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Puff Pastry Cheese Straws

Baked puff pastry cheese twists on a platter.
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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

  1. 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.
  2. In a small bowl, whisk together the egg and water or cream. Set aside.
  3. Line a 12-by-18-inch sheet pan with a piece of parchment paper.
  4. 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).
  5. Brush the pastry with the egg wash.
  6. 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).
  7. Sprinkle the cheese evenly on top of one half of the dough. Sprinkle with cayenne, if using.
  8. Place the remaining piece of pastry, egg-washed-side down, on top of the cheese.
  9. Gently roll out the pastry just to adhere the two pieces together.
  10. Cut the pastry into 8 even vertical strips. Then, cut the strips in half horizontally. You should now have 16 pieces of pastry.
  11. 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.
  12. 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.
  13. Meanwhile, preheat the oven to 400 degrees.
  14. 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.
  15. 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.

Find it online: https://everydaypie.com/puff-pastry-cheese-straws/