These easy cheese straws are the make-ahead party appetizer of your dreams! Warm, carby, buttery, cheese twists make everyone happy! The crispy bits of cheese on the bottom with the buttery flaky layers are the best! Step-by-step photos teach you how to make this simple starter!
The week between Christmas and New Year is the time of year that you shouldn't know what day it is! And you should also be eating copious amounts of carbs! Especially cheesy carbs! I shot this recipe in that glorious week. But they are perfect for parties all year round- a Superbowl party with a bowl of chili? Sign me up!
These are ridiculously easy to make and perfect for a cheese board, served with soup, or a delicious snack on its own!
Let's get to the recipe
Ingredients
- Frozen Puff Pastry Sheet. You are more than welcome to use homemade puff pastry but I love the ease of store-bought! My favorite is Trader Joe's puff pastry but they only sell it around Christmas time. I like to stock up! Another brand I use all the time is Pepperidge Farm Puff Pastry. I like to roll the pastry out just a bit to get it a little thinner and get more straws.
- Large Egg. The egg will act as a binder to hold the cheese to the pastry. You'll also use the egg to brush on top of the pastry so when it bakes you get that gorgeous golden brown glow.
- Sharp Cheddar Cheese. I love to use extra sharp cheddar cheese, usually an English one.
- Parmesan Cheese. Pairing parmesan and cheddar is my favorite combo but feel free to use your favorite hard cheeses.
- Spices. I generally just leave it to the cheese but adding a sprinkling of paprika, pepper, or cumin are delicious too! And if you like a little kick then a sprinkling of cayenne pepper would be scrumptious!
Some other appetizers I love are my Pizza Puffs, Sausage Rolls, and Scotch Egg.
Instructions
Preheat the oven to 415F/213C and line a half sheet pan with a silicone liner or parchment paper.
Sprinkle a little all-purpose flour to make a lightly floured work surface then use a rolling pin to roll out one sheet of thawed puff pastry dough to just a little bit longer and wider than it comes.
Crack an egg and whisk together. Use a pastry brush to brush the egg wash all over the pastry.
Sprinkle the cheese all over on top and if desired add spices now too. Use your clean hand to gently press the cheese into the pastry.
Use a pizza slicer or a sharp knife to cut the pastry short way into ½" -¾" strips.
Take one strip and twirl both ends at the same time to make a twist. Repeat with all strips.
Lay 1 ½" apart on a baking sheet. Place in the freezer for 5 minutes to rechill. Use the pastry brush to brush any exposed pastry with egg wash.
Bake for 12-15 minutes, or until lightly golden brown. Best eaten right away, or the same day. If you are going to use the same cookie sheets for multiple rounds in the oven be sure to let the tray cool down to room temperature before adding the cold cheese straws to bake. Leftovers can keep in an air-tight container for up to three days- reheat in the oven for a few minutes.
How to freeze
You can easily prepare the cheese straws without the second egg wash and place them on a sheet pan to flash freeze then after a few hours transfer them to a freezer-safe container for up to a week. Then just bake directly from the freezer, you may need to add a minute or two to the baking time.
Can you double
You can easily double or triple this recipe, just make sure you store the cheese straws in the fridge or freezer before baking. Puff pastry needs to be COLD going into the oven to get those layers!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Cheese Straws
These easy cheese straws are the make-ahead party appetizer of your dreams! Warm, carby, buttery, cheese twists make everyone happy! The crispy bits of cheese on the bottom with the buttery flaky layers!
- Total Time: 25 minutes
Ingredients
- 1 Frozen Puff Pastry Sheet
- 1 Large Egg
- ¾ cup Cheddar Cheese
- ½ cup Parmesan Cheese, finely grated
- Spices, to taste
Instructions
- Preheat the oven to 415F/213C and line a half sheet pan with a silicone liner or parchment paper.
- On a lightly floured work surface roll out one sheet of thawed puff pastry to just a little bit longer and wider than it comes.
- Crack an egg and whisk together. Use a pastry brush to brush the egg wash all over the pastry. Sprinkle the cheese all over on top and if desired add spices now too. Use your clean hand to gently press the cheese into the pastry.
- Use a pizza slicer or knife to cut the pastry short way into ½" -¾" strips. Take one strip and twirl both ends at the same time to make a twist. Repeat with all strips. Lay 1 ½" apart on a baking tray. Place in the freezer for 5 minutes to re-chill. Use the pastry brush to brush any exposed pastry with egg wash.
- Bake for 12-15 minutes, or until lightly golden brown. Best eaten right away, or the same day. Leftovers can keep in an air-tight container for up to three days- reheat in the oven for a few minutes.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Appetizer
- Method: Bake
- Cuisine: English
Keywords: puff pastry cheese straws, cheesy puff pastry straws
Sara says
I cant wait to make these for my dinner party this week! I tested the recipe out this morning to make sure I like them, I did, theres only four left hahah
★★★★★
Rhonda says
These are so flakey and delicious, a hit every time!
★★★★★
Elizabeth Waterson says
Hi Rhonda, thank you so much for the lovely review. So glad you have enjoyed these cheese straws! Take care. XX Liz