Puff Pastry Cheese Straws: A Crispy, Cheesy Snack to Impress
Puff Pastry Cheese Straws are the perfect appetizer or snack to serve at any gathering. With their golden, flaky layers and savory cheese flavor, they’re a simple yet elegant treat that’s sure to impress. Made with store-bought puff pastry and your favorite hard cheeses, these cheese straws come together easily and bake up crispy and irresistible. Serve them alongside soups, salads, or as a stand-alone snack at your next event.
Recipe: Puff Pastry Cheese Straws
Ingredients:
- 1½ cups grated mixed hard cheese (Parmesan, Pecorino Romano, or aged cheddar work well)
- 2 sheets store-bought puff pastry, thawed
Prep Time: 20 minutes
Chilling Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Calories: 90 kcal per straw
Servings: 24 cheese straws
Step-by-Step Directions
- Prepare for Baking:
Preheat your oven to 375°F (190°C) and position the oven rack in the middle. Line two baking sheets with parchment paper or silicone baking mats. - Add Cheese to the Pastry:
Sprinkle ¼ cup of the grated cheese onto a clean work surface. Unroll one sheet of puff pastry on top of the cheese. Sprinkle another ¼ cup of cheese over the top of the pastry. - Roll and Layer the Cheese:
Using a rolling pin, roll out the puff pastry to about 1/8 inch thick, pressing the cheese into the dough. Fold the pastry in half, sprinkle with an additional ¼ cup of cheese, and roll out again to 1/8 inch thickness. - Cut the Strips:
Using a knife or pizza cutter, cut the pastry into 1-inch wide strips. Aim for strips about 10 inches long for longer straws or 6–8 inches for shorter ones. - Shape the Straws:
Transfer each strip to the prepared baking sheet, spacing them about an inch apart. Twist each strip by gently twisting the ends in opposite directions. Press the ends lightly onto the parchment to help them stay twisted during baking. - Chill the Straws:
Refrigerate the cheese straws for at least 10 minutes, or up to 1 hour, to firm up and hold their shape. - Bake:
Bake the first sheet of cheese straws until they’re puffed, golden, and crispy. Check shorter straws after about 15 minutes, and longer ones after 20 minutes. They should feel dry to the touch and be a deep golden brown. - Cool and Serve:
Let the cheese straws cool slightly before transferring them to a cooling rack. While the first batch cools, bake the second sheet.
Tips for the Best Cheese Straws
- Choose Your Cheese Wisely: Parmesan, Pecorino Romano, or aged cheddar work best for their sharp flavor and grating texture.
- Chill Before Baking: Chilling the straws before baking helps them hold their shape and stay crispy.
- Experiment with Herbs and Spices: For extra flavor, sprinkle the dough with dried herbs like rosemary or thyme or add a dash of paprika.
These Puff Pastry Cheese Straws are deliciously flaky and flavorful, making them a versatile snack or appetizer that everyone will love. Easy to make yet impressive in appearance, they’re a must-try recipe for any occasion. Serve them up, and watch them disappear!
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Puff Pastry Cheese Straws
- Total Time: 50 minutes
- Yield: 24 cheese straws 1x
Description
Puff Pastry Cheese Straws are the perfect appetizer or snack to serve at any gathering. With their golden, flaky layers and savory cheese flavor, they’re a simple yet elegant treat that’s sure to impress. Made with store-bought puff pastry and your favorite hard cheeses, these cheese straws come together easily and bake up crispy and irresistible. Serve them alongside soups, salads, or as a stand-alone snack at your next event.
Ingredients
- 1½ cups grated mixed hard cheese (Parmesan, Pecorino Romano, or aged cheddar)
- 2 sheets store-bought puff pastry, thawed
Instructions
- Prepare for Baking: Preheat your oven to 375°F (190°C) and position the oven rack in the middle. Line two baking sheets with parchment paper or silicone baking mats.
- Add Cheese to the Pastry: Sprinkle ¼ cup of the grated cheese onto a clean work surface. Unroll one sheet of puff pastry on top of the cheese. Sprinkle another ¼ cup of cheese over the top of the pastry.
- Roll and Layer the Cheese: Using a rolling pin, roll out the puff pastry to about 1/8 inch thick, pressing the cheese into the dough. Fold the pastry in half, sprinkle with an additional ¼ cup of cheese, and roll out again to 1/8 inch thickness.
- Cut the Strips: Using a knife or pizza cutter, cut the pastry into 1-inch wide strips. Aim for strips about 10 inches long for longer straws or 6–8 inches for shorter ones.
- Shape the Straws: Transfer each strip to the prepared baking sheet, spacing them about an inch apart. Twist each strip by gently twisting the ends in opposite directions. Press the ends lightly onto the parchment to help them stay twisted during baking.
- Chill the Straws: Refrigerate the cheese straws for at least 10 minutes, or up to 1 hour, to firm up and hold their shape.
- Bake: Bake the first sheet of cheese straws until they’re puffed, golden, and crispy. Check shorter straws after about 15 minutes, and longer ones after 20 minutes. They should feel dry to the touch and be a deep golden brown.
- Cool and Serve: Let the cheese straws cool slightly before transferring them to a cooling rack. While the first batch cools, bake the second sheet.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 90 kcal per straw