Rosemary Cheese Straws

Confession: I ate way too much this weekend. I am checking myself into food rehab this week.

It all started out with these decadent cheese straws courtesy of the Barefoot Contessa:
http://www.foodnetwork.com/recipes/ina-garten/cheese-straws-recipe/index.html

I tried these her way, with the same cheese, the Thyme, and twisting them... but they were OK.
Instead, I added extra sharp cheddar and replaced the Thyme with fresh rosemary. DELISH!

However, after your sister tells you that your legs look like tree trunks....
Well, that is the final straw.
Pun intended!

Diet starts today.

Ingredients

• 2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
• Flour, for dusting
• 1 extra-large egg
• 1 tablespoon water
• 1/2 cup freshly grated Parmesan
• 1 cup finely grated Gruyère cheese
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon kosher salt
• Freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, 1⁄2 cup of the Gruyère, 1⁄2 teaspoon of thethyme, 1⁄2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or thecheese will burn. Cool and serve at room temperature.