Who says bar food has to be oily or fried? This triple cheese loaded, puff pastry cheese straws will convert you. Snacking with a pint or two has never been this good! And if you’re wondering how hard is it to make these puff pastry cheese straws, then don’t! We’ll show you that making something so delicious can be just that simple.
The puff pastry cheese straws are best consumed within a day or two of being made. They tend to lose their flaky consistency and soften up instead, which is no good. You want them to be crispy and melting in your mouth the moment you bite into one. Anything lesser is a crime!
They’re just as easy to whip up as our sun-dried tomato and olive cheese straws or our Herb Cheese Straws. Check the recipe out and have fun making these little ones for good snack time!
Triple Cheese strawsPrint
FOR THE PUFF PASTRY
- 1 no Puff pastry sheet (thawed)
- ¼ cup Cheddar Cheese (grated)
- ¼ cup Parmesan Cheese (grated)
- ¼ cup Gouda Cheese (grated)
- 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
MAKE THE CHEESE MIXTURE
- Combine the grated cheese and dried herbs together in a large bowl
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. Dust the puff pastry with some flour everytime you roll out.
- Top with another 1/2 cup of cheese mixture.
- 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. Keep the thickness to 1/8 inches only.
- 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 spiraled 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 a large egg into a small bowl. Dilute it a little with water and combine well
- 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
- 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. They need to be light and firm.
- 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 & SERVE
- Take the flaky, buttery, cheese straws out of the oven
- Let them cool until the straws are firm enough to lift from the sheet without bending.
- Transfer to a cooling rack or serving plate.
- Serve the cheese straws warm, or let them cool and then keep them in an airtight container until ready to serve.
- Puff pastry straws are best served the same day they are made.
Make a couple of variation of these puff pastry cheese straws, like the cheese straw with herbs and the other one with sun-dried tomatoes & olives.
Stack them up in your kitchen wardrobe so you can surprise your kids with these delicious treats!
If you are a vegetarian, you can substitute the egg with 1/2 cup milk and 1 tablespoon of honey to egg wash the cheese straws.
You could even try adding gruyere, pecorino or parmigiano-reggiano cheese
Zing it up 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: Thicker the twist, there is more dough to bake, hence it will take a longer time. For crispier results, make the twists looser .
While baking thicker 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!
Make sure to thaw your puff pastry overnight in the fridge before rolling them
You can also keep them rolled, stuffed and cut into straws. So it saves you some time of prepping on that day.
Make sure you cling wrap the rolled straws and store it in the freezer.
Take them out of the freezer and store it in fridge overnight before you bake them.
Grate some cheese as well and keep it handy.
These yummy looking puff pastry cheese straws go well as a brunch appetizer along with some white wine or champagne.
The puff pastries are simple oven baked appetizers which you can munch on as your evening snack with your hot cup of coffee. Absolutely guilt-free!!!
As mentioned earlier these puff pastry cheese straws are good to go only for a day or two.
Make sure you store them in a proper air tight container. Do not keep them in the fridge.