Olive Cheese Straws


  • 1 sheet puff pastry
  • 1 large egg
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated aged cheddar cheese
  • 1 cup finely chopped California Ripe Olives
  • 1 tablespoon fresh thyme


Defrost the puff pastry according to the package directions. On a lightly floured surface, roll out the dough until it is about 1/16 inch thick. The size of the pastry will depend on the brand you use, but you will likely have a rectangle about 12×30 inches.

Whisk together the egg with about 1 teaspoon of water and lightly brush onto the pastry.

On one half of the dough, working cross-wise, sprinkle the parmesan, cheddar, olives and thyme. Gently fold over the other half of the dough and lightly press with the rolling pin. Using a floured pizza cutter or knife, cut the edges so you have an even rectangle. Cut even strips and place on a parchment or Silpat-lined baking sheet, twisting if you wish.

Refrigerate the dough while you preheat the oven to 375° F.

Bake for about 15 minutes, then gently turn the straws over, and bake for 1-2 minutes more. Remove from the oven and let cool slightly. Enjoy warm or at room temperature. Once cooled, the straws may be stored in a tightly sealed container for up to 3 days.

By: Liren Baker of Kitchen Confidante

12-15 pieces