Herb and Parmesan Cheese Sticks with Vermont Creamery
1/2 recipe Quick Puff Pastry
1 heaping cup shredded parmesan cheese or parmesan cheese blend
3 tablespoons fresh oregano leaves
2 tablespoons fresh thyme leaves
za'atar spice or any spice blend that feels food to you
Line two rimmed baking sheets with parchment paper and set aside.
Lightly sprinkle a clean counter with about a quarter of the shredded cheese. Place the chilled puff pastry atop the cheese and sprinkle the top with another quarter of cheese. Roll the dough into a roughly 8x12-inch rectangle, pressing the cheese into the puff pastry top, and bottom as you roll.
Sprinkle half of the rectangle with a quarter of cheese and sprinkle with oregano, thyme leaves, and a few good sprinkles of za'atar. Fold the puff pastry in half to encase the herbs and cheese.
Sprinkle the remaining quarter of cheese across the counter and on top of the pastry and roll into a 1/4-inch thick rectangle.
Slice the puff pastry into 3/4-inch strips. Cut those strips in half if you'd like shorter cheese straws.
Lift one strip from the counter and twist with both hands. Place the twisted pastry on the prepare baking sheet and press gently to hold the twist.
Repeat this twisting step with each strip of pastry.
Refrigerate straws for 15 minutes while the oven preheats. Place a rack in the center and upper third of the oven and preheat oven to 375 degrees F.
Bake for 15 to 22 minutes, rotating the pans halfway through baking to help all the straws brown evenly.
Remove from the oven and allow to cool to set before serving. Serve with mustard and olives.