Cheese Straws

• 2 puff pastry sheets (we use Pepperidge Farm), thawed per package directions
• 1 large egg
• ½ cup freshly grated Parmesan cheese
• 1 cup freshly grated Gruyère cheese
• 1 tsp. minced fresh thyme leaves
• 1 tsp. kosher salt
• freshly ground black pepper

Preheat the oven to 375°. Line two baking sheets with parchment paper.

Roll out each sheet of puff pastry on a lightly floured board until it measures about 10"X12" (the unrolled sheet is about 9½"X10".) Beat the egg with 1 Tbs. of water and brush on the rolled pastry. Sprinkle ¼ cup Parmesan cheese, ½ cup Gruyere, ½ tsp. thyme leaves, ½ tsp. salt, and pepper to taste on each sheet. Use the rolling pin to gently press the cheeses and seasonings into the pastry. With a pizza wheel (if you don't have one, use a floured knife), cut each pastry sheet into about 12 strips. Twist into a spiral (it's easiest to do if you twist from both ends), put on the prepared baking sheets, and bake until golden brown and puffy, about 15 minutes. Turn the straws over and bake for another two minutes, then remove from the oven and let cool.

Serve the straws at room temperature.