Bushra Griffith
Puff pastry cheese straws are a versatile, easy-to-make, and delicious snack. They can be served at a party, as an appetizer, or as a side dish. The puff pastry is flaky and buttery, and the cheese adds a sharp flavor. The exact dimensions of the puff pastry do not matter, but the pastry should be rolled out to about 1/8-inch thickness and cut into strips. The cheese is then sprinkled on top, and the strips are twisted and baked. The straws can be flavored with different types of cheese, herbs, spices, or salt blends. They can be served warm or at room temperature and are best served on the day they are made.
| Characteristics | Values |
|---|---|
| Number of ingredients | 2-3 |
| Ingredients | Puff pastry, cheese, egg (optional), pepper (optional), salt (optional), sesame seeds (optional) |
| Oven temperature | 375-400°F |
| Baking time | 10-24 minutes |
| Chilling time | 10 minutes to 12 hours |
| Serving temperature | Warm or room temperature |
| Storage | Airtight container, best served on the same day |
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What You'll Learn
Choosing the right puff pastry
When it comes to choosing the right puff pastry for your cheese straws, there are a few options to consider. You can opt for store-bought puff pastry or make it from scratch. If you decide to go for the store-bought variety, look for all-butter puff pastry, as this will result in a flakier and more flavourful pastry than those made with hydrogenated oil. Frozen puff pastry is readily available in stores, and some recommended brands include Dufour.
If you prefer to make your own puff pastry, you'll need just a few basic ingredients: flour, butter, salt, and water. The process involves carefully working cold butter into your dry ingredients and then folding and flattening the dough multiple times to create numerous flaky layers. This rough puff method is a great option if you don't have a food processor, as it doesn't require one. When making the dough, it's crucial to use cold butter and cold water to ensure the layers turn out flaky and distinct. Additionally, European butter is recommended over American butter for a puffier, flakier pastry with a better flavour.
Whether you choose store-bought or homemade puff pastry, the key to success is in the preparation. Make sure your puff pastry is rolled out into a rectangle, approximately 8 by 10 inches in size, before sprinkling it with cheese and cutting it into strips. The exact dimensions of the pastry aren't too important, but longer straws should be around 10 inches long, while shorter straws can range from 6 to 8 inches.
Once you've cut the pastry into strips, it's time to twist them into spirals and transfer them to a baking sheet. Chilling the cheese straws before baking will help them firm up and puff up nicely in the oven. Aim to chill them for at least 10 minutes, or up to an hour. You can also prepare the cheese straws ahead of time and store them in the freezer for future use. Simply thaw them in the fridge for an hour before baking, and they'll be ready to go!
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Preparing the cheese mixture
To prepare the cheese mixture, start by grating the cheese. Finely grate the cheese to ensure it mixes well with the other ingredients. Next, in a medium-sized bowl, gently mix the grated cheese with the seasonings and spices. If you're using cayenne and paprika, add a small amount at a time to your desired level of spiciness and color. You can also add a twist of freshly ground pepper to taste. Mix the ingredients until they are well combined and homogeneous.
For an extra cheesy kick, you can prepare a simple egg wash by beating an egg with a teaspoon of water until thoroughly combined. This will help the cheese mixture adhere to the puff pastry and add a glossy finish to your cheese straws.
Once your cheese mixture is ready, you can begin assembling your cheese straws. Roll out your puff pastry on a lightly floured work surface to about 1/8-inch thickness. If your puff pastry comes in a single large sheet, cut it in half crosswise to create two manageable pieces. Brush one piece of the puff pastry with the egg wash, then sprinkle half of the cheese mixture over it, ensuring an even distribution.
Finally, you can proceed to shape and bake your cheese straws, following the subsequent steps in the recipe. The preparation of the cheese mixture is a crucial step, as it forms the flavorful foundation of your cheese straws, enhancing the overall taste and appearance of this crowd-pleasing appetizer.
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Rolling and cutting the pastry
To make cheese straws, you'll first want to roll out your puff pastry. It's important to use all-butter puff pastry, not the cheap kind made with hydrogenated oil. Roll the pastry out on a lightly floured worktop or on parchment paper into a rectangle. The exact dimensions aren't too important, but you'll want it to be about 1/8-inch thick, with one side about 10 inches long for longer straws or 6 to 8 inches for shorter straws.
Next, sprinkle the pastry with cheese. You can also add other toppings like sesame seeds, black pepper, or spices. Then, roll out the pastry again. Using a sharp, lightly floured knife or pastry wheel, cut the pastry into strips. The strips should be about 1 inch wide, and you can make them as long or short as you like. Cut straight down with the knife, rather than sawing.
Now you're ready to twist the strips into spirals and transfer them to a baking sheet. Be sure to leave some space between the straws to allow for expansion in the oven.
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Shaping and chilling the straws
Shaping the cheese straws is a simple process. First, roll out the puff pastry into a rectangle on a lightly floured worktop or parchment paper. The pastry should be about 1/8-inch thick, or about a 10-by-18-inch rectangle, but the exact dimensions do not matter. The key is to ensure the pastry is not rolled out too thin, as this can cause it to become sticky and difficult to work with.
Next, sprinkle the pastry with cheese. You can use a variety of cheeses, such as cheddar, parmesan, gruyere, or a combination of these. Sprinkle the cheese evenly over the pastry, pressing it gently into the dough. You can also add other toppings at this stage, such as sesame seeds, freshly ground pepper, or herbs and spices.
Once the cheese and toppings are added, cut the pastry into strips. The strips should be about 1-inch wide and can vary in length depending on your preference. Using a sharp knife or a pizza cutter, cut straight down through the pastry to create the strips.
Now it's time to shape the straws. Take each strip of pastry and twist the ends in opposite directions to create a spiral shape. This will give the cheese straws their signature look. Gently press the ends of the straws into the parchment paper to prevent them from untwisting.
Finally, place the shaped cheese straws in the refrigerator to chill. Chilling the straws before baking is crucial, as it helps the pastry rise higher, keeps the filling inside, and prevents misshapen straws. Chill the straws for at least 10 minutes, or up to an hour or two, to ensure they firm up and bake evenly.
While the straws are chilling, you can prepare the rest of the batch, repeating the shaping process with the remaining puff pastry and cheese. Once chilled, your cheese straws are ready to be baked!
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Baking and serving the straws
Once you've cut your pastry into strips, it's time to bake your cheese straws. Line a baking tray with parchment paper, then twist each strip of pastry in opposite directions to create a spiral. Place the twisted strips on the prepared baking tray, leaving some space between each straw to allow for expansion in the oven. Some recipes suggest refrigerating the cheese straws for at least 10 minutes or up to 12 hours before baking, as this helps them to puff up in the oven.
When you're ready to bake, preheat your oven to between 375°F and 400°F. Bake the cheese straws for 10 to 24 minutes, or until they are puffed up and golden. Be careful not to burn the cheese on top, as this will make your straws taste bitter.
Once your cheese straws are baked, remove them from the oven and let them cool slightly on the baking tray. They can then be transferred to a cooling rack to cool completely. Cheese straws are best served on the day they are made, either warm or at room temperature. They can be stored in an airtight container for up to three days, but they will start to dry out as they are best served within one or two hours of coming out of the oven.
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