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Garlic Parmesan Puff Pastry Cheese Straws with Herbs

Garlic Parmesan puff pastry cheese straws bake into crisp, flaky twists with a savory Parmesan and herb coating. Roll, fold, and twist the cold pastry, then bake until puffed and golden brown.
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Prep Time 20 minutes
Cook Time 18 minutes
cooling 5 minutes
Total Time 43 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 puff pastry sheet, frozen (from a 17.3-ounce package), thawed but cold
  • 1 egg large
  • 1 tbsp water
  • 0.5 cup Parmesan cheese finely grated
  • 1 tsp Italian seasoning dried
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 400°F and set out an 18x13-inch rimmed baking sheet.
  2. Whisk the egg and water together in a small bowl.
  3. Stir the Parmesan, Italian seasoning, garlic powder, and black pepper together in a separate bowl.
  4. Place the pastry on a sheet of parchment paper and roll it into a 10x12-inch rectangle.
  5. Brush the pastry with about half of the egg mixture.
  6. Scatter the Parmesan mixture evenly over the pastry.
  7. Fold the pastry in half to cover the cheese and press gently to adhere.
  8. Roll the folded pastry into a 10x6-inch rectangle.
  9. Brush the top with the remaining egg mixture.
  10. Cut across the 10-inch side into twenty 1/2-inch-wide strips, each about 6 inches long.
  11. Twist each strip a few times.
  12. Arrange the strips about 1/2 inch apart on the parchment and slide the parchment onto the baking sheet.
  13. Bake for 14 to 18 minutes, rotating the sheet halfway through, until the straws are puffed and golden brown.
  14. Cool the straws on the baking sheet for 5 minutes before serving.

Notes

Keep the puff pastry cold while working for the flakiest straws. Store in an airtight container in the refrigerator for up to 3 days; freezer-friendly. For a vegetarian version, use a vegetarian hard cheese in place of Parmesan.