This cheese straws recipe is the cleverest appetizer idea because they are just 2-ingredient cheese straws. All you need is puff pastry (store-bought or homemade) and cheese. It doesn't get unbelievably simpler than this.
I grew up eating puff pastry cheese straws from a local bakery that was right around the corner from my childhood home. This cheese straw recipe is even easier, and the result is glorious.
It’s crispy, buttery, cheesy, huge, and totally moreish. The beautiful, puffy straws shatter and burst into flavors that must be enjoyed with others. Is it any wonder that I think of it as the best cheese straws recipe ever?
TRY THIS CHEESE STRAWS RECIPE BECAUSE
Needs 10 minutes of work (the oven does the rest)
Kids and adults alike love them (enough to ruin appetite)
Great gift for brothers on Raksha Bandhan (pack ‘em in jars)
Completely customizable (your call on less, more, or something different)
HOW TO MAKE PUFF PASTRY CHEESE STRAWS?
Every year, as the festive season comes closer, I sit down and search for easy appetizer recipes because I know easy is all I can manage as I cook way too many dishes.
So, when I stumbled upon these cheese straws with puff pastry, I just knew I had a huge hit. It’s the perfect handy recipe for the upcoming season. You do all the prep beforehand and bake just before you have to serve.
Step 1: Grate the cheese and set it aside.
Step 2: Very, very lightly dust your work surface with flour. Sprinkle part of your cheese on it, and then place the puff pastry (that you’ve brought down to room temperature) on top.
Step 3: Roll out the puff pastry so that the grated cheese clings to the underside of it.
Step 4: Sprinkle the rest of the cheese on top of the puff pastry.
Step 5: Season with paprika, onion, and garlic powder. Then roll the pastry again to roughly a 9-inch by 14 or 15-inch rectangle, so they get embedded deep into the pastry.
LET’S BAKE THE EGGLESS CHEESE STRAWS
Step 6: Cut the puff pastry into half-inch ribbons.
Step 7: Hold the ends of each strip, twist, and then lay it on a parchment-lined (or Silpat) lined baking tray.
Step 8: Place the tray in the refrigerator for at least half an hour to firm up the pastry again.
Final step: Bake in a preheated oven for 20 to 22 minutes till the cheese is melting and the straws are puffed up and golden.
Let the puff pastry cheese straws cool a tad and then serve immediately as-is or with:
Like all puff pastry appetizers, these cheese straws are best enjoyed the day they are made. And since it’s hard to not binge-eat them, you likely won't have leftovers. Just in case you do, pop them in a preheated oven for 3 to 4 minutes, and they’ll bounce back to being crispy.
TOP TIPS FOR EASY CHEESE STRAWS RECIPE
- My recipe is for eggless cheese straws. Most people brush the pastry with beaten egg to make the cheese and seasoning adhere. I simply rolled the pastry on top of the cheese to make it stick.
- Thick, thin. Long, short. It’s really up to you how you want to make these puffed cheese straws. If the strips feel too long for you, go ahead and halve them.
- There is enough fat in these cheese straws made with puff pastry. So, they don’t stick to the baking tray. But I still use parchment paper because it makes cleaning up so much easier.
- Gently press the ends of each twisted puff pastry cheese straw to the tray so that it doesn’t untwist.
- If some cheese straws do unfold, give them a quick twist right before you slide them into the oven.
- You can easily stash the twisted cheese straw in the refrigerator for a couple of hours, which means it is a great prep-ahead recipe.
- My corner of the world is going bonkers with humidity. And yes, it did soften the cheese treats for sure. But a few quick spins in the oven do their job. So don’t let that deter you from trying these cheese straws recipes.
- Always store cheese straws in a completely airtight container.
VARIATIONS OF 2 INGREDIENT CHEESE STRAWS
Cheese: I used cheddar, and it worked deliciously. My suggestion would be to use hard cheese, not soft. All are excellent options: Gruyère, Gouda, or Emmental. Use as little or as much as your palate desires; it won’t throw off the recipe.
Seasoning: Again, let your palate be the guide here. You can stick to onion and garlic powder along with paprika like me. Remember, a little goes a long way with these spices.
Spice it up with chili powder or black pepper. Or make it herby with thyme, oregano, basil, rosemary, and parsley. And if you’re in the mood to experiment, brush them with pesto. Choose whatever tastes appealing to you.
MORE PUFF PASTRY RECIPES
MORE EASY APPETIZER RECIPES
Easy & Quick Cheese Straws Recipe
- 500 gms ( 17.6 oz) Puff pastry Homemade or store-bought
- 1 tbsp All-purpose flour
- 150 gms ( 1 1/4 cups) Cheddar cheese, grated
- 1 tsp Paprika Optional
- 1/4 tsp Garlic powder Optional
- 1/4 tsp Onion powder Optional
- Line a baking tray with parchment paper or Silpat. You may need 2 trays.
- Lightly dust your work surface with flour.
- Sprinkle 1/4 cup grated cheese on it. Place the puff pastry on top and roll it out a bit.
- Sprinkle the balance cheese, paprika, garlic, and onion powder on top. Roll out the pastry to about 9"x14" rectangle.
- Cut the rolled-out dough into 1/2" strips using a sharp knife or pizza cutter.
- Twist the strips to give the spiral look. Place on the prepared tray and refrigerate for at least 30 minutes.
- Preheat your oven to 200 C or 400 F.
- Bake at 200 C for 15-20 minutes until the straws are dry, puffed up, and golden.
- Let the straws cool on the tray for 3-4 minutes before transferring to a cooling rack or serving platter.
- Serve at room temperature and enjoy!