These Puff Pastry Cheese Straws are crispy, flaky and packed with cheesy flavour. Made with ready-rolled puff pastry, mature Cheddar, Parmesan and egg, these easy cheese twists are ready in as little as 25 minutes. They are perfect for Christmas party food, festive buffets or a quick savoury snack.
We make these every Christmas because they look much more impressive than the effort involved. When there are lots of other things to prepare, having a party food recipe that needs hardly any preparation is always a bonus.
I also love that you can make a batch ahead of time and freeze them ready to bake when guests arrive. Although, in our house, I usually have to make extra because a few disappear before they even make it onto the buffet table!
Recipe update: This recipe was originally published on 17 September 2021 and was fully retested in November 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
For more puff pastry party food, try our vegetarian vol au vents, cheese and onion rolls or our easy mushroom tartlets.
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Why You'll Love Them
- Quick and easy - Ready in as little as 25 minutes using ready-made puff pastry. No making dough or complicated baking involved.
- Perfect for parties - These crispy cheese straws are easy finger food for Christmas buffets, parties and family gatherings.
- Easy to adapt - Try adding Marmite, pesto, mustard or your favourite herbs and spices for different flavours.
- Make ahead - Prepare the cheese twists in advance and keep them chilled or frozen until you're ready to bake.
Recipe Overview
- The pastry: Ready-rolled puff pastry layered with mature Cheddar and Parmesan for crispy, flaky cheese twists.
- The method: Fold the pastry over the cheese, cut into 12 strips, twist and bake for 10-15 minutes until golden.
- Make ahead: Shape the cheese straws in advance and freeze them unbaked. They can go straight into the oven from frozen when you're ready to serve.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Puff pastry - We use a 320g sheet of ready-rolled puff pastry to make these really quick and easy. Homemade puff pastry works too, but shop-bought is one of my favourite time-saving shortcuts. All-butter puff pastry gives a richer flavour, although regular ready-made pastry works well.
- Cheddar cheese - We use 70g of light mature Cheddar for plenty of cheesy flavour. Regular mature or extra-mature Cheddar works well too, although the nutritional information will vary. Red Leicester and Gruyère are also good alternatives.
- Parmesan - We use 70g of finely grated Parmesan alongside the Cheddar. It adds a delicious savoury flavour and helps give the outside a lovely cheesy finish. If making these vegetarian, use a vegetarian Italian-style hard cheese instead of traditional Parmesan.
- Egg - One beaten egg helps the pastry layers stick together and gives the cheese straws a lovely golden finish when baked.
How To Make Cheese Straws With Puff Pastry
- Prep: Preheat your oven to 200°C/180°C fan/400°F/Gas 6.
- Prepare the pastry. Unroll the puff pastry, leaving it on the baking paper it comes with. Whisk the egg in a small bowl and brush a thin layer over one half of the pastry.
- Add the cheese. Sprinkle half the grated Cheddar and half the Parmesan evenly over the egg-washed half of the pastry.
- Fold the pastry. Fold the empty half over the cheese-covered half, so the cheese is sandwiched between the pastry layers. Press gently to seal the edges.
- Add more cheese. Brush the top of the folded pastry with a little more beaten egg. Sprinkle over the remaining Cheddar and Parmesan, pressing it down gently so it sticks.
- Cut into strips. Using a sharp knife or pizza cutter, cut the pastry once across the centre and then five times in the opposite direction, making 12 strips.
- Twist the cheese straws. Hold one end of each strip gently against the work surface and turn the other end to create a spiral.
One complete turn should give you a nice twist, but you can twist a little more if the pastry allows.
Don't pull too tightly or the pastry might break. If the twists start to unravel, gently press their ends onto the lined baking tray.
If the pastry becomes very soft or difficult to twist, put it in the fridge for 10-15 minutes to firm up before continuing.
- Add to tray. Arrange the cheese straws on a lined baking tray, leaving some space between them. Brush any exposed pastry with the remaining egg.
- Bake. Bake for 10-15 minutes, until puffed up, golden brown and crisp. Leave them to cool for a few minutes before serving.
Cheese Straw Variations
We love the combination of mature Cheddar and Parmesan, but these puff pastry cheese straws are really easy to customise.
Marmite cheese straws - Marmite and Cheddar are such a good combination. Spread a very thin layer of Marmite over the pastry before adding the cheese. A little goes a long way.
Pesto cheese straws - Spread a small amount of green or red pesto over the pastry for an easy flavour boost. Avoid adding too much, as the extra oil can make the pastry greasy.
