Puff pastry cheese straws with three cheeses
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
16 pieces
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Calories
142 kcal
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Course
Snacks
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Cuisine
American, International, British
Puff pastry cheese straws with three cheeses
Description
Puff pastry cheese straws with three cheeses feature a blend of vegetarian hard cheese, mature cheddar, and cream cheese layered inside flaky puff pastry. The hard and cheddar cheeses provide a sharp and flavorful base while the cream cheese adds moisture and creaminess to the filling. The pastry is folded and rolled out thinner to help the cheese adhere well before cutting into strips.
Once baked at 392°F, the cheese melts and browns slightly, and the puff pastry crisps up, creating an appealing contrast between the flaky layers and the melted cheese inside. The recipe does not require flouring the board if using the pastry's original parchment paper.
This preparation results in a crunchy, cheesy snack ideal for serving as an appetizer or with light drinks. The layered cheeses give a complex flavor profile, while the cream cheese adds softness balancing the texture.
For variation, herbs can be mixed into the cream cheese before spreading, enhancing the flavor. Selecting mature cheddar and good-quality vegetarian hard cheese is recommended to maximize flavor and texture.
Ingredients
- 1 puff pastry about 11 ounces, ready-rolled pack
- ½ cup vegetarian hard cheese see the note, or vegetarian parmesan cheese
- 1 cup cheddar cheese see the note
- ¼ cup cream cheese
- 1 egg lightly beaten for eggwash
Instructions
- Preheat oven to 392°F/ 200°C or gas mark 7. Line the baking sheet with parchment paper.
- Grate the hard cheese with the zester blade and the cheddar cheese with the finer grater.
- Open the puff pastry packet and lay the pastry horizontally lengthwise on a chopping board. I keep mine with its parchment paper intact. So I don’t need to flour the board and save time. But you can take the parchment paper off and lay the pastry on a floured surface.
- Spread the cream cheese on half of the pastry, leaving the other half empty.
- Sprinkle the hard cheese and cheddar cheese on top of the cream cheese. Leave about a tablespoon of each cheese for topping.
- Lift the other end of the pastry and fold it over to cover the cheese. So the pastry has now been reduced to half size.
- Using a rolling pin, roll out the pastry until it is half-size-thinner. This is also to help the cheese stick to the pastry.
- Cut the pastry halfway in length, so you have two equal rectangles. Then cut each rectangle into strips. I did mine into 8 strips for each rectangle and I ended up having 16 strips.
- Take each strip and hold it at its ends. Twist it and place it on the lined baking sheet. Do the same for all the strips.
- Brush the eggwash all over each pastry straw and sprinkle the remaining cheese over the pastries.
- Bake the cheese pastries for 15 minutes in a preheated oven at 392°F/ 200°C or gas mark 7.
Notes
- Choose mature cheddar cheese for a firmer texture and deeper flavor.
- Vegetarians can substitute standard parmesan cheese depending on preference.
- Mixing herbs into the cream cheese before spreading adds extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 16pieces | |
| Calories | 142kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 149mg | 6% |
| Potassium | 26mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 158IU | 3% |
| Calcium | 93mg | 9% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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