Description
These Best-Ever Cheese Straws are flaky, crispy puff pastry twists loaded with sharp cheddar, green onions, and sesame seeds. Perfect as a savory snack or party appetizer, they bake to a golden, puffed perfection that’s sure to impress your guests.
Ingredients
Scale
Puff Pastry and Cheese Mixture
- 2 oz. finely grated sharp cheddar cheese
- 1 tsp. all-purpose flour
- 2 Tbsp. finely chopped green onions
- 2 Tbsp. sesame seeds
- 1 (17.3-oz.) package puff pastry dough, divided into 2 sheets
Egg Wash
- 1 large egg, whisked until frothy
Instructions
- Preheat and Mix Ingredients: Preheat your oven to 425°F (220°C). In a small bowl, combine the grated sharp cheddar cheese, all-purpose flour, finely chopped green onions, and sesame seeds. Mix well to create the cheese topping mixture.
- Roll Out Puff Pastry: Roll out one sheet of puff pastry dough on a piece of parchment paper to about 1/8-inch thickness, ensuring it is approximately 10 inches wide. Brush the surface evenly with the whisked egg to act as glue and brush for browning, then sprinkle the cheese mixture evenly over the egg wash.
- Cut Puff Pastry Strips: Using a sharp knife or pizza cutter, slice the puff pastry widthwise into strips about 3/4 inch thick. Carefully slide the parchment paper with the strips onto a baking sheet and place it in the refrigerator to chill for at least 20 minutes, which helps the dough firm up for shaping.
- Shape Cheese Straws: Line a second baking sheet with parchment paper. Transfer half of the chilled strips onto this prepared sheet and twist each strip to create spiral shapes. Repeat with the remaining strips on the second sheet. Return both trays back to the refrigerator and chill for another 30 minutes to set the shapes before baking.
- Bake to Golden Perfection: Bake the cheese straws in the preheated oven until they are deeply golden brown and puffed, about 10 to 12 minutes. Rotate and switch the baking trays halfway through cooking for even baking. Once done, remove from the oven and cool slightly before serving.
Notes
- For crispier cheese straws, you can brush an additional layer of egg wash before sprinkling the cheese mixture.
- Feel free to substitute sharp cheddar with other strong cheeses like Gruyère or Parmesan for different flavor profiles.
- Make sure to chill the dough strips before baking to help maintain the shape of the twists.
- Store leftover cheese straws in an airtight container at room temperature for up to 2 days; reheat briefly to regain crispiness.
Nutrition
- Serving Size: 2 cheese straws
- Calories: 110
- Sugar: 0.3 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 35 mg
