You've seen Parmesan Cheese Straws in the freezer section of the grocery store. But they're kind of fun to make at home. Want to give 'em a shot?
What You Need
Original recipe yields 9 servings
1 Tbsp. water
1 frozen puff pastry sheet, thawed (1/2 of 17-1/4-oz. pkg.)
1/2 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Preheat oven to 400°F. Beat egg and water with wire whisk until well blended; set aside. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture. Sprinkle 1/4 cup of the cheese and 1/4 tsp. of the pepper evenly over one of the pastry pieces; cover with remaining pastry piece, egg-side down. Roll gently with rolling pin to seal two pastry pieces together.
Cut crosswise into 18 (3/4-inch-wide) strips. Twist each strip, then place, 2 inches apart, on greased baking sheets, pressing down ends of pastry strips to baking sheet to secure. Brush with remaining egg mixture; sprinkle evenly with remaining 1/4 cup cheese and remaining 1/4 tsp. pepper.
Bake 10 to 12 min. or until golden brown. Serve warm or cooled to room temperature.
Freeze unbaked cheese straws on baking sheet 1 hour or until frozen. Transfer to resealable plastic bag. Seal bag and freeze up to 1 month. Bake unthawed cheese straws 15 min. or until golden brown.
Substitute 1 cup KRAFT Shredded Cheddar Cheese for the Parmesan Cheese.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 9 servings, two cheese straws each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.