Cheese Straws are an easy to make, delicious party appetizer using Puff Pastry and just 4 main ingredients.
It’s very easy to put out dip as your appetizer for a party, but people tend to prefer being able to pick up an appetizer and take it with them as they travel around the room socializing. These Cheese Straws are the perfect grab and go appetizer! They’re a no-brainer to make, and they taste great too!
This lovely appetizer/snack recipe comes from Ina Garten’s Barefoot in Paris (Easy French Food You Can Make At Home) cookbook. I’ve had this cookbook sitting on my cookbook shelf for a long time, and this is the first time I’ve picked it up to choose some recipes to make from it! Just as all of her cookbooks are, it’s a fabulous cookbook. She really creates the best recipes!
Here are a few recipes from the book that we’d like to make:
- Radishes with Butter and Salt
- Scrambled Eggs with Truffles
- Warm Mushroom Salad
- Lemon Chicken with Croutons
- Salmon with Lentils
- Caramelized Shallots
- Pear Clafouti
- Lemon Meringue Tart
Ingredients Needed:
- Puff Pastry
- egg
- grated Parmesan cheese
- grated Gruyere cheese
- fresh thyme
- kosher salt and freshly ground black pepper
How to make Cheese Straws:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 375℉.
- Roll out each sheet of Puff Pastry on a lightly floured board until it’s 10×12-inches. Beat the egg with 1 tablespoon of water and brush the surface of each pastry. Sprinkle each sheet evenly with ¼ cup of the Parmesan, ½ cup of the Gruyere, ½ teaspoon of the thyme, ½ teaspoon of the salt and some pepper.
- With a rolling pin, lightly press the flavorings into the Puff Pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 12 strips.
Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don’t overbake or the cheese will burn. Cool and serve at room temperature.
Tips and Substitutions:
Change up the type of cheese you use in these cheese straws! The recipe calls for using Gruyere and Parmesan. But how about trying cheddar and Parmesan? Or even Gouda and Parmesan? Sounds great to me!
What I Love About This Recipe:
- They are so easy to make.
- Love the cheesy crunch of these appetizers!
- They look pretty displayed on a party appetizer table.
Great Appetizer Recipes:
Cheese Straws
Ingredients
- 2 sheets frozen Puff Pastry (defrost overnight in the refrigerator)
- 1 large egg
- ½ cup freshly grated Parmesan cheese
- 1 cup finely grated Gruyere cheese
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon kosher salt
- freshly ground black pepper
Instructions
- Preheat the oven to 375℉.
- Roll out each sheet of Puff Pastry on a lightly floured board until it's 10×12-inches. Beat the egg with 1 tablespoon of water and brush the surface of each pastry. Sprinkle each sheet evenly with ¼ cup of the Parmesan, ½ cup of the Gruyere, ½ teaspoon of the thyme, ½ teaspoon of the salt and some pepper. With a rolling pin, lightly press the flavorings into the Puff Pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
- Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.