Light and crisp and oh so cheesy. These are the best.
Cheese Straws are so very tasty as a snack, or maybe crumbled onto a bowl of soup, or eaten with dinner. They can be made very simply indeed by using shop bought puff pastry. I would always recommend buying ‘all butter’ puff pastry. That is puff pastry made with butter rather than with hydrogenated oils, as the butter version just gives a much better flavour.
Of course you can make your own puff pastry and use that, as I did. But I would tend to do that when I was making if for some other recipe and just make extra for the cheese straws.
Although I used 500g grams of my homemade puff pastry a single sheet of shop bought will work fine. The size of the rectangle is entirely up to the individual. You can roll out a shop bought sheet thinner, to make a larger rectangle if you wish. You can also make the straws whatever length you wish. The only contstraint is that the sheet is folded in half, to enclose the flavourings.
For mine I rolled my homemade pasty into a rectangle of about 16 inches by 13 inches. When folded in half that meant I could then cut straws of either 8 inches or 13 inches, depending on which way I sliced the strips. I decided on 8 iinch straws, but the choice of size is entirely up to you.
As for the flavourings I used Parmesan cheese, with some cayenne pepper, mustard powder and onion powder. You can use additional flavourings as you wish but for the choice of cheese I would tend to use a hard cheese which is aged as more moisture will have been removed from the cheese during ageing. So Parmesan or Grana Padano or Pecorino are all very good for this. Mature/Sharp Cheddar is good too if that is preferred.
So, with a sheet of shop bought puff pastry and the flavourings it is a very quick process to put them all together and bake the straws.
Mine turned out very well indeed. The flavour was wonderful and the straws were very crispy and crumbly as I bit into them. I must admit to eating all of the ones I made with a single day as I enjoyed snacking on them so much.
If you enjoyed this recipe why not try my Cheddar Crackers
- 1 sheet of puff pastry(shop bought or homemade)
- 25g(about 1 oz) finely grated parmesan(or cheese of choice)
- 1/4 tsp cayenne pepper
- 1/2 tsp mustard powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1 medium egg(large in USA), lightly beaten with a little water added
- Place the rectangle of puff pastry onto a lightly floured surface.
- Roll out a little more, to a rectangle of 16inches x 13 inches(40×32 cm), or whatever size your sheet will allow without becoming too thin.
- Brush the surface all over with the egg wash.
- Add the cayenne, mustard and onion powders and the salt into the cheese and stir around to incorporate.
- Sprinkle over half the surface of the pastry, 8×13 inches.
- Fold the other half of the pastry over the top of the filling and use a rolling pin to gently roll it to press the two halves of pastry together, enclosing the filling.
- Cut the pastry into strips about 1/2 inch(1/25 cm) wide, either 8 inches or 13 inches long depending on which you prefer.
- Twist each strip a few times to form the straw with a nice twisted shape.
- Place each straw on a parchment lined baking tray pressing the ends onto the parchment paper, leaving a decent gap between each straw.
- Place the baking tray(s) into the fridge to chill the straw as you preheat the oven to 200C/180C Fan/400 F.
- Bake in the oven for 20 to 25 minutues, until the straws have puffed up and coloured well.
- Remove from the oven and immediately transfer, carefully, to a wire rack to cool completely.