Can I use different types of cheese for these straws?

Absolutely! While aged cheddar and Parmesan create an ideal flavor profile, feel free to experiment with Gruyère, Asiago, or even blue cheese. Just avoid very soft cheeses as they can make the pastry soggy.

Why did my cheese straws untwist during baking?

This usually happens when the pastry gets too warm before baking. Make sure to chill them thoroughly before baking, and don't skip that freezer/refrigerator step. Also, be sure to pinch the ends firmly to secure the twists.

Can I make these gluten-free?

Yes! Look for gluten-free puff pastry in specialty stores or online. The technique remains exactly the same, though you might need to handle the pastry more gently as gluten-free versions can be more delicate.

How far in advance can I make these for a party?

For the freshest result, bake them the same day of serving, but you can prepare the twisted unbaked straws up to 3 days ahead and keep them frozen until ready to bake. This makes them perfect for stress-free entertaining!

Puff Pastry Cheese Straws Recipe

Name: Puff Pastry Cheese Straws Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 (14-ounce) package puff pastry or homemade rough puff pastry (see notes); 1 large egg; 1 teaspoon water or cream; All-purpose flour (for work surface); ¾ cup (85 grams) finely shredded aged cheddar and Parmesan cheese (mixed); ½ teaspoon cayenne pepper (optional, for a bit of spice)

Description

These delicious puff pastry cheese straws are crispy, cheesy, and perfectly golden. Made with buttery puff pastry and a blend of aged cheddar and Parmesan, these snacks are easy to prepare and delightful to enjoy. They’re perfect for parties, appetizers, or even as a snack with your favorite dip. With minimal prep and straightforward techniques, this recipe promises to be a crowd-pleaser.

Ingredients

Units Scale

For the Puff Pastry Cheese Straws:

1 (14-ounce) package puff pastry or homemade rough puff pastry (see notes)
1 large egg
1 teaspoon water or cream
All-purpose flour (for work surface)

Cheese Mixture:

3/4 cup (85 grams) finely shredded aged cheddar and Parmesan cheese (mixed)
1/2 teaspoon cayenne pepper (optional, for a bit of spice)

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Instructions

Prepare the Puff Pastry:
If using store-bought puff pastry, defrost it according to the package instructions. If using homemade rough puff pastry, ensure it is chilled. You will only need half a batch if homemade. The other half can be frozen for future use.
Whisk Egg Wash:
In a small bowl, whisk the egg with water or cream until smooth. Set it aside for later use.
Prep the Baking Sheet:
Line a large 12-by-18-inch sheet pan with parchment paper to prevent sticking.
Roll the Dough:
On a lightly floured surface, roll out the puff pastry to about ⅛-inch thickness or a rectangle roughly 10×18 inches. Don’t worry if the exact measurements differ slightly based on your puff pastry.
Brush and Divide the Dough:
Brush the rolled-out dough with the prepared egg wash. Using a pastry wheel or sharp knife, cut the dough into two equal halves.
Add Cheese and Cayenne:
Evenly sprinkle the cheese mixture over one half of the dough. If you’re using cayenne pepper, sprinkle it over the cheese for added flavor.
Layer and Roll:
Place the second half of the pastry, egg-wash-side down, on top of the cheese-covered half. Gently roll out the layered dough just enough to help the layers stick together.
Cut and Twist:
Using a sharp knife or pastry cutter, slice the pastry into 8 even vertical strips, then cut each strip in half horizontally for a total of 16 strips. Hold each end of a strip and twist it 3-4 times, pinching the ends to maintain its shape.
Chill the Twists:
Arrange the twists on the lined baking sheet, spacing them evenly. Chill the twists in the freezer for 10 minutes or in the refrigerator for 30 minutes. Chilling helps keep their shape during baking.
Preheat the Oven:
Preheat your oven to 400°F (200°C) while the twists are chilling.
Bake the Cheese Straws:
Remove the twists from the freezer or refrigerator. Lightly brush the exposed pastry (avoid the cheese parts) with egg wash. Bake in the preheated oven for 20-24 minutes or until puffed and golden all over.
Cool and Serve:
Allow the cheese straws to cool slightly on the baking sheet before transferring them to a cooling rack. Serve warm or at room temperature for the best flavor and texture.

Notes

Homemade rough puff pastry generally equates to about one box of store-bought puff pastry (14 ounces). If you’re using store-bought puff pastry, adjust based on whether it’s one sheet (14 ounces) or two 8-ounce sheets.
For double-sided puff pastry formats, avoid rolling the dough if it’s already ready-sized. Simply follow the cutting and layering process as instructed.
You can freeze any leftover puff pastry for future use.
For best results, use aged cheddar and Parmesan for optimum flavor. Feel free to experiment with other cheeses for a different taste profile.

Nutrition

Serving Size: 1 cheese straw
Calories: 120kcal
Sugar: 1g
Sodium: 135mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 4g
Cholesterol: 25mg