Imagine crispy, golden pastry twists bursting with aromatic herbs and the rich, nutty flavor of mimolette cheese that will transport your taste buds straight to the French countryside. These sophisticated cheese straws are not just a snack - they're a culinary experience that will elevate any gathering from ordinary to extraordinary. Whether you're hosting a wine night, looking for an impressive appetizer, or simply craving something deliciously unique, these cheese straws are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 24 straws
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup mimolette cheese, grated
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the cheese straws from sticking.
- On a lightly floured surface, roll out the thawed puff pastry sheet to smooth out any creases and to increase its size slightly. Aim for a rectangle shape that is about 1/8 inch thick.
- In a mixing bowl, combine the grated mimolette cheese, chopped fresh sage, and chopped fresh thyme. Mix well to ensure the herbs are evenly distributed throughout the cheese.
- Sprinkle half of the cheese and herb mixture evenly over one half of the rolled-out puff pastry. Fold the other half of the pastry over the cheese mixture to create a pocket, pressing down gently to seal the edges.
- Using a rolling pin, gently roll the folded pastry to flatten it slightly and help adhere the layers together. Be careful not to press too hard, as you want to maintain the puffiness of the pastry.
- Using a sharp knife or a pizza cutter, cut the pastry into strips about 1 inch wide. You can make them longer or shorter depending on your preference.
- Twist each strip several times to create a spiral shape and place them on the prepared baking sheet, leaving some space between each straw to allow for expansion during baking.
- Brush the tops of the twisted pastry straws with the beaten egg to give them a beautiful golden color when baked.
- Sprinkle the remaining cheese and herb mixture on top of the egg-washed straws for added flavor and texture.
- Bake in the preheated oven for about 15 minutes, or until the straws are puffed and golden brown. Keep an eye on them to prevent burning.
- Once baked, remove the cheese straws from the oven and let them cool for a few minutes on the baking sheet. They can be served warm or at room temperature.
- Enjoy your homemade sage, thyme, and mimolette cheese straws as a delightful appetizer or snack!
Tips
- Ensure your puff pastry is completely thawed but still cold for the best texture and rise.
- Use a sharp knife or pizza cutter for clean, even strips.
- Don't skip the egg wash - it gives the straws that gorgeous golden sheen.
- For extra crispiness, you can chill the prepared straws for 10 minutes before baking.
- Experiment with different hard cheeses like aged cheddar if mimolette is unavailable.
- Store leftover cheese straws in an airtight container for up to 2 days to maintain their crunch.
- For a spicy twist, add a pinch of red pepper flakes to the cheese mixture.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 5g
Protein: 2g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
