Puff Pastry Cheese Straws
1 hr 15 min
Makes 16 to 20 cheese straws
Crispy, twisted puff pastry layered with grated cheese, baked until golden and puffed.
| prepPreheat oven to 375°F / 190°C | ||||||
| prepLine 2 baking sheets with parchment paper or silicone baking mats | ||||||
| 60 g grated mixed hard cheese (for work surface) | Sprinkle work surface with cheese | Sprinkle, roll to 1/8 inch, fold, sprinkle, roll again | Cool, plate & serve both batches together | |||
| 60 g grated mixed hard cheese (for first sheet top) | ||||||
| 60 g grated mixed hard cheese (after fold) | ||||||
| 60 g grated mixed hard cheese (for second sheet top) | Sprinkle work surface with cheese | Sprinkle, roll to 1/8 inch, fold, sprinkle, roll again | ||||
| 120 g grated mixed hard cheese (for second sheet base) | ||||||
| 1 sheet thawed store-bought puff pastry | Unfold pastry onto cheese, let sit if needed | Cut into 1-inch strips, twist ends, transfer to sheet | Chill 10 min to 1 hr | Bake 375°F / 190°C, 15–20 min until golden & crispy | Cool until firm, transfer to rack | |
| 1 sheet thawed store-bought puff pastry | Unfold pastry onto cheese, let sit if needed | Cut into 1-inch strips, twist ends, transfer to sheet | Chill 10 min to 1 hr | Bake 375°F / 190°C, 15–20 min until golden & crispy | ||
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