Festive cheese straws - Try a little cranberry sauce or onion chutney with the cheese for a Christmas twist. Use just a thin layer, as too much moisture can stop the puff pastry from becoming crispy. These are lovely with some freshly chopped rosemary or thyme too.
Spicy cheese straws - Add a pinch of smoked paprika, cayenne pepper or chilli flakes to the grated cheese. Start with a small amount and adjust depending on how spicy you want them.
Pizza cheese twists - Add a little dried oregano and a thin layer of pizza sauce. These are particularly popular with children and are delicious dipped into extra tomato sauce.
You could also use finely chopped sun-dried tomatoes or caramelised onions, but make sure they are well drained and used sparingly.
What to Serve with Cheese Straws
These cheese twists are perfect as part of a Christmas party buffet. I like to serve them piled onto a wooden board or standing upright in a glass, with a couple of dips alongside.
For dipping, try our creamy whipped feta, sour cream and chive dip or easy pizza sauce.
If you're putting together a festive buffet, these are lovely served alongside Christmas sausage rolls, cranberry brie bites and our Christmas tree cheese board.
They are also really good dipped into soup. Try them with our creamy vegetable soup, cauliflower and broccoli soup or tomato basil soup.
Cheese straws also remind me of those classic 1980s dinner parties, so I love serving them with our epic prawn cocktail.
Storage, Freezing and Reheating
These easy cheese straws are at their crispiest when freshly baked, but you can prepare them ahead of time to make entertaining easier.
Storing: Allow the cheese straws to cool completely, then transfer them to an airtight container and refrigerate for up to 2 days. They are best eaten freshly baked, as they will gradually lose their crispness. Reheat in the oven to crisp them up again.
Making ahead: You can assemble them up to 24 hours before baking. Arrange them on a lined tray, cover and keep refrigerated. Brush with egg just before baking if needed.
Freezing before baking: For the best results, freeze the assembled, unbaked cheese straws. Put them on a lined baking tray and freeze until firm, then transfer to a freezer-safe container or bag, separating layers with baking paper.
For best quality, use within 2 months. Bake directly from frozen, allowing approximately 3-5 extra minutes and checking that the pastry is cooked through.
Freezing after baking: They can also be frozen once completely cool. Wrap or separate them carefully to prevent breakage and freeze for up to 1 month for best quality. However, they won't be quite as crisp as those baked fresh from frozen.
Reheating: To bring back some of their crispness, put them in a preheated oven at 180°C/160°C fan for around 5-7 minutes, or until hot and crisp. Avoid using the microwave, as it can make the pastry soft.
Dannii's Top Tips
- Keep the pastry cold - Puff pastry works best when it is chilled. If it becomes too soft or sticky while you're preparing the twists, pop it back into the fridge for 10-15 minutes.
- Don't overload the pastry - They are quite delicate, so avoid adding too much cheese or extra filling. Wet ingredients such as chutney, pesto and caramelised onions should be used sparingly.
- Use a strong cheese - Mature Cheddar and Parmesan give these plenty of flavour. Extra-mature Cheddar is a good option if you want an even stronger cheesy taste.
- Use ready-rolled pastry - Homemade puff pastry works, but ready-rolled pastry saves time and produces excellent results.
- Cut with a sharp knife or pizza cutter - This gives cleaner edges and avoids stretching or squashing the pastry.
- Give them space - Leave a little room between each cheese straw on the baking tray so the pastry can puff up and the edges can become crispy. Use two trays if needed.
- Don't underbake them - The pastry should be puffed, golden brown and cooked through underneath. If the straws are still pale or soft, give them another couple of minutes, watching carefully so the cheese doesn't burn.
- Make extra for parties - One batch makes 12 cheese straws. If you're serving a Christmas buffet, it's worth making a double batch, as these are always one of the first things to disappear.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Cheese straws are soft or soggy | Underbaked pastry or too much wet filling. | Bake until golden and crisp underneath. Use only a thin layer of pesto, chutney or sauce. |
| Twists unravel during baking | The pastry is too warm or the ends aren't secure. | Chill the shaped straws for 10-15 minutes and gently press the ends onto the baking tray. |
| Pastry breaks when twisting | The pastry is being pulled too tightly or is too stiff. | Twist gently without stretching. If it cracks, let it soften slightly before trying again. |
| Cheese browns before the pastry cooks | Too much cheese on the surface or the oven is too hot. | Spread the cheese evenly, use the middle oven shelf and check the straws towards the end of baking. |
| Cheese straws don't puff up | The pastry became too warm or the cut edges were squashed. | Keep the pastry chilled, use a sharp cutter and avoid pressing down on the cut edges. |
Frequently Asked Questions
Yes. Defrost frozen puff pastry according to the packet instructions, ideally in the fridge, before making the cheese straws. Keep it chilled while preparing the twists so it holds its shape.
