Ingredients
- 1 Tbsp. paprika
- 1/2 tsp. dried thyme
- 1/4 to 1/2 tsp. ground red pepper (cayenne)
- 1/4 tsp. salt
- 1 pkg. (17 1/4 oz) frozen puff pastry sheets, thawed
- 1 large egg white, lightly beaten
- 8 oz. sharp Cheddar cheese, shredded (2 cups)
Preparation
Step 1
- Grease two large cookie sheets. In small bowl, combine paprika, thyme, ground red pepper, and salt.
- Unfold 1 puff-pastry sheet. On lightly floured surface, with floured rolling pin, roll pastry into 14" square.
Lightly brush with egg white. Sprinkle half of paprika mixture on pastry. Sprinkle half of Cheddar on half of pastry.
Fold pastry over to cover cheese, forming rectangle.
With rolling pin, lightly roll over pastry to seal layers together. With pizza wheel or knife, cut pastry crosswise into 1/2 inch strips.
Preheat oven to 375. Place strips 1/2 inch apart on prepared cookie sheets, twisting each strip twice to form spirall and pressing ends against cookie sheet to prevent strips from uncurling. Bake cheese straws until golden, 20 to 22 minutes.
With spatula, carefully transfer to wire racks to cool.
Repeat with remaining puff-pastry sheet, egg white, paprike mixture, and cheese.
Store in airtight container up to 1 week. Makes about 48 cheese street.