I thought I had killed my rosemary bush.
It was all bare sticks and dry leaves and no matter what I did, nothing changed.I almost bought a new one a month ago but for some reason I waited, and I’m glad I did.
Turns out I did not kill it at all. After some good soaking rain and lots of warm weather my rosemary bush is lush and green and fragrant again. Time to bake something with rosemary!
These cheese and herb pastry straws are quick and easy to make and are just delicious with lots of fresh rosemary.
You can use any herbs you like for these, fresh or dried. I used fresh rosemary and chives from our garden, chopped very finely.
I also used grated parmesan from the supermarket, and frozen puff pastry. Using these pre-prepared ingredients makes these so quick and easy to put together which is perfect for this busy time of year.
The trick to getting these perfect is a good layer of egg wash, lots of herbs and cheese and then squishing it all together before you bake it. Place a piece of baking paper over the top once you’ve sprinkled on your herbs and cheese and roll over it a few times with a rolling pin.
Inspired by this recipe at Just a Taste, you only need a handful of ingredients to make them, they cook quickly, they look fancy, and they taste delicious. That makes them perfect to add to a cheese or dip platter for a party or picnic.
- 2 sheets of frozen puff pastry
- 1 egg (and a little water)
- 1 cup grated parmesan cheese
- a small bunch of fresh herbs chopped finely
- Preheat your oven to 180 C and cover two trays with baking paper.
- Separate the puff pastry sheets and allow them to defrost a little – leave the plastic backing on.
- Whisk the egg with a little water and brush each sheet of pastry with the egg mixture.
- Sprinkle on the grated cheese and chopped herbs.
- Cover the topped pastry with a piece of baking paper and give each one a good roll with the rolling pin to squish it all together.
- Cut the pastry into 1.5 cm strips , twisting each strip and placing it on the baking tray.
- Bake the pastry straws for 10 minutes, or until they are golden and puffed. Turn them over and bake them for another 5 minutes or until golden.
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
Do you grow your own herbs?
What is your favorite herb combo? What herb mix would you use on these pastry straws?