25-Minute Puff Pastry Cheese Straws
These puff pastry cheese straws are light, crispy, and loaded with cheesy goodness. With just a few simple ingredients, they bake up beautifully golden and make the perfect appetizer, snack, or party finger food.
Equipment
- 1 Baking sheet
- 1 Sheet parchment paper
- 1 Rolling pin
- 1 Pastry brush
- 1 Sharp Knife or Pizza Cutter
- 1 small bowl (for egg wash)
Ingredients
- 1 sheet puff pastry about 8–9 oz, thawed if frozen
- 1 large egg beaten, for egg wash
- ½ cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika optional, for flavor & color
- ¼ teaspoon black pepper
Instructions
- Prepare Your Baking Sheet: Begin by setting up your workspace. Line a large baking sheet with parchment paper or a silicone baking mat. This not only prevents sticking but also ensures your cheese straws bake evenly and lift off easily once golden and crisp. Place the sheet aside within reach, as you’ll transfer your twisted straws directly onto it. Preheating your oven now will also save time later.
- Thaw and Roll the Puff Pastry: If using frozen puff pastry, allow it to thaw in the refrigerator until pliable but still cool. Cold pastry handles better and puffs more beautifully in the oven. Place the sheet on a lightly floured surface to avoid sticking. Using a rolling pin, gently roll it out into a rectangle about 10 x 12 inches.This slightly enlarges the surface area, making room for more cheese and creating thinner, crispier layers.
- Brush with Egg Wash: Crack one egg into a small bowl and whisk until smooth. Using a pastry brush, lightly coat the surface of the puff pastry with this egg wash. This step acts as a natural “glue,” helping the cheese mixture adhere to the dough. It also gives the final straws a gorgeous golden sheen as they bake. Be careful not to oversaturate—just a thin, even layer is perfect.
- Add the Cheese Mixture: Sprinkle the shredded cheddar cheese evenly over the pastry, followed by the grated Parmesan. These cheeses balance each other beautifully—cheddar gives a rich sharpness, while Parmesan adds nutty depth and crisp edges. For extra flavor, dust the top with garlic powder, paprika, and black pepper. Distribute seasonings evenly so that every bite of the straw is flavorful and well seasoned.
- Seal and Sandwich the Layers: To lock the cheese inside, fold the puff pastry in half lengthwise, pressing gently to seal the cheese between two layers of dough. Roll the pastry lightly with a rolling pin to flatten and bond the layers without squeezing out the cheese. This technique traps the filling, ensuring that your cheese straws stay neat and don’t lose their cheesy goodness during baking.
- Cut the Strips: Using a sharp knife or a pizza cutter, slice the folded pastry into long strips about ½ inch to 1 inch wide. The thinner the strips, the more delicate and crisp the straws will be, while slightly wider strips give a heartier, more substantial bite. Try to keep the strips uniform for even baking, but don’t stress—rustic edges add charm.
- Shape the Twists: Pick up one strip at a time and hold each end with your fingers. Gently twist the strip several times until it forms a loose spiral. Don’t twist too tightly, as puff pastry needs room to expand. Lay each twisted strip onto your prepared baking sheet, spacing them about 1 inch apart to prevent them from sticking together as they puff.
- Brush and Enhance: For extra color and crispness, lightly brush the tops of the twists with the remaining egg wash. This not only enhances the golden finish but also helps seasonings stick. If you’d like, sprinkle a little more Parmesan or paprika over the top before baking—this creates a deliciously crispy crust and makes the straws look extra appetizing.
- Bake to Golden Perfection: Place the tray into a preheated oven at 375°F (190°C). Bake for 15–18 minutes, or until the straws are puffed, golden brown, and crisp on the edges. Oven times may vary slightly, so keep an eye on them toward the end. The cheese should be melted and lightly toasted, while the pastry layers should have separated beautifully.
- Cool and Serve: Once baked, remove the tray from the oven and let the straws cool on the sheet for about 5 minutes. This resting time allows the cheese to set slightly, making them easier to handle without breaking. Transfer to a wire rack if you want them extra crisp. Serve warm for the best texture and flavor, or enjoy them at room temperature for a quick snack.
Notes
- Puff pastry must be cold when you handle it—this ensures maximum flakiness.
- An egg wash not only seals the layers but also gives the straws a rich golden finish.
- A mix of cheddar and Parmesan provides both sharpness and crisp texture.
- Spacing the straws apart on the tray prevents sticking as they puff up.
- Best enjoyed warm, but they can be made ahead and stored for later.
