Move over French Fries, there’s a new obsession in town!
These flaky sun-dried Tomato & Olive Cheese Straws, made with a puff pastry base are sure to win many hearts. What’s better than a combination of crispy, buttery sun-dried tomato, olives and cheese? Not much.
Sun Dried Tomato & Olive Cheese strawsPrint
FOR THE PUFF PASTRY
- 1 no Puff pastry sheet (thawed overnight in the fridge )
- 8 - 10 Sun-dried Tomatoes (soaked in water and chopped)
- 5 - 6 Whole Black Olives (chopped)
- ¼ cup Cheddar Cheese (grated)
- ¼ cup Parmesan Cheese (grated)
- ½ tsp Oregano (dried)
- ½ tsp Rosemary (dried)
- ½ tsp Dried Basil
- All Purpose Flour / Maida (for dusting)
- 1 no Eggs
- 1-2 tbsp Water
- 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 TOMATO AND OLIVE MIX
- Sun-dried tomatoes are available dried and also canned. If using the dried tomatoes, then soak it in warm water for 2 -3 hours
- Drain the excess water from olives and sun dried tomatoes. Pat them dry with a towel. Ensure there are completely dry before you chop them into small pieces.
- Combine grated cheese, dried herbs, sun-dried tomatoes, and black olives 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
- Get the dimensions you need. Cut the pastry sheet into half.
- Sprinkle 1/4 cup of the cheese mixture on one half of the puff pastry sheet
- Fold the other 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. It also smoothes out any seams or wrinkles
- Top with remaining 1/2 cup of the cheese mixture on top
- Roll the pastry out again until it is 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 very sharp knife / pizza cutter / cookie cutter, cut straight down the pastry into long strips about 1-inch wide
TWIST THESE 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 these olive cheese straws 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 celsius for 10 minutes until they are puffed. The exact baking time will depend on the size and thickness of your straws.
- Then reduce the temperature to 190 degree and leave it to become crispy, feel dry and light 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 & SERVE
- Take the flaky, buttery, sundried tomato and olive 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
What’s better than a combination of sun-dried tomato, olives and cheese? Not much. This pasta-like fusion in snack form is great for casual meet-ups with friends or for an elaborate dinner setting. It goes many ways, seamlessly!
Let your kids get excited once they come from school, just serve them these delicious looking olive cheese straws with a creamy mayo dip and you can see them screaming for more!
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!
If you do not want to use egg for the egg wash, then substitute with 1/2 cup milk and a tablespoon of honey. Mix well and use it as the egg wash. (This step is optional though)
You could even try adding gruyere, pecorino or parmigiano-reggiano cheese to these sundried tomato – olive cheese straws
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.
This tip is a life saver. You can also keep unbaked olive cheese straws rolled, stuffed and cut.
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.
Sundried tomato and olive cheese straws 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 these sun-dried tomato and olive cheese straws in a proper air tight container wrapped in some parchment sheet (newspaper will also do)
Once baked, do not keep them in the fridge
Store them at room temperature.
In an airtight container, they’ll stay good for up to 3 days. Any longer, then you risk them turning soggy!
But hey, we are so sure, it will be gobbled the same day