Puff pastry cheese straws

Name: Puff pastry cheese straws
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 13 straws
Ingredients: 1 sheet puff pastry; 1 teaspoon dried herbs; 1 cup grated Parmesan cheese; 1 egg

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
39 mins
Servings
13 straws
Calories
142 kcal
Course
Appetizer, Snacks
Cuisine
International

Puff pastry cheese straws

Yael Holden

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

1 sheet puff pastry 10 oz/280g
1 teaspoon dried herbs Italian or French seasoning
1 cup grated Parmesan cheese 2.8oz/80g
1 egg + 1 Tbsp milk or water

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Instructions

Prepare all the ingredients before taking the dough out of the fridge. Make the egg wash: whisk the egg with 1 tablespoon of milk or water. Grate the cheese.
The dough should be about the thickness of 2mm / between 1/8-1/16 inch. I didn't have to roll out my store-bought puff pastry but if you're using homemade puff pastry, roll it out to this thickness. Place the puff pastry sheet on a piece of baking paper (the paper that comes along with the puff pastry works fine). Sprinkle the dough lightly with flour on both sides.
Brush the puff pastry sheet with the egg wash.
Sprinkle the puff pastry sheet with dried herbs, then with grated Parmesan cheese. Press the cheese in with your hands so that it sticks to the dough.
Cut the dough into 2.5cm / 1-inch strips (pizza knife works great).
Preheat the oven to 400°F/200°C/Gas Mark 6, no fan (if you have a convection oven reduce the temperature by about 20°).
Place the dough in the fridge for 10 mins (it's good to place the dough on a big chopping board so it's easier to transfer it to the fridge). This will make twisting the dough easier.
Twist the ends of each strip into opposite directions until dough is spiraled. The cheese layer should be facing inward and the plain side facing outward on the twist. The straws should be placed a little apart on the baking paper (the dough will increase its volume). Brush the straws with the egg wash.
Bake for 12 minutes, then reduce the temperature to 325°F/160°C / Gas Mark 3 and bake for about 12 minutes until golden. Keep an eye on the straws at the end of the baking time to make sure that they don't brown too much. Baking time may vary depending on the oven.
Enjoy!

Notes

Puff pastry sheets may vary in size so adjust the cheese amount to your pastry sheet. You can just eyeball the amount. The puff pastry sheet should be covered with a thin layer of grated cheese.
If using frozen puff pastry you need to thaw it first. It's best to thaw it overnight in the fridge and not quickly on the counter (it could break).
The most important thing: Keep the dough cold all the time, if you notice that the dough is sticky or not easy to handle put it quickly in the fridge for 10 mins.
You can use other types of cheese like pecorino, cheddar, or Swiss cheese.
These puff pastry straws taste best 1-2 hours after baking. After this time they won't be so crunchy. You can make them ahead and store in the fridge, wrapped in plastic foil, then bake just before serving. Baked cheese straws can't be frozen.
Calories count = 1 straw (this is only an estimate).