Appetizers / Snacks/ New Year's Eve/ Party

Puff pastry cheese straws (video)

16 October 2019 | Last Updated: 3 November 2019

Puff pastry cheese straws are a great appetizer. Easy to make, they will be gone in a couple of minutes. You only need 4 ingredients! I also like to serve them as an addition to soup, like this pumpkin ginger soup with orange or carrot coconut soup. This is a hit at any party!

Puff pastry cheese straws in a glass
Puff pastry cheese straws on a plate, a bowl of pumpkin soup on the side

Ingredients/substitutions – what you’ll need to make this puff pastry snack:

  • Puff pastry – 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).
  • Herbs – you can use either your favorite fresh herbs or dried herbs. I’m most often using French (Herbes de Provence) or Italian seasoning. I like them both very much.
  • Cheese – I like to use Parmesan cheese. For the best flavor grate it yourself on the small holes of a box grater (don’t use the microplane). Other types of cheese will also work (like cheddar or Swiss cheese).
  • An egg for egg wash. That’s it!
puff pastry cheese straws ingredients

Puff pastry cheese straws – step by step:

STEP 1: Brush the puff pastry with the egg wash.

STEP 2: Sprinkle with herbs.

STEP 3: Sprinkle with grated Parmesan cheese. Press the cheese into the dough.

STEP 4: Cut the dough into strips (a pizza cutter works great).

STEP 5: 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.

STEP 6: Brush the straws with the egg wash and bake.

Top tips on how to handle puff pastry:

  • 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. It’s good to keep the dough with the baking paper on a large chopping board – you can easily transfer it to the fridge. What do I mean by keeping the dough cold all the time: take it out of the fridge only when you have all the ingredients prepared and you’re ready to begin, don’t make the pastries around the radiator.
  • Sprinkle the dough with flour on both sides.
  • Baking temperature: I find that the best method for baking puff pastry is staring at high temperature, eg 400F/200C – it gives a little push to the dough so it puffs nicely, then you need to lower the temperature to 325F/160C to allow the dough to cook through without burning on the outside.
  • Palm oil/shortening puff pastry vs butter puff pastry: I encourage you to buy all-butter puff pastry. Not only because it’s healthier but also because it just tastes so much better. Unfortunately this dough it a little bit harder to handle (both store-bought dough and homemade dough). It will be quicker warm and is more sticky. As mentioned above, the key to success is to keep the dough cool all the time, sprinkle it with flour and pop in the fridge for 10 mins before twisting the strips.
  • Storage tips: 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.

Watch how to make it:

My other puff pastry appetizers:

Puff pastry cheese straws

Easy to make puff pastry snack, these straws will be gone in a couple of minutes. You only need 4 ingredients! I like to serve them plain as an appetizer or as an addition to a soup.
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 13 straws
Calories 142kcal
Author Aleksandra

Ingredients

  • 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

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 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.
  • 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 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 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.
  • Calories count = 1 straw (this is only an estimate).

Nutrition

Calories: 142kcal
Course Appetizer, Snack
Cuisine international
Keyword cheesy puff pastry snack, puff pastry appetizer, puff pastry snack, savory puff pastry appetizer

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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