This quick and easy cheese straws recipe is definitely a keeper! These tall elegant breadsticks are perfect for family dinners, appetizer tables, and special occasions. They’re light, crispy and delicious!
- 2 sheets of puff pastry, semi-defrosted
- 3 tablespoons virgin olive oil
- 3 tablespoons of seasoned oil from a jar of sun-dried tomatoes
- 1 tablespoon fresh basil, minced
- 1/2 teaspoon sea salt
- 1/2 cup freshly-grated Parmesan cheese
- 1 cup finely-grated sharp cheddar cheese (or another type of hard cheese)
- Freshly-ground black pepper
freshly-grated Parmesan cheese, finely grated sharp cheddar cheese, freshly-ground black pepper.
- Line a baking sheet with parchment paper or a silicone baking mat. Put it aside. Remove two sheets of puff pastry from the freezer. Place them on a lightly-floured pastry board or cutting board so they can begin to defrost. We only want them partially thawed as the colder they are, the easier they’ll be to work with. But don’t try to force the sheets open. Once you can unfold them with minimal effort they’re ready to be used.
- Adjust your oven rack to the center position. Preheat your oven to 375 degrees. In a small bowl, combine virgin olive oil, flavored oil from a jar of sun-dried tomatoes, sea salt and minced basil. This mixture is enough to use on both pieces of puff pastry. Work with only one sheet of puff pastry at a time. Unfold the first sheet and brush the entire surface with the flavored oil mixture. Reserve the other half of the oil mixture for the second sheet.
- Sprinkle half of the freshly-grated Parmesan cheese in an even layer over the puff pastry. Now sprinkle on a layer of finely-grated sharp cheddar cheese (reserve half of the cheddar cheese for the second batch). Grind black pepper on top. Cover the dough with a piece of plastic wrap, parchment paper or waxed paper. Use a rolling pin to press the cheese firmly into the dough. At the same time, roll the dough out into an 11-inch square. These measurements don’t have to be exact. If yours ends up being a 10 x 12-inch rectangle – that’s absolutely fine!
- With a pizza cutter, slice the dough into three equal parts. Slice each of those three parts into three long strips. In total, each piece of pastry dough will make 9 tall cheese straws. One by one, turn the pieces over so the cheese side is facing down. This way, when you twist the dough, the cheese will be facing outward which looks much lovelier than if it’s facing inward. Starting from the middle, twist both ends at the same time working your way outward. Transfer the twisted strips to the lined baking sheet.
- Bake the cheese straws for 12-14 minutes on the first side. Flip and continue to bake for another 2-3 minutes. Once out of the oven, transfer the crispy cheese straws to a cooling rack. If you leave them on the baking tray they may get a little soggy.
- As soon as the cheese straws are stiff and cooled they’re ready to be served!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack, Lunch, Dinner, Party
- Method: Oven
- Cuisine: American
Keywords: cheese straws, cheese straw recipe