Puff pastry cheese straws
I’m sure y’all have seen, bought, and eaten puff pastry cheese straws from your favorite shop, bakery, or supermarket.
Aren’t they so good for snacking? The flakey, buttery pastry has a rich, savory cheese flavor. And it’s delicious to enjoy as it is or with some dipping sauce.
The interesting thing about these cheese pastries is that they taste light when you eat them. Though I’m sure you will be full if you eat loads of them.
The pastry is perfect for appetizers or to keep for a light lunch snack.
You can make it in literally less than half an hour. You only have to spend about 10 minutes (or less, depending on how fast you can work) to prepare the pastry.
So you will have fresh-from-the-oven cheese straws puff pastry in 25 minutes to enjoy with your loved ones.
Why you should make them
Simply because they are delish and better taste than those from the shop or bakery.
I don’t know about you, but I now find it more expensive to buy this kind of pastry when I can make it myself at home in no time.
I may have to spend extra money on the cheeses, but I can use the cheese leftovers for something else. So, their purposes will be stretched to more recipes.
When you should make them
Because they are sort of finger foods, they make a good choice for gatherings with friends and family. Like when you have a barbecue, watch a movie or a sports match together, have picnics, etc. Now that game day is just around the corner, these puff pastry cheese straws can be your option to make and take for tailgating and your game day.
And you can make these pastries as appetizers for occasions and celebrations such as birthdays, Thanksgiving, Christmas, Eid, Hanukkah, etc.
What goes well with these puff pastry cheese straws
Although the pastry tastes good on its own, you can elevate your enjoyment by dipping it in sauces, pickles, chutney, hummus, or even soup.
Only five ingredients
Yes, you only need to have five items to recreate this yummy puff pastry with cheeses.
The reason you need five ingredients is because we use 3 different cheeses. Promise your cheese pastry straws will taste different from others alike.
And if you’re a big fan of herbs, you can add your favorite dried herbs, too. I’d recommend Italian herbs mix, basil, sage, or parsley. But this is totally optional. I don’t put herbs more often than not simply because my boys are not keen on them.
So, the five items you need to make these puff pastry cheese straws are ready-rolled puff pastry, cream cheese, vegetarian hard cheese, cheddar cheese, and egg for the egg wash.
Try to get the best ingredients you can to end up with the best-tasting pastry, especially for the ready-made puff pastry. Because I find different brands of pastry will have different quality of taste.
If you already have a certain brand you like, stick to it and use it.
This applies to the cheeses. If possible, get the best cheeses you can.
Other cheese alternatives
Here, I use vegetarian hard cheese. Although I am not a vegetarian, I don’t consume any cheese with rennet, such as parmesan, grana padano, or pecorino, for religious reasons.
So, I use vegetarian hard cheese for any cooking that requires hard cheese. Alternatively, I use extra mature cheddar cheese. Though I often use the combination of the two.
If you are not a vegetarian and you do eat cheese with rennet, parmesan cheese can be your option for the hard cheese in this recipe.
As for the soft cheese, you can substitute cream cheese with ricotta cheese or mascarpone cheese.
When it comes to cheddar cheese, I’d suggest you choose the mature one. Not only does it have a better flavor, but it doesn’t give the melting texture that can cause softness and stickiness in the pastry.
Basically, the more mature your cheddar chees is, the better.
How to make puff pastry cheese straws
It doesn’t take a genius to make this. I promise it’s so easy you will find it like a play.
First, you want to prepare and line your baking sheet with parchment paper. Then preheat your oven to 392°F/ 200°C or gas mark 7.
Open your puff pastry packet, and lay your pastry on your kitchen counter or a chopping board. Note here that I don’t suggest flouring the surface. Because we want to use the parchment paper that comes with the pastry.
This way, we can work faster and simpler.
Lay the pastry horizontally lengthwise, and spread the cream cheese halfway through the pastry on the right end. Then sprinkle the grated hard cheese and cheddar cheese generously on top of cream cheese. Leave about a tablespoon of each cheese for the topping.
Carefully pick the left end of the pastry and fold it over to the right to cover the cheese. Press gently and roll out with a rolling pin until you get a thinner pastry with almost double size.
Cut the pastry in half, then in strips for each side. I cut mine in 8 for each side, so I ended up with 16 strips.
Take each strip with your hands and twist it. You may want to press the strip before twisting to ensure the cheese does not squeeze out. Then, place the twisted strip on a lined baking sheet. Continue for all the strips.
Lastly, you want to brush the eggwash over each pastry and top it up with the remaining cheese.
Bake the cheese straws for 15 minutes at 392°F/ 200°C or gas mark 7 until they are golden brown and crispy.
How long can you keep the cheese straws?
Considering the texture of pastry that goes soft after 12 hours, I personally wouldn’t recommend storing the pastry for more than 24 hours.
If you have to, I suggest you pop the pastry back in the preheated oven for about 4-5 minutes so it will be crispy again.
More snack recipe ideas
Thank you for checking this puff pastry cheese straw recipe. I hope you will try it out. When you do so, please share your thoughts in the comments below. I really appreciate it.
Before you go, why don’t you look at my other snack recipes that you may like?
- Macaroni schotel: creamy and cheesy Dutch mac and cheese.
- Chicken and sweet corn soup: Indonesian style.
Take care and all the best.
Puff pastry cheese straws with three cheeses
- Chopping board
- Kitchen knife
- Baking trays
- Parchment paper
- 1 pack ready-rolled puff pastry about 11 ounces
- ½ cup vegetarian hard cheese/ vegetarian parmesan cheese see the note
- 1 cup cheddar cheese see the note
- ¼ cup cream cheese
- 1 egg lightly beaten for eggwash
- 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.
- If you’re not a vegetarian or you’re okay to consume parmesan cheese, you can choose this instead of vegetarian parmesan hard cheese.
- Choose the mature cheddar cheese if possible. Because it has a harder texture and has more flavor. Basically the more mature the cheese the better.
- If you prefer, you can mix ½ teaspoon of your favorite herbs into the cream cheese before spreading it onto the pastry.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.