Easy Cheddar and Roasted Garlic Cheese Straws.
You can’t expect me to end 2016 on anything other than a seriously cheesy note.
In more ways than one.
Would screaming BUT I LOVE YOU be too much?
I realize that it’s one of the last days of the year, but cheese straws might be my new THING. In fact, I may declare 2017 the year of the cheese straw. And not just any cheese straw.
The puff pastry cheese straw!
And not just any puff pastry cheese straw.
The roasted garlic and sharp cheddar puff pastry cheese straw!
This just keeps getting better.
If you’ve spent any amount of time here, then you know my crazy obsession with puff pastry. I mean, it’s so wonderfully flakey and delicious that I could eat it alone. Like hey, let’s just bake up a sheet of puff pastry and… eat it.
But aside from that, it takes certain dishes up a level. My favorite being pot pie. But also! Quick tarts, homemade pop tarts, hand pies and the like. It’s just soooo good.
To make a cheese straw with just, well… cheese? That isn’t me. So I had to use some buttery, caramely roasted garlic cloves and oh mylanta is the flavor incredible. I could not stop eating these. Max could not stop eating them!
I think my favorite part about them, aside from them being simple, is that while they can be a wonderful addition to a charcuterie plate, they are fantastic on their own. You could serve them with a bowl of olives or some roasted peppers and it would be such an impressive appetizer or snack. Everyone would FREAK!
Perfect way to end the year. Cheese freaks unite.
Easy Cheddar and Roasted Garlic Cheese Straws
- 2 heads garlic
- 1 tablespoon olive oil
- 2 sheets frozen puff pastry, thawed
- 12 ounces sharp cheddar cheese, freshly, finely grated
- 4 ounces parmesan cheese, freshly, finely grated
To roast the garlic, preheat the oven to 350 degrees F. Slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper and peel any excess paper off. Pour a bit of the oil over each bulb. Wrap the bulbs tightly in foil and place in the oven. Roast for 45 to 60 minutes, until the cloves are caramel and golden in color. You can do this process ahead of time!
Once fairly cooled, squeeze the cloves out into a bowl and mash them with a fork, adding a pinch of salt.
To make the cheese straws, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place 1/3 cup of cheese on the surface and place your sheet of pastry down. Cover it with 1/3 cup of cheese and roll it out with a rolling pin, pressing the cheese into the pastry and thinning it out. Rub half of the roasted garlic over top and then add another 1/3 cup of cheese. Fold the pastry in half and add another sprinkle of cheese on top, then roll it out again until it’s pretty thin. Slice the pastry into 1-inch strips and twist them, placing them on the baking sheet. Repeat with the other sheet of pastry.
Place the baking sheet with the twists into the freezer and chill for about an hour before baking.
Bake the straws for 15 to 20 minutes, until golden and puffed. Remove from the sheet and serve!
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