The more astute among you may have noticed the slightly longer break between posts. Due to a combination of illness and busy-ness, Gill and I agreed to have a little "half term" break. And we both know that cheese straws are hardly exactly high level baking, but sometimes they're just one too many things to do!
These were a slight variation on my usual method, which involved sandwiching the cheese between two layers of puff pastry - here the pastry is brushed with an egg wash and the cheese squashed into the top.
The cheese straws look better - because there is the contrast in the twist of the cheesy side and the non-cheesy side, but the cheese feels less distributed in the twists, I felt.
Also, I think I underbaked these - they could have done with being a bit browner and crispier, but they went down well at Home Group!
250g puff pastry (shop bought! It's okay - even Mary Berry buys hers...)
180g gruyere cheese (I substituted this for mature cheddar), grated
60g parmesan, grated
1 tbsp fresh thyme leaves (It's not thyme season, I substitued this for 1 tsp dried thyme)
salt and pepper to taste
1 large egg, beaten.
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