Parmesan Garlic Cheese Straws

Makes about 14 -16 cheese straws, depending on how wide you cut them

These can be made in the morning, kept in the fridge all day and then baked off when you are ready for them. 

1 sheet frozen puff pastry
2 ounces Parmigiano Reggiano cheese (sometimes I use half Parm and half Pecorino cheese for a sharper taste)
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 large pinch of fine sea salt

Remove wrapping from the puff pastry sheet and lay out on the counter for about 30 minutes to defrost, until you can open the pastry sheet easily.

While the puff pastry is defrosting, prepare the cheese filling.  You can grate the cheese on the file holes of a hand grater, but I like to do mine in either the food processor or, for such a small amount of cheese, I use my grinder attachment on my immersion blender.  Grind cheese until very fine.  Add the garlic and onion powders and grind until blended.

Line two rimmed baking sheets with baking parchment. 

Sprinkle a third of the cheese mixture on the counter.  Lay the pastry sheet on top.  Sprinkle another third of the cheese on top of the pastry sheet.  Fold the pastry sheet in half, top with the rest of the cheese and press the cheese into the sheet with a rolling pin.  This will also enlarge the pastry size. 

With a very sharp knife, cut the pastry sheet in half vertically and then cut each half into ½ inch strips horizontally.  Twist each strip, rolling in the cheese as you go, and place on a baking sheet. Repeat with remaining cheese.  (Save any leftover cheese for another use.)

Refrigerate the pastry for about 30 minutes (puff pastry rises better when cold).  Meanwhile, preheat the oven to 400°F.   (You can also keep these in the fridge all day until you are ready to bake.  Cover lightly with plastic wrap so they don't dry out.)

Bake for about 12 - 15 minutes, until golden brown.  Serve immediately. 

The Italian Dish