Description
This Easy Cheese Straws recipe features flaky puff pastry layered with tangy Dijon mustard and a blend of sharp Gruyere and Parmesan cheeses. Twisted and baked until golden and crispy, these cheese straws make a perfect savory snack or appetizer, complemented beautifully by your favorite dipping sauces.
Ingredients
Scale
Puff Pastry Base
- 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
- Your favorite dipping sauce (such as honey mustard, cheese sauce, or other)
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper and set them aside to use later for the cheese straws.
- Prepare Puff Pastry: Place one sheet of parchment paper on your work surface and spray it lightly with nonstick spray. Lay the frozen puff pastry on top, then put a second piece of sprayed parchment paper over it.
- Roll and Add First Layer of Toppings: Using a rolling pin, slightly flatten the puff pastry into a 10×11-inch rectangle. Carefully remove the top parchment sheet. Evenly spread 2 tablespoons of Dijon mustard over the pastry. Then sprinkle half a cup of shredded Gruyere or sharp cheddar cheese, followed by a third of a cup of grated Parmesan cheese. Lightly sprinkle sweet paprika, kosher salt, and freshly ground black pepper evenly over the cheese. Replace the top parchment and gently roll over it to press the cheeses and seasonings into the pastry.
- Flip and Add Second Layer: Flip the entire parchment-encased pastry over and peel away what is now the top parchment. In a small bowl, whisk the egg with the water. Brush this egg wash evenly over the top side of the pastry. Sprinkle the remaining half cup of shredded cheese and one-third cup of grated Parmesan over the egg-washed surface.
- Press the Top Layer: Replace the top parchment paper again and roll gently with the rolling pin to embed the cheese into the pastry. Remove the top parchment paper carefully after rolling.
- Cut and Twist Strips: Trim off rough edges of the dough using a sharp knife or pizza cutter. Cut the pastry into 14 equal strips, each about 3/4 inch wide, running the length of the dough. Starting from the middle of each strip, gently twist it and place each on the prepared baking sheet, leaving an inch of space between them. Refrigerate the shaped dough for 30 minutes to chill.
- Preheat Oven: While the dough chills, adjust your oven rack to the middle position and preheat the oven to 425°F (220°C).
- Bake Cheese Straws: Transfer the chilled cheese straws on the baking sheets into the oven. Bake for 12 to 16 minutes until golden brown and fully puffed, rotating the baking sheet halfway through baking for even cooking. The cheese straws will continue to crisp slightly after being removed from the oven.
- Cool and Serve: Let the cheese straws cool on the baking sheet for about 5 minutes before serving. Enjoy them with honey mustard, cheese sauce, or your favorite dipping sauces for a delicious appetizer or snack.
Notes
- Make sure the puff pastry is well chilled before starting for easier rolling and shaping.
- Use a sharp knife or pizza cutter for clean cuts and to avoid tearing the pastry.
- Twist each strip gently to avoid breaking the pastry while still creating the classic cheese straw shape.
- Allow straws to chill in the refrigerator before baking; this helps maintain their shape and promotes better puffing.
- Feel free to experiment with different cheeses such as aged cheddar, Manchego, or even a spicy pepper jack for different flavor profiles.
- Serve immediately after cooling for optimal crispness; leftovers may soften over time.
