Cheese straws with thyme and Gruyere - Everything Anna

Cheese straws with thyme and Gruyere

Ina Garten writes in her cookbook, Barefoot in Paris, that while in France she visited a museum once lived in by Louis Vuitton, that is now filled with suitcases dating back to the mid-nineteenth century. With cocktails they served only simple cheese straws piled high on beautiful platters. When I was in New York recently, I visited the Louis Vuitton store on 5th Avenue; the simplicity of his style is consistent in every single piece; so simple but so grand. A concept one can incorporate into everyday.Elevate your party to a level of grandeur with simple puff pastry served the Louis Vuitton way. They take only minutes to make but bring rave reviews from grown ups and teeny guests alike.
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Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

  • Duration
  • Cook Time
  • Prep Time
  • 24 strawsServings



  • 2 sheets (1 box) frozen puff pastry, defrosted overnight in refrigerator
  • 1 egg
  • 1/2 cup Gruyere cheese, grated
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon kosher salt


Preheat oven to 375°F. Roll out each sheet of puff pastry on lightly floured surface until pastry approximately 10 x 12 inches. Beat egg with 1 tablespoon water, and brush surface of pastry. Sprinkle evenly with Gruyere cheese, thyme, and salt; with rolling pin, lightly press toppings into pastry. Cut each sheet into 12 strips; twist each strip and lay on parchment-lined baking sheet. Bake 12 minutes, until golden and puffed; turn over and bake another minute. Cool and serve.