Rosemary Cheese Straws

I was way too excited to make these and at first I was disappointed. I thought they would be hard and crunchy like a cheesy crouton, but they are crispy on the outside and soft on the inside more like a savoury pastry.  Definitely didn't stop us from eating every list one of them!

Rosemary Cheese Straws
Adapted from Shutterbean
Makes 15 straws

• 1 sheet frozen puff pastry, thawed
• flour, for dusting
• 1 egg
• 1/2 tablespoon water
• 1/2 heaping cup of sharp cheddar cheese, grated
• 1/2 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon kosher salt and freshly ground pepper

Preheat oven to 350 degrees F. Place parchment paper on a baking sheet

Roll of the puff pastry to 10 by 12 inches. 

Beat the egg and brush the surface of the pastry - you probably won't need the whole egg.

Sprinkle cheese, rosemary, salt and pepper. Press slightly over the topping to push them into the puff pastry.

Cut 1/2 inch strips. Place on the parchment paper and twist. I found it to be the easiest when I mushed one end to the parchment paper then flipped the strip slowly moving my hands down.

Bake for 10-15 minutes until golden brown. Flip and bake for 2 more minutes.  Let cool and serve warm or at room temperature.