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Puff Pastry Cheese Straws




Source of Recipe


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List of Ingredients




¼ cup all-purpose flour
1 sheet puff pastry (half of a 17 ¼ -ounce box), at room temperature
1 ½ cups finely grated Parmigiano-Reggiano, Asiago, or other aged hard cheese
1 teaspoon crushed red pepper flakes (optional)
¼ cup chopped fresh cilantro sprigs (optional)
1 egg white, lightly beaten
3 tablespoons white sesame seeds


On a lightly floured surface, roll the puff pastry out into a 12x18-inch rectangle. Place the pastry so the long side is facing you. Cover the right half of the dough with 1/3 of the cheese. Fold the left half over. Press lightly and roll out into a 12x18-inch rectangle. Cover the right half of dough with 1/3 of the cheese. Fold the left half over. Press and lightly roll out into a 12x18-inch rectangle.

Cover the right half of dough with the remaining cheese and sprinkle on the optional red pepper flakes and cilantro, if using. Fold the left half over. Roll the dough into a 12x18-inch rectangle. Cut in half, brush with egg white, and sprinkle with sesame seeds.

Preheat oven to 425 F.

Using a knife or cutting wheel, cut the pastry into 1/2 x6-inch strips. Twist each strip and transfer to baking sheets lined with parchment paper. Bake the cheese straws until golden, about 8 minutes. Serve warm from the oven, or cool on a wire rack and store in an airtight container at room temperature. The cheese straws can be made up to 2 days before serving. Serve at room temperature or warmed in a 350-F oven for 3 minutes. Makes 40 to 48 hors d'oeuvres.


Recipe