Easy Cheese Straws Recipe
Introduction
Easy Cheese Straws are a delightful, savory snack featuring crisp puff pastry twisted with rich cheeses and a hint of Dijon mustard. Perfect for parties or an elegant appetizer, these golden twists are simple to make yet impressive in flavor.
Ingredients
- 1 frozen puff pastry sheet
- 2 tablespoons Dijon mustard
- 1 cup freshly shredded Gruyere or Sharp Cheddar cheese
- 2/3 cup grated Parmesan cheese
- Sweet paprika, to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 egg
- 1 teaspoon water
- Dipping sauce of your choice
Instructions
- Step 1: Line two baking sheets with parchment paper and set them aside.
- Step 2: Place a sheet of parchment on a flat surface and lightly spray it with nonstick spray. Lay the thawed puff pastry on the parchment, then cover with a second sprayed parchment sheet.
- Step 3: Using a rolling pin, gently roll the puff pastry into a 10×11-inch rectangle. Carefully remove the top parchment sheet.
- Step 4: Spread 2 tablespoons of Dijon mustard evenly over the pastry. Sprinkle half of the shredded cheese and half of the grated Parmesan on top. Lightly season with sweet paprika, kosher salt, and freshly ground black pepper.
- Step 5: Cover again with the top parchment and press the cheese and seasonings into the pastry by rolling the pin back and forth a few times.
- Step 6: Flip the pastry (still wrapped in parchment) over and remove the now top parchment. In a small bowl, whisk together the egg and water, then brush this egg wash evenly over the pastry surface.
- Step 7: Sprinkle the remaining shredded cheese and Parmesan on top. Replace the parchment and roll again to press the cheese into the dough. Remove the top parchment sheet.
- Step 8: Trim off the rough edges with a sharp knife or pizza cutter. Cut the pastry into 14 equal strips, about 3/4-inch wide, lengthwise.
- Step 9: Starting from the middle of each strip, gently twist each one and place it 1 inch apart on the prepared baking sheets. Refrigerate for 30 minutes.
- Step 10: While chilling, preheat your oven to 425°F and position racks in the middle slots.
- Step 11: Bake the cheese straws for 12-16 minutes, turning the baking sheet halfway, until golden and puffed. They will crisp further after baking.
- Step 12: Let the straws cool on the pan for 5 minutes before serving with your favorite dipping sauce.
Tips & Variations
- For extra flavor, try mixing smoked paprika with the sweet paprika or adding a pinch of cayenne pepper for a slight kick.
- Substitute Gruyere with aged cheddar or a blend of cheeses for different taste profiles.
- Use homemade puff pastry if you want a scratch-made version.
- Serve warm for best texture, but they also taste great at room temperature.
Storage
Store leftover cheese straws in an airtight container at room temperature for up to 2 days. To re-crisp, warm them in a 350°F oven for 5 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheese straws ahead of time?
Yes, you can prepare and shape the cheese straws, then refrigerate them for up to a day before baking. Let them sit at room temperature for 10 minutes before placing in the oven.
What can I use instead of Dijon mustard?
If you prefer a milder flavor, you can substitute Dijon with yellow mustard or skip the mustard altogether, though the tang adds distinctive depth to the cheese straws.
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Easy Cheese Straws Recipe
- Total Time: 1 hour 1 minute
- Yield: 14 cheese straws 1x
Description
These Easy Cheese Straws are a delightful, crispy snack or appetizer made from flaky puff pastry layered with Dijon mustard, Gruyere and Parmesan cheeses, and seasoned with paprika, salt, and pepper. Perfectly twisted and baked to golden perfection, they offer a cheesy, savory flavor with a satisfying crunch. Ideal for serving alongside your favorite dipping sauces such as honey mustard or cheese sauce, these cheese straws are simple to prepare and sure to impress at any gathering.
Ingredients
Scale
Pastry and Spread
- 1 frozen puff pastry sheet
- 2 tablespoons Dijon mustard
Cheeses
- 1 cup freshly shredded Gruyere or Sharp Cheddar cheese, divided
- 2/3 cup grated Parmesan cheese, divided
Seasonings
- Sweet paprika, to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Glaze
- 1 egg
- 1 teaspoon water
Dipping Sauce
- Your favorite dipping sauce (e.g., honey mustard, cheese sauce)
Instructions
- Prepare baking sheets: Line 2 baking sheets with parchment paper and set aside to prevent sticking and for easy cleanup.
- Prepare the puff pastry: Place a sheet of parchment paper on a flat surface and lightly spray it with nonstick spray. Lay the frozen puff pastry sheet on top, then cover it with a second sheet of sprayed parchment paper.
- Roll out pastry: Using a rolling pin, gently flatten the puff pastry into a 10×11-inch rectangle. Carefully remove the top parchment sheet.
- Spread mustard and add first cheese layer: Evenly spread 2 tablespoons of Dijon mustard over the puff pastry. Then sprinkle half of the shredded Gruyere or Cheddar cheese (½ cup) evenly on top, followed by half of the grated Parmesan (1/3 cup).
- Season cheese layer: Lightly and evenly sprinkle sweet paprika, kosher salt, and freshly ground black pepper over the cheeses to enhance flavor.
- Press in cheese: Replace the top sheet of parchment paper and gently roll the rolling pin back and forth a few times to press the cheeses and seasonings into the pastry.
- Flip pastry: Carefully flip the parchment-encased puff pastry over so that the other side is facing up. Remove the now-top parchment paper.
- Apply egg wash and add second cheese layer: Whisk the egg and water together in a small bowl to make an egg wash. Using a pastry brush, evenly coat the top-facing side of the puff pastry with the egg wash. Sprinkle the remaining shredded cheese (½ cup) and grated Parmesan (1/3 cup) evenly on top.
- Press in cheese again: Cover with the parchment paper and roll the rolling pin over the pastry again to press the second cheese layer into the dough. Remove the top parchment paper.
- Trim and cut strips: Use a large sharp knife or pizza cutter to trim off the rough edges of the dough for clean ends. Cut the pastry into 14 equal strips, each about 3/4-inch wide, cutting lengthwise.
- Twist strips: Starting at the middle of each strip, gently twist each one several times to form the characteristic cheese straw shape. Place each twisted strand onto the prepared baking sheets, spacing them about 1 inch apart.
- Chill: Refrigerate the prepared cheese straws on the baking sheets for 30 minutes to help them hold their shape during baking.
- Preheat oven: While chilling, preheat the oven to 425°F (220°C) and adjust the oven racks to the middle position.
- Bake: Bake the chilled cheese straws for 12 to 16 minutes, or until they are golden brown and fully puffed. Rotate the baking sheets halfway through baking to ensure even cooking.
- Cool and serve: Remove the cheese straws from the oven and let them cool on the baking sheets for 5 minutes. Serve warm or at room temperature with your favorite dipping sauces like honey mustard or cheese sauce. Enjoy!
Notes
- Frozen puff pastry should remain chilled until ready to roll out to prevent sticking and tearing.
- Use freshly shredded cheeses for the best melting and flavor.
- Adjust seasoning to taste, but be cautious with salt as cheeses are already salty.
- Chilling the twisted cheese straws before baking helps them keep their shape and puff better.
- Store leftover cheese straws in an airtight container at room temperature for up to 2 days; reheat briefly to restore crispness.
- Variations include adding herbs like thyme or cayenne pepper for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: cheese straws, puff pastry snacks, appetizer recipes, cheesy twists, easy party snacks
