Golden baked cheese straws on a black plate with a black linen cloth and a glass of white wine

Cheese straws

Name: Cheese straws
Total time: 35 min
Yield: Makes 20
Ingredients: 320g ready-rolled puff pastry; 1 egg beaten; 150g strong hard cheese like extra mature cheddar, parmesan or gruyere (or vegetarian alternatives); a pinch paprika or cayenne

Anna Glover

Published: May 9, 2022 at 12:15 PM

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Makes 20

Easy

Total time: 35 mins

+ cooling

A star rating of 5 out of 5.15 ratingsRate

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These cheese straws are easy to make – use ready-made puff pastry and they'll be on the table in just over half an hour. They're great as pre-dinner snacks or starters, or as tasty nibbles at a picnic

Vegetarian

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Make these easy cheese straws, then try our cheese grazing board, tear and share sausage roll, classic potato wedges and more fun party food recipes.

Ingredients

Nutrition

320g ready-rolled puff pastry
1 egg

beaten
150g strong hard cheese like extra mature cheddar, parmesan or gruyere (or vegetarian alternatives)
a pinch paprika or cayenne

Nutrition: per serving

kcal97
fat6.7g
saturates3.5g
carbs5.2g
sugars0.3g
fibre0.4g
protein3.9g
salt0.3g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Unravel the pastry, keeping it on the paper it comes with. Brush all over with the beaten egg.
step 2

Scatter the cheese all over the egg-washed pastry, then add the paprika or cayenne with a good crack of black pepper and a pinch of salt. Flatten the cheese slightly with your palm to help it stick to the pastry.
step 3

Cut the pastry sheet into 2cm-thick strips, and spin each one a few times so they’re spiralled like a corkscrew. Transfer the baking sheet to a flat baking tray and spread out the straws evenly. Use any remaining egg wash to glaze any pastry that isn't covered in cheese. Bake for 15-20 minutes or until golden brown and well risen. Leave to cool for 10 minutes and serve warm, or cool completely and keep in an airtight container for three days.

Discover more easy picnic food ideas

Mini picnic pies

Authors

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Anna GloverSenior food editor

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