Thanks to store-bought puff pastry, these rosemary gouda straws are a total cinch to make for an appetizer for entertaining guests.
- 1–14 ounce package frozen all-butter puff pastry (thawed)
- 1 cup shredded gouda
- Flour for rolling pin
- 1 tablespoon chopped fresh rosemary
- Line two sheet pans with parchment paper.
- Sprinkle the gouda over your work surface. Lightly brush a rolling pin with flour. Roll out the dough to a 10-inch by 12-inch rectangle allowing the cheese to stick to the bottom of the dough. Brush the top with a little water and sprinkle on the rosemary.
- Use a pizza cutter to cut long strips about ½-inch wide. Place the strips 1 inch apart on the prepared sheet pans. Twist each strip and lightly press down the edges. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F. Bake for 15-20 minutes until the straws are puffed and golden brown. Transfer to a wire rack to cool.
- Serve warm or at room temperature. Straws are best eaten the day they are baked.