Cheese Straws


by: NYC Cook

Once you’ve made or bought puff pastry you can make these straws in just a few minutes. If you have pastry trimmings, this is a perfect use for them. Keep the pastry dough cool so it stays manageable as you work with it, and shape the straws before you preheat the oven. Keep moving the pastry in and out of the freezer as needed to keep it firm.


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serves: 1

1 1/2 ounces hard aged cheese (such as Parmigiano-Reggiano or aged Gouda)

1 tablespoon paprika (or Spanish pimenton)

Puff Pastry, Quick Puff Pastry, or puff pastry trimmings

Egg wash

Nutrition Facts
Cheese Straws

Servings Per Recipe: 1

Amount per Serving

Calories: 196

  • Total Fat: 12.5 g
  •     Saturated Fat: 7.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 30.6 mg
  • Sodium: 725.9 mg
  • Total Carbs: 5.1 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 1.1 g
  • Protein: 17.1 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Grate the cheese; you should have about 1/2 cup when lightly pressed. Combine the cheese and paprika in a bowl.

2.  On a lightly floured surface, roll out the puff pastry into a 12-by-16-inch rectangle. Brush the pastry with the egg wash, and sprinkle the cheese mixture evenly over the entire surface. Run the rolling pin over the surface to help the cheese stick to the pastry.

3.  Fold the rectangle in half lengthwise, so it measures 8 by 12 inches, then roll it out again into a 12—by-16—inch rectangle. Place the rectangle of dough on a sheet pan lined with waxed paper, and place in the freezer for 10 to 15 minutes, or until very firm but not hard and brittle.

4.  Return the pastry rectangle to the work surface and, using a knife, trim the edges so they are even. Then, using the knife, cut the rectangle into strips 12 inches long and 1/2; inch wide. Working with 1 strip at a time, place a hand, palm down, on each end and roll in opposite directions until you see a distinct spiral pattern.

5.  While it would seem that a 16—inch rectangle cut into 1/2—inch—wide strips would make 32 strips, it only makes 24 because of puff pastry's tendency to shrink. Place the straws on a sheet pan and freeze until solid.

6.  Preheat the oven to 425°F. Bake the straws for about 12 minutes, or until pale brown. Serve within 24 hours.

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