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Puff and Stuffed Cheese Straws
These Puff and Stuffed Cheese Straws are strips of puff pastry twisted with parmesan, mozzarella, herbs, and Kalamata olives. Taste like cheesy savory olive tapenade bread!
Perfect for elevating your cheese board or pasta dishes.
Prep Time: 20 minutes
Cook Time: 20 minutes
Yields: 12-15 cheese straws
Ingredients
- 2 sheets puff pastry, defrosted according to package
- 1 large egg
- 1⁄2 cup Frigo® Fresh Shredded Parmesan
- 1⁄4 cup Frigo® Low Moisture Whole Milk Mozzarella, grated
- 1⁄4 cup Kalamata olives, rough chopped
- 1⁄4 cup sun-dried tomatoes, minced fine
- 1 tablespoon fresh rosemary
- 1 tablespoon Frigo® Fresh Shredded Parmesan, for garnish
- 1 tablespoon freshly ground black pepper, for garnish
Directions
On a lightly floured surface, roll out one sheet of dough while keeping the second piece covered. Roll dough until it is about 1/16 inch thick. The size of the pastry will depend on the brand you use, but you will likely have a rectangle about 12×20 inches.
Whisk together the egg with about 1 teaspoon of water and lightly brush over the pastry.
On one half of the dough, working on the short side, sprinkle half of the Frigo® Fresh Shredded Parmesan, Frigo® Low Moisture Whole Milk Mozzarella, Kalamata olives, sun-dried tomatoes, and rosemary. Gently fold over the other half of the dough and lightly roll together dough with rolling pin. Using a floured pizza cutter or knife, cut the edges so you have an even rectangle. Then cut even strips about 1⁄4-inch thick and place on parchment paper or Silpat-lined baking sheet, twist for a fancier look.
Brush cheese straws with egg wash, sprinkle with 1⁄2 tablespoon Frigo® Fresh Shredded Parmesan and 1⁄2 tablespoon fresh ground black pepper.
Refrigerate while you preheat the oven to 375° F and start your next sheet of puff pastry dough. Repeat the above directions.
When the oven is up to temperature, bake cheese straws for 15 minutes, gently turn the straws over, and bake for 3 – 5 minutes longer or until cheese is light golden brown on both sides. Remove from the oven and let cool slightly. Serve on a cheese plate with olives and charcuterie.
The straws may be stored in a tightly sealed container for up to 3 days.
