Cheese Straws (Parmesan and Gruyère Puff Pastry)

If you're ever at a loss of what to make for a cocktail party, cheese straws are the answer. They are the perfect companion for cocktails like the French 75 Cocktail, the Last Word Cocktail or simply Champagne - buttery rich and salty to balance the bubbly or sweet and boozy. And they fit right in with a spread of party food.

2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator
1 extra-large egg
½ cup Parmesan cheese, freshly grated
1 cup Gruyère cheese, finely grated
1 tsp. fresh thyme leaves, minced
1 tsp. kosher salt
black pepper, freshly ground

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Roll out each sheet of puff pastry on a lightly floured board until it's 10x12". Beat the egg with 1 Tbsp. of water and brush the surface of the pastry. Sprinkle each sheet evenly with ¼ cup of the Parmesan, ½ cup of the gruyere, ½ tsp. of the thyme, ½ tsp. of the salt, and some pepper. With the rolling pin, lightly press the flavourings 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 10-15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.

Makes 22-24 straws.