Food

Homemade Cheese Straws

Colder weather means spending more time hanging out inside with friends. Do you have a go-to snack for guests? Today, Melina from Licking the Plate shares her secret for cheese straws that look impressive but are easy to prep. Here’s how to make them…

Cheese Straws
by Melina Hammer of Licking the Plate

It’s a great thing when you can present something fantastically tasty to your guests and not sweat the making of it. Here to the rescue is this puff pastry cheese straw recipe. These savory, flaky bites make it look like you made magic in the kitchen—and only you and I will know it was a total cinch. You may choose to use just cheese as a topping, or to add other options, such as poppy seeds, cayenne, nutmeg, black pepper, paprika, sesame seeds…it’s up to you.

cheese-straws-1

Recipe: Cheese Straws

You’ll need:

1 package (14 oz) quality puff pastry (I use Dufour)
1 1/2 cups finely shredded Parmigiano Reggiano cheese
1 tsp cayenne, optional (or other topping of your choice)
1/4 tsp nutmeg, optional (same as above)
1 egg, lightly beaten, for brushing
sea salt and fresh pepper
lour for dusting

Tools: You’ll need a rolling pin, cheese grater, two baking sheets, parchment paper and sharp knife.

On a lightly floured surface, roll out the puff pastry to a rectangle about 1/8-inch thick. If you’re using cayenne and nutmeg (or other spices, like paprika or poppy seeds) add them in with the cheese and mix thoroughly to combine. Dust excess flour off pastry and paint egg wash over the surface. Tip: I work on a flour-dusted sheet of parchment paper, so when I need to transfer the dough, it’s already on parchment, which makes things easier.

Sprinkle 2/3 of the cheese mixture onto bottom half of pastry. (See grid, above.) Fold top half down over cheese-sprinkled half and press gently with the flat of your hands to seal entire surface. Transfer to a parchment-lined rimmed baking sheet and refrigerate for 20 minutes.

Roll dough to 1/8-inch thick, again a longish rectangle. Brush pastry with egg and sprinkle remaining cheese on top. Add freshly cracked pepper and sea salt to taste. Gently and evenly press rolling pin along dough to embed toppings.

Use a sharp knife to cut dough into 1/4-inch wide strips. Twist, holding both ends, into spirals. A tip: If the pastry sags or stretches at any point, pop it in the fridge for 20 minutes to chill so you can work it and it will stay in place for the cutting, twisting, etc. Repeat with remaining strips, spacing them 1/2-inch apart on two parchment-lined baking sheets.

Preheat oven to 375F. Chill cheese straws for at least 20 minutes before baking to ensure they keep their shape. Bake for 12 minutes or until golden, rotating trays halfway through. Cool fully on wire racks and serve with aperitifs! I also like to serve my cheese straws with a dipping sauce, like harissa mayonnaise. Cheese straws may be stored for one week in an airtight container at room temp.

Thank you so much, Melina! These look delicious.

P.S. More recipes, including the best party cocktail and rosemary parmesan popcorn.

(Photos and recipe by Melina Hammer. Thanks to Caroline Donofrio for helping with this series.)

  1. Cyn says...

    So glad I found this post. They look delicious and I can’t wait to make them.

  2. wow they look so good and easy to make

  3. Good post.I will share this post to my friends.good recipe with home made ingredients.

  4. This sounds delicious! My boyfriend’s mum make some amazing ones but I can’t wait to try this recipe :) xx

  5. Those look good! I wouldn’t mind seeing more food posts on here.

  6. Oh these look absolutely delicious. I love cheese straws but have never attempted to make them before – will have to give them a whirl!

    Beccy :: Bluebell & Bumpkin

  7. Ive been making that lemon feta dip you posted months ago, served with pita crackers, and its been a hit!

  8. I usually have Brie or Camembert to bake and then top with blackberry or fig jam and serve it with crackers and bread. After Thanskgiving, I sometimes use cranberry sauce instead of jam and it works very well, too.

    Roasted sweet red pepper ragu is delicious served with Feta and baguette: roast peppers @ 400 degrees until skin is mostly blackened. Cool, peel, slice into thin strips. Chop tomatoes, some white onion, a bit of garlic. Cook the onion in grapeseed oil until translucent (5″); add the tomatoes, season w/salt and pepper; cook until tomatoes are soft, add the garlic and the red pepper strips. Stir, check for seasoning to taste, garnish with Italian flat parsley. You can use Olive Oil, but grapeseed oil works best for this dish. The Feta I use is the block that comes in brine and you slice yourself.

  9. Puff Pastries are so amazing! They are so great for appetizers and seem so fancy, but secretly they are the easiest thing ever and no one has to know! I bake them and then top them with an amazing chicken divan sauce. I bet this recipe would be a good little recipe for a to-go snack for kiddies too!