Yes. You can brush the pastry with a little milk instead of egg, although it won't give quite the same golden finish. Check that your puff pastry is also egg-free if you're making these for someone with an egg allergy.
Yes, use gluten-free puff pastry instead of regular puff pastry and check the labels on the remaining ingredients. Make sure you avoid cross-contamination if preparing these for someone with coeliac disease. Gluten-free pastry can be more delicate, so handle it carefully when twisting.
They can be, but traditional Parmesan is made using animal rennet. For vegetarian cheese straws, replace it with a vegetarian hard cheese and check the Cheddar and pastry packaging too.
More Cheese Recipes
If you've tried this puff pastry cheese straws recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Puff Pastry Cheese Straws
Recipe Video
Ingredients
- 320 g (11 ¼ oz) of Puff pastry
- 70 g (¾ cup) of Parmesan - grated
- 70 g (½ cup) of Light mature cheddar - grated
- 1 Egg - whisked
Instructions
- Prep: Preheat your oven to 200°C/180°C fan/400°F/Gas 6.
- Prepare the pastry. Unroll the puff pastry, leaving it on the baking paper it comes with. Whisk the egg in a small bowl and brush a thin layer over one half of the pastry.
- Add the cheese. Sprinkle half the grated Cheddar and half the Parmesan evenly over the egg-washed half of the pastry.
- Fold the pastry. Fold the empty half over the cheese-covered half, so the cheese is sandwiched between the pastry layers. Press gently to seal the edges.
- Add more cheese. Brush the top of the folded pastry with a little more beaten egg. Sprinkle over the remaining Cheddar and Parmesan, pressing it down gently so it sticks.
- Cut into strips. Using a sharp knife or pizza cutter, cut the pastry once across the centre and then five times in the opposite direction, making 12 strips.
- Twist the cheese straws. Hold one end of each strip gently against the work surface and turn the other end to create a spiral.One complete turn should give you a nice twist, but you can twist a little more if the pastry allows.Don't pull too tightly or the pastry might break. If the twists start to unravel, gently press their ends onto the lined baking tray.
- Add to tray. Arrange the cheese straws on a lined baking tray, leaving some space between them. Brush any exposed pastry with the remaining egg.
- Bake. Bake for 10-15 minutes, until puffed up, golden brown and crisp. Leave them to cool for a few minutes before serving.
Recipe Notes
- Keep the pastry cold - Puff pastry works best when it is chilled. If it becomes too soft or sticky while you're preparing the twists, pop it back into the fridge for 10-15 minutes.
- Don't overload the pastry - They are quite delicate, so avoid adding too much cheese or extra filling. Wet ingredients such as chutney, pesto and caramelised onions should be used sparingly.
- Use a strong cheese - Mature Cheddar and Parmesan give these plenty of flavour. Extra-mature Cheddar is a good option if you want an even stronger cheesy taste.
- Give them space - Leave a little room between each cheese straw on the baking tray so the pastry can puff up and the edges can become crispy. Use two trays if needed.
- Don't underbake them - The pastry should be puffed, golden brown and cooked through underneath. If the straws are still pale or soft, give them another couple of minutes, watching carefully so the cheese doesn't burn.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Josh T William says
Hi I don’t know how to twist these well. Recipe looks good though, maybe I’d add some stronger cheese too.
Dannii says
Hi Josh! Have you watched the video in the post? It shows you exactly how to twist them. We think the combination of mature cheddar and parmesan gives it a strong flavour.
Nathan says
It's a little dangerous how simple these cheese straws are to make... So yummy, will definitely be making these again and again!
Maayke says
My kids will love these cheese straws! Can't wait to try them.
Teodora Grujic says
Perfect for game or movie night! Thanks for sharing
Rika says
The perfect after-school snack. I definitely love easy recipes like this.
Kushigalu says
Love pastries and this looks so flaky and perfect. Thanks for sharing
Jamie says
Easy indeed! I love savory snacks like this especially if they're simple to make!
Toni says
This is seriously good! And so quick and easy to make!
Pam says
I'm all about easy recipes with just a few ingredients and these were delicious as well!
Beth Sachs says
The ultimate party snack and so easy to make!
Gloria says
I happen to have some puff pastry in the freezer. What a fun appetizer for a birthday celebration this weekend.
Jenn says
This is my kind of recipe! Easy, tasty and impressive - I will be eating a lot of these!