Ingredients

• 1 puff pastry, thawed
• 1 cup Parmesan cheese, finely grated
• 2 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 egg, beaten
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon black pepper
• 0.5 teaspoon sea salt

Steps

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine grated Parmesan cheese, chopped thyme, chopped rosemary, cayenne pepper, black pepper, and sea salt. Set aside.
3. Line a baking sheet with parchment paper.
4. Remove thawed puff pastry sheet from packaging and place on a clean work surface.
5. Beat the egg in a small bowl with a fork until well combined.
6. Brush the entire top surface of the puff pastry sheet evenly with the beaten egg using a pastry brush.
7. Sprinkle the Parmesan-herb mixture evenly over the egg-brushed surface, pressing gently so it adheres to the pastry.
8. Using a sharp knife, cut the puff pastry into strips approximately 1/2 inch wide and 3 inches long, cutting first in one direction, then perpendicular to create individual straws.
9. Place each cheese straw on the parchment-lined baking sheet, spacing them about 1/2 inch apart.
10. Bake for 12 to 14 minutes, until the cheese straws are golden brown and crispy, rotating the baking sheet halfway through cooking.
11. Remove from the oven and immediately sprinkle with a pinch of flaked sea salt while still warm.
12. Transfer the cheese straws to a wire cooling rack or serving plate and cool for 2 to 3 minutes before serving.