Cheese Straws

Name: Cheese Straws
Prep time: 20 min
Total time: 1 h 5 min
Yield: 24 serving(s)
Ingredients: 8 oz. extra-sharp white cheddar, finely shredded (about 2 cups); 1/2 c. grated parmesan cheese (about 2 oz.); 1/2 to 1 tsp. cayenne pepper; 2 large eggs; 1 (17.3-oz.) package frozen puff pastry (preferably all-butter), thawed; All-purpose flour, for dusting; 2 tbsp. black sesame seeds; 2 tbsp. white sesame seeds; Flaky salt (optional)

Puff pastry saves the day again.

By Ree DrummondPublished: Dec 16, 2024

1 Rating

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the pioneer woman's cheese straws recipe

C.W. Newell

Yields:

24 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 5 mins

Behold the magic of puff pastry! Golden, flaky, and extremely versatile, I simply adore this stuff and like to make sure I have at least one box in my freezer at all times. What else can you transform into croissants, doughnuts, tarts, or delightful little Christmas party appetizers at the drop of hat? Nothing that I know of. These twisty puff pastry cheese straws are the perfect thing to pop in the oven if you have holiday guests heading over for a visit, or if you need fancy appetizers for a New Year's Eve party.

All you have to do is roll out the pastry and cut it into strips, sprinkle it with cheese and sesame seeds, and twist it into pretty spirals. Don't overthink it—you can't mess these up! By the way, you can prep the cheese straws ahead of time, then pop 'em in the oven just before guests arrive so they're hot and crispy. Set out a tray and they'll be gone faster than you can uncork a bottle of wine.

Can you freeze cheese straws?

Yes! Cheese straws are best when they're freshly baked, but you can do all of the prep in advance. Unbaked cheese straws can be frozen until solid on a baking sheet, then transferred to a zip-top plastic bag or airtight container and stored in the freezer for up to one month. Let them thaw in the fridge for one hour before baking. I love doing this for a make-ahead appetizer!

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Ingredients

8 oz. extra-sharp white cheddar, finely shredded (about 2 cups)
1/2 cup grated parmesan cheese (about 2 oz.)
1/2 to 1 tsp. cayenne pepper
2 large eggs
1 (17.3-oz.) package frozen puff pastry (preferably all-butter), thawed
All-purpose flour, for dusting
2 Tbsp. black sesame seeds
2 Tbsp. white sesame seeds
Flaky salt (optional)

Directions

1. Step 1Line 2 baking sheets with parchment paper. In a medium bowl, gently stir together the cheddar, parmesan, and cayenne, and set aside. In a small bowl, beat together the eggs and 1 teaspoon water until thoroughly combined.
2. Step 2Unfold the puff pastry onto a lightly floured work surface. If the pastry comes in a single large sheet, cut it in half crosswise. Roll out each piece of puff pastry to a roughly 8-by-10-inch sheet. Brush one of the pieces with egg wash, then evenly sprinkle over half the cheese mixture. Sprinkle with half the black and white sesame seeds. Gently press the toppings into the puff pastry with a rolling pin, then roll out the sheet to roughly 10 by 12 inches.
3. Step 3Using a sharp, lightly floured knife or pastry wheel, cut the puff pastry sheet crosswise into 12 (10-by-1-inch) strips. Twist the ends of each strip into a spiral and transfer to one of the prepared baking sheets. Lightly brush any exposed puff pastry with more egg wash and sprinkle with flaky salt, if using. Transfer the baking sheet to the refrigerator and chill until the cheese straws are firm, at least 30 minutes and up to 12 hours (if chilling for more than 2 hours, cover the cheese straws with plastic). Repeat with the remaining puff pastry, cheese, and sesame seeds.
4. Step 4Meanwhile, preheat the oven to 400°F. Once they are well chilled, bake the cheese straws in batches, 8 to a baking sheet, spaced about 1 inch apart. Bake, rotating halfway through, until the cheese straws are puffed, lightly golden, and lacy at the edges, 13 to 15 minutes.
5. Step 5Allow to cool completely on the baking sheets before serving.

Tip: Cheese straws can be assembled, covered, and refrigerated (unbaked) overnight. They can also be frozen in an airtight container for up to one month. Let the cheese straws thaw in the refrigerator for one hour before baking.