 inches on a side. Brush surface with the egg. Sprinkle 3/4 cup of cheese mixture onto the top half of the sheet of dough. Fold bottom up on top of the cheese and roll out again into a large rectangle. Sprinkle 1/4 cup of the cheese mixture all over the surface and press into the dough with the rolling pin. Using a pizza cutter, cut into strips 3/4-inch wide. Twist each strip into a corkscrew shape, and refrigerate on a non-stick baking sheet.
Repeat with the other sheet.
Refrigerate for 30 minutes. Preheat the oven to 400° F. Bake twists 15 minutes until golden. Cool and serve.