Aged cheddar and Parmesan cheeses are twisted up playfully in puff pastry and then baked to perfection, creating a delightfully simple yet seriously good snack or appetizer. These Puff Pastry Cheese Straws have a flaky, crunchy texture and a subtle kick of heat from optional cayenne.
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Looking for an easy-peasy appetizer (like these Caramelized Onion Tarts) or a fun addition to your charcuterie board? These Puff Pastry Cheese Straws aren't just ridiculously good, they're multi-taskers! Whether you're gearing up for a festive holiday soirée, assembling a charcuterie board that steals the spotlight, or just craving a fuss-free yet fun everyday snack, these flaky, cheesy pastries have got your back. What makes them even better? They're super easy to make.
I made these cheese straws (and Puff Pastry Cinnamon Twists) a lot when I was developing my puff pastry from scratch and rough puff pastry recipes. My kids (and husband) were obsessed with them, so I knew I had to share them with you. It did take me a few (read: six) iterations to get just the right process and ingredient list down, but now they're perfect just for you.
So, let's get to making it, shall we? The article below is jam-packed full of useful information. You can jump around using the menu below, or skip to the end of the article for the full recipe.
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Ingredients Needed
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- puff pastry (homemade or store-bought)
- cheese (a mix of any hard or semi-hard cheeses is good here, such as aged cheddar and Parmesan)
- cayenne (this is completely optional, but does add a nice kick)
- egg wash (which is just egg and water!)
What Type of Puff Pastry to Use
For this recipe, you can use either my homemade rough puff recipe (it's easier than you think!) or frozen store-bought. If you really want to do the thing, you can also try my Traditional Puff Pastry Recipe.
Is store-bought puff pastry good?
Yes, it's totally fine to use! Just note: depending on the type of puff pastry you buy, the exact dimensions for cutting the pastry might differ slightly since different brands come in different preparations and sizes.
Purchased puff pastry typically either comes in one folded 14-ounce sheet or in two folded 8-ounce sheets. Please note, I haven't tried all brands, so your store-bought puff pastry may be different than this.
This isn't that complicated of a recipe, though, so any puff pastry should work. The exact instructions in this recipe correspond with the use of my homemade rough puff recipe and yield about 16 twists using just half the batch of the pastry (about 18 oz). You can save the other half for another recipe like this Puff Pastry Tomato Tart or something sweet like Apple Tarte Tatin).
If you have purchased puff pastry with 1 sheet, try to roll it out slightly thinner and then follow the instructions, noting that the measurements might be slightly different. If you are using puff pastry with two sheets, just use them as-is!
How to Twist the Cheese-Filled Puff Pastry
I experimented with various methods for filling and shaping these twists. In the end, the steps I settled on produced the most delicious and aesthetically pleasing results. Here's the breakdown:
Step 1: Prepare the pastry (roll out and cut in half if necessary), apply an egg wash, and cut it in half.
Step 2: Evenly spread the cheese and (optional) cayenne pepper onto one piece.
Step 3: Place the second sheet on top and, with minimal pressure, roll to adhere the pastry together.
Step 4: Cut the pastry into 16 even pieces by cutting it into 8 strips and then halving them.
Step 5: Twist the pastry about three times.
Step 6: Pinch the ends of the pastry together.
Once the pastry is twisted, it's best practice to chill it briefly while preheating the oven. This ensures optimal baking results. Although chilling may seem a bit fussy, it's essential for a well-baked pastry. Skipping this step may result in a less visually appealing outcome. However, if aesthetics are not a priority, forgoing chilling can speed up the process.
Baking Tips
- If you notice that your pastry is becoming too warm while you're working with it, simply put it in the refrigerator or freezer to cool down. Warm puff pastry can be difficult to work with and may become sticky. Moreover, allowing the butter to melt will cause the pastry to become dense and flat when baked.
- If you want your cheese twists to come out perfectly, make sure to chill them before baking. The recipe will specify a minimum time for chilling, but the longer you chill the pastry, the better the results will be. Chilling before baking helps the puff pastry rise higher, keeps the filling inside the twists, and prevents the pastry from becoming misshapen.
