Parmesan Pastry Pipes

1. 1

   Heat the oven to 400 degrees F and line 2 baking sheets with parchment paper.

2. 2

   In a medium saucepan over medium-high heat, melt the butter with the salt and 3/4 cup water.

3. 3

   Remove from the heat and stir in the flour and thyme.

4. 4

   Cook over medium heat, stirring constantly until the mixture is a smooth, shiny dough, about 1 minute.

5. 5

   Transfer the mixture to the bowl of an electric mixer and spread up the sides of the bowl to cool.

6. 6

   Meanwhile, in a medium bowl, lightly beat the eggs.

7. 7

   Turn the mixer on medium speed and begin adding the egg, a little at a time, beating well between each addition (the mixture will separate into small chunks and then come back together).

8. 8

   Stir in the cheese and transfer the mixture to a resealable plastic bag.

9. 9

   Snip off the corner to make a 1/2-inch opening.

10. 10

    Pipe logs about 6 inches long, spacing them 1 inch apart on the prepared baking sheet.

11. 11

    Bake until puffed and golden brown, 20 to 23 minutes.

12. 12

    Let cool.

13. 13

    If desired, place some sour cream into a pastry bag fitted with a small round tip.

14. 14

    Squeeze sour cream dots onto the pipes and top with fresh thyme leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.