Serves 12
45 min
Olive Cheese Straws
Recipe GLPR5d9549e97d423f
Golden, crispy pastry straws loaded with aged cheddar, parmesan, briny olives, and fragrant thyme. These savory bites make an impressive appetizer or snack, perfect for entertaining or a quick treat. They can be served warm or at room temperature, and keep for several days in an airtight container.
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Ingredients
1 sheet frozen puff pastry, thawed according to package directions
1/3 cup grated aged cheddar cheese
1/3 cup grated parmesan cheese
1 cup finely chopped green or kalamata olives
1 tablespoon fresh thyme leaves
1 large egg
1 teaspoon water
All-purpose flour for dusting
Directions
Allow the puff pastry to thaw according to package directions. On a lightly floured work surface, gently roll out the thawed pastry to about 1/16 inch thickness, creating a rectangle approximately 12 by 30 inches.
In a small bowl, whisk together the egg and water until well combined. Lightly brush this egg wash across the entire surface of the rolled pastry.
Working on one half of the pastry (lengthwise), evenly sprinkle the grated parmesan, cheddar cheese, chopped olives, and fresh thyme. Carefully fold the other half of the pastry over the filling and gently press with a rolling pin to seal. Using a floured knife or pizza cutter, trim the edges to form an even rectangle.
Using your floured knife, cut the pastry into even strips about 1/2 inch wide and 6 inches long. You may twist each strip for visual appeal, or leave them straight. Arrange the strips on a parchment or silicone mat-lined baking sheet.
Refrigerate the pastry strips for at least 10 minutes while preheating your oven to 375°F.
Bake the straws for approximately 15 minutes, until they are golden brown. Carefully turn each straw over and bake for an additional 1 to 2 minutes until the other side is also golden and crispy.
Remove from the oven and allow to cool for a few minutes on the baking sheet. Serve warm or at room temperature. Once completely cooled, store in a tightly sealed airtight container for up to 3 days.
