Always a crowd pleaser, cheese straws are super easy to make, if a little messy!

My favorite recipe is Ina Garten’s Cheese Straws [Barefoot Contessa recipe link].

Of course feel free to change up the toppings if you want to get creative. I usually skip the thyme leaves just because I never have them on hand.

Ina Garten’s Cheese Straws

2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator
1 egg
1/2 cup freshly grated Parmesan cheese
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves (optional)
1 teaspoon kosher salt
Freshly ground black pepper

Preheat the oven to 375 degrees.

Roll out each sheet of puff pastry on a lightly floured board until it’s 10 x 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyère, 1/2 teaspoon of the thyme, 1/2 teaspoon 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 to 15 minutes, until lightly browned and puffed. Turn each straw (or the entire baking sheet if you’re lazy) and bake for another 2 minutes. Don’t overbake or the cheese will burn. Cool and serve at room temperature. ** If you happen to peek at them and see cheese oils seeping and the cheese looking gloopy, don’t panic! In just a few more minutes they will puff up and look delicious.