- To bake, preheat the oven to 400ºF. Then, set a rack in the middle position of the oven. This simple step ensures that the puff pastry bakes evenly throughout, without browning too much on the bottom.
- The twists are done when they have puffed up and are lightly golden all over. I prefer a semi-soft bake when it comes to puff pastry, but you can certainly bake them longer to produce more crisp results.
How to Store Them
Cheese twists are at their best served on the same day they are baked. Regardless, they can be kept refrigerated in an air-tight container for two more days. Over time, they will soften, I recommended toasting them up for a few minutes if you want to enjoy that freshly-baked taste again.
I haven't tried freezing them, but I imagine they will freeze well. They can be refreshed in a toaster oven or an oven to regain crispiness.
More Puff Pastry Recipes
I am so honored when you make a recipe from my site! If you make these Puff Pastry Cheese Straws, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!
Full Recipe
Puff Pastry Cheese Straws
- Total Time50 minutes
- Yield16
Ingredients
- Rough Puff Pastry, prepared, or 1 (14-ounce) package puff pastry (see notes for guidance)
- 1 large egg
- 1 teaspoon water or cream
- All-purpose flour (for work surface)
- ¾ cup (85 grams) finely shredded aged cheese (a mix of aged cheddar and Parmesan is perfect)
- ½ teaspoon cayenne pepper (optional)
Instructions
- Prepare rough puff pastry or defrost frozen puff pastry. If you make it, you will only need half a batch. The remaining half can be frozen. See notes for alternative puff pastry sizes.
- In a small bowl, whisk together the egg and water or cream. Set aside.
- Line a 12-by-18-inch sheet pan with a piece of parchment paper.
- Roll out the puff pastry on a floured surface to about ⅛-inch thickness, or about a 10-by18-inch rectangle (this will vary based on your puff pastry).
- Brush the pastry with the egg wash.
- Using a pastry wheel or a sharp knife, cut the dough in half so you have two evenly sized squares (it won’t be exact, and that’s okay).
- Sprinkle the cheese evenly on top of one half of the dough. Sprinkle with cayenne, if using.
- Place the remaining piece of pastry, egg-washed-side down, on top of the cheese.
- Gently roll out the pastry just to adhere the two pieces together.
- Cut the pastry into 8 even vertical strips. Then, cut the strips in half horizontally. You should now have 16 pieces of pastry.
- Holding each end, twist each strip of dough about 3-4 times, then pinch the ends to help it keep its shape. Place the twists on the baking sheet, evenly spaced apart.
- Chill the twists in the freezer for 10 minutes or in the refrigerator for 30 minutes. This helps the twists keep their shape while they bake.
- Meanwhile, preheat the oven to 400 degrees.
- Once chilled, remove the twists from the freezer or refrigerator. Gently brush just the exposed pieces of pastry (not the cheese) with egg wash. Bake in the preheated oven for 20-24 minutes, or until the pastries are lightly golden all over and puffed up.
- Remove the twists from the oven and let them cool slightly on the baking sheet before transferring to a cooling rack.
Notes
This recipe was developed using half a recipe of homemade rough puff pastry, which is the equivalent of about one store-bought box of puff pastry. It was tested with store-bought puff pastry, too.
Purchased puff pastry typically either comes in one folded 14-ounce sheet or in two folded 8-ounce sheets. The measurements listed in this recipe correspond with the use of my homemade rough puff recipe. If you are using store-bought puff pastry, the measurements might not work out exactly and you will have to adjust based on the type of puff pastry you have, but the basic principle of how to make these will still work out! You will need at least 14 ounces of puff pastry.
For the puff pastry that comes in two separate squares, you won’t need to roll out the dough or cut it in half.
For the one folded 14-ounce sheet, roll out the dough a bit to make the vertical length longer, if possible. If not possible, just proceed with the recipe and ignore the measurement size, and instead just follow the instructions to halve the dough and divide evenly into 8 strips, etc.
- Prep Time: 00:30
- Cook Time: 00:20
- Category: Appetizer
- Method: Bake
- Cuisine: American / French
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