2 cubes or sheets puff pastry
½ cup shredded parmesan cheese
1 cup sharp grated cheddar cheese
½ teaspoon salt or aromat
Fresh ground black pepper
1 egg mixed with 1 teaspoon water
Dry basil, rosemary or parsley to taste
Thaw the puff pastry cubes or sheets according to the package directions.
Preheat the oven 375F.
Roll out the pastry if you used cubes into approximately a 15″ x 15″ square, or if you have pre-rolled sheets just open them up.
Whisk the egg and water and paint the top of the pastry.
Sprinkle each sheet with half the parmesan and cheddar cheese.
Add spices to taste. I used basil, salt and ground pepper on one sheet and rosemary with a bit of parsley and ground black pepper on the 2nd sheet of pastry.
Now take your rolling pin, and press down on the topping to press it into the pastry.
Use a sharp knife or pizza cutter to cut across the pastry in 1″ wide strips. Cut down the length of the pastry to halve each strip. I deliberately made mine different length, just to be different.
Twist each piece and place on a baking sheet covered with parchment paper.
Bake for 10-15 minutes until puffed and lightly browned. Turn each straw around, and bake another 2-3 minutes.
Take out and let them cool down, (if you have the patience) and dig in and enjoy.
Source: Own creation
Prepared, tried and tested by: The Recipe Hunter (Cook & Enjoy)