Puff Pastry Cheese Straws
These easy Puff Pastry Cheese Straws are crispy, flaky and packed with Cheddar and Parmesan. Made with ready-rolled pastry, they're a delicious savoury snack for Christmas parties, festive buffets and entertaining. Ready in just 25 minutes.
Servings: 12 straws
Calories: 154kcal
Ingredients
- 320 g of Puff pastry
- 70 g of Parmesan grated
- 70 g 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.
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.
Nutrition
Serving: 1straw | Calories: 154kcal | Carbohydrates: 11g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 329mg | Potassium: 10mg | Fibre: 0.3g | Sugar: 1g | Vitamin A: 65IU | Calcium: 120mg | Iron: 0.1mg
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