These flaky puff pastry cheese straws are flavoured with an assortment of herbs. Feel free to add fresh or dry blend of herbs. You can use oregano, parsley, rosemary, etc
Herb cheese straws are an all weather, all season, all age, all occasion appetisers. They go just as well with a glass of wine or a pint of beer. They can be had on their own or as a part of a platter.
Recipe: Puff Pastry Herb Cheese Straws
FOR THE PUFF PASTRY
- 1 no Puff pastry sheet (thawed)
- ¼ cup Cheddar Cheese (grated)
- ¼ cup Parmesan Cheese (grated)
- ¼ cup Parsley (chopped)
- 4 pods Garlic (peeled, finely chopped )
- Black Pepper Powder (to taste)
- All Purpose Flour / Maida (for dusting)
- 1 no Eggs
- 1 Baking tray
- 1 Rolling pin
THAW & PREP THE PUFF PASTRY
- The puff pastry dough comes frozen. It's best to let it thaw overnight in the refrigerator
- If you roll the frozen puff pastry sheets, they would crack/split
- If you don't have time to thaw it overnight, then leave it out on the kitchen counter
- Keep checking to ensure that it doesn't get too warm
- Keep it chilled in the refrigerator, until ready to use
- IMPORTANT: Always, keep the puff pastry sheet chilled. Else, the fat layers will melt and they will bake flat
- Preheat the oven to 200-degree Celsius and line a baking sheet with parchment paper or silicone baking mats and set aside.
MAKE THE CHEESE -HERB MIXTURE
- You can add an assortment of herbs : parsley, oregano, rosemary, etc. You can use fresh or dried herbs.
- If using fresh herbs, clean them well and ensure they are completely dry before chopping them fine
- Grate your cheese in a bowl and keep it ready
- Combine grated cheese, chopped parsley, garlic and pepper powder together
- Combine and mix well
ROLL THE PUFF PASTRY
- Line a baking sheet with parchment paper or silicone baking mat and set aside
- Dust some flour on to your kitchen counter before rolling the puff pastry
- Place the puff pastry and using a rolling pin, gently roll the pastry to get a even thickness of about 1/8 inch
- Make sure you keep edges almost straight and try to get a rectangle as you roll
- Sprinkle 1/4 cup of the cheese mixture on one half of the rectangle
- Fold the other half of the sheet on top of the mixture
- Using a rolling pin, roll the pastry out until 1/8-inch thick. This presses the mixture into the pastry and also smoothes out any seams or wrinkles
- Do the same by sprinkling 1/4 cup of the cheese mixture on one half
- Fold the sheet of pastry in half. Keep dusting the flour on to the pastry sheet everytime you roll
- Roll the pastry out again until 1/8-inch thick
- Aim for one side to be about 10 inches long to make longer puff pastry straws, or aim for 6 to 8 inches for shorter straws.
- Using a knife and cutting straight down, cut the pastry into long strips about 1-inch wide and 10 inches long.
TWIST THE CHEESE STRAWS
- Transfer each strip to one of the baking sheets, spaced an inch or so apart.
- As you set them down, twist the ends in opposite directions to give the straws a spiralled look.
- If they start to untwist when you let go, gently press the ends into the parchment to make them stick.
- Psst: If the puff pastry twist isn't happening, no worries! Bake them straight and it will taste absolutely yummy!
- Chill for at least 10 minutes or up to an hour. This helps firm up the straws and give them better puff in the oven.
GLAZE WITH EGG WASH
- Break an egg into a bowl and dilute it water and combine well. Using a pastry brush carefully egg wash the straws evenly
- Using a pastry brush, very lightly egg wash the cheese straws evenly on top, this will help in giving you nice golden colour
- Ensure that the egg wash is only on top of the puff pastry sheet. If it drops to the sides of the sheet, it will seal the layers and the sheet won't puff up
BAKE THE CHEESE STRAWS
- Make sure the oven is pre heated to 200 degree celsius as you put the trays in
- Bake the sheet of cheese straws at 200 degree celsisu for 10 minutes until they are puffed. The exact baking time will depend on the size of your straws.
- Then reduce the temperature to 190 degree and leave it to become crispy, feel dry to the touch, and are deep golden brown
- Begin checking shorter straws after about 5 minutes, and longer straws after 10 minutes
- When you hold the cheese twists, they should feel light and firm.
- If they feel heavy and droopy, they are not yet done. This would result in a soggy and chewy cheese straws
COOL AND SERVE
- Take the flaky, buttery, cheese straws out of the oven
- Let them cool until the straws are firm and light to lift from the sheet without bending
- Transfer to a cooling rack or serving plate
- After they are completely cooled, store them in an airtight container until ready to serve
- Puff pastry straws are best served the same day they are made when they still crispy!
These cheese straws are good for New Year’s Eve parties, football parties, birthday parties, afternoons around the pool, or just a weekday snack!
The herb cheese straws are simple oven baked appetizers which you can munch on as your evening snack with your hot cup of coffee. Absolutely guilt-free!!!
If you are a vegetarian, then substitute egg with 1/2 cup of milk and 1 tablespoon of honey and use it as an egg wash. You could even skip this step
You could even try adding gruyere, pecorino or parmigiano-reggiano cheese
Zing up these herb cheese straws with a spice of your choice – black pepper or cayenne pepper / paprika
Whenever possible use butter puff pastry for best flavour and texture
The cayenne adds a bit of spicy flavor, and the paprika adds a gorgeous color
PUFF AWAY: Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches
ROLL WITH LOVE: Use a long, heavy rolling pin to roll out your puff pastry dough. Helps create even thickness. Don’t press too hard along the ends. If the edges stick together, then they won’t rise while baking.
LAYERS. LAYERS. LAYERS: Magic of puff pastry is all in the layers. It’s a sin to let the the puff pastry to go warm. We don’t want the magical butter layers collapsing, do we ?
COLD IS YOUR BEST FRIEND: Puff Pastry works best when cold. If possible, chill your knife, cookie cutters, baking pans, etc. If the butter is starting to melt, put the pastry back in fridge for 30 minutes to firm up.
FREEZE FOREVER: Frozen puff pastry that has been kept constantly frozen at 0°F will keep safe for over 10-12 months, as long as it has been stored properly and the package is not damaged.
THICKER THE TWIST, LONGER YOU BAKE: While baking these cheese straws make sure you bake them well before you take them out of the oven. The twist in the straws will cause uneven baking so be sure before you remove them
PLAN YOUR CUTS: Unlike other pastries, we cannot recombine the pastry into dough and roll back. You will lose the layers. Hence, plan your cuts to avoid wastage.
MINI PUFFS: If you are left with scraps, you can cut them into small shapes and bake them. Mini puffs of heaven!
The cheese straws can be rolled ahead of time. Keep it frozen
Make sure you cling wrap the rolled straws and store it in the freezer (not in the regular chiller)
On the day before service, thaw the cheese straw in the refrigerator
Keep some fresh grated cheese handy. Sprinkle them generously before baking – no such thing as too much cheese;)
This saves you a ton of time without compromising the quality
They are best served at room temperature
They are best stored in an airtight container
Don’t serve all the cheese straws at once. Keep refilling the cheese straws as needed. This will ensure they don’t get soggy
If they are a bit soggy, then heat them in the oven at 150 degree celsius for about 2-3 minutes. They will crisp up again
Store them in an airtight container, and they’ll stay good for up to 3 days. Any longer, then you risk them turning soggy! Gobble them up before it comes to that.
Make sure you store them in a proper air tight container. Do not keep them in a fridge.