These Puff Pastry Cheese Straws (a.k.a. cheese twists!) are buttery, cheesy, and ready in 30 minutes with just 5 ingredients. They’re the ultimate make-ahead party appetizer that always disappears first!
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Easy, Cheesy and Perfect for Any Party
Happy all things holiday! It is my absolute favorite time of year as we inch toward Thanksgiving and then barrel full-speed into Christmas.
My family is all about the dinner pre-game. And I’m not just talking about cocktails and wine! We love a good appetizer spread, and high atop our list has always been Ina Garten’s cheese straws. I’ve taken my culinary guru’s recipe and added a few twists (pun intended) to create these Puff Pastry Cheese Straws (a.k.a. cheese twists!).
They’re buttery, golden, and impossibly flaky, with gooey cheese in every bite and a sprinkle of poppy seeds for crunch. Best of all, this recipe yields two dozen cheese twists that can be served warm (my personal preference) or at room temp, making them the ultimate make-ahead party appetizer or snack. I love the addition of the poppy seeds for a pop (pun count: 2) of color and textural contrast to the ooey-gooey cheeses.
Whether you’re hosting a holiday cocktail party, game day gathering or you just need a savory bite to go with a glass of wine, these cheesy twists are guaranteed to be the first thing gone from the table.
- Puff pastry: The shortcut star! Store-bought frozen puff pastry gives you flaky, buttery layers without the fuss of homemade. Keep it cold for the flakiest results.
- Cheese: I use a mix of Parmesan for that salty, nutty bite and Gruyère for its rich, melty texture.
- Egg: Whisked with a splash of water, the egg wash does double duty — it helps the toppings stick and gives the straws a golden, glossy finish.
- Poppy seeds: For a little crunch and color. Everything bagel seasoning or sesame seeds also work.
See the recipe card for full information on ingredients and quantities.
- Roll out the puff pastry. Lightly flour your work surface, then unfold both puff pastry sheets. Roll each into a rectangle about 10×12 inches.
- Add the egg wash. Brush the pastry sheets all over with the whisked egg wash.
- Sprinkle the Parmesan, Gruyère and poppy seeds evenly over both sheets. Use your rolling pin to lightly press the toppings into the pastry so they don’t fall off as you twist.
- Slice into strips. Using a sharp knife or pizza wheel, cut each sheet into 1-inch-wide strips. Avoid sawing back and forth when cutting the pastry. This keeps the puff pastry layers intact so they bake up tall and flaky.
- Twist the puff pastry. Twist each strip gently and transfer it to a baking sheet lined with parchment paper, spacing them about 1 inch apart. If the twists start to unravel, press the ends lightly into the parchment to secure them.
- Chill in the fridge. Refrigerate the trays for at least 10 minutes or up to 1 hour. Chilling helps the straws hold their shape and gives them maximum puff in the oven.
- Bake. Bake the cheese straws for 12 to 15 minutes, or until they’re puffed, golden brown and crispy. Keep an eye on them during the last few minutes, as ovens vary.
- Serve and enjoy! They’re irresistible warm, but just as tasty at room temperature.
These cheese twists pair perfectly with a crisp glass of white wine or a bold red, which is why I always include them when I’m hosting a wine and cheese party.
- Keep it cold: Puff pastry needs to stay cold but pliable. If it starts to feel too soft while you’re working, pop it back in the fridge for a few minutes. Warm dough won’t puff properly.
- Customize the shape: Make them long and elegant for a cocktail party or short and snackable for kids. Thin strips bake up extra crisp, while thicker ones stay a little softer and cheesier in the center.
- Prep in advance: You can assemble them, refrigerate (unbaked) for up to 1 hour, then bake off just before serving.
- Best the day you bake them: Puff pastry cheese straws will taste freshest the day you bake them. If you do have leftovers, store them in an airtight container at room temp for up to 2 days and re-crisp in a 350°F oven for a few minutes.
Variations
- Cheese swaps: Try cheddar for sharpness, fontina for creaminess or asiago for a tangy bite.
- Herby twists: Sprinkle dried rosemary, oregano or Italian seasoning into the cheese layer.
- Seed toppings: Swap poppy seeds for sesame seeds or everything bagel seasoning.
- Baked Brie Bites with Jam
- Fruit and Cream Cheese Puff Pastries
- Nutella Puff Pastry Twists
- Easy Apple Turnovers
- Strawberry Breakfast Pastries
- Check out all of my puff pastry recipes, from sweet to savory; there’s something for every craving!
Ingredients
- All-purpose flour, for dusting work surface
- 1 (17.3-oz) package frozen puff pastry (2 sheets), thawed
- 1 large egg, whisked with 1 Tablespoon water
- 2/3 cup grated Parmesan cheese
- 1 cup grated gruyere cheese
- 1 Tablespoon poppy seeds
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Lightly flour your work surface then unfold the sheets of puff pastry and roll each into a 10×12-inch rectangle. Brush the sheets of puff pastry with the egg wash.
- Evenly sprinkle the grated Parmesan, gruyere and poppy seeds atop the puff pastry, then use a rolling pin to lightly roll the toppings into the pastry.
- Using a sharp knife or pizza wheel, cut each sheet of puff pastry into 1-inch strips. Twist the strips then arrange them on the baking sheets, spacing them 1 inch apart. Refrigerate the straws for 10 minutes.
- Bake the straws until they are golden brown and puffed, 12 to 15 minutes. Remove the straws from the oven and let them cool before serving.
Kelly’s Notes
- Puff pastry cheese straws will taste freshest the day you bake them. If you do have leftovers, store them in an airtight container at room temp for up to 2 days and re-crisp in a 350°F oven for a few minutes.
- Make-ahead: You can assemble them, refrigerate (unbaked) for up to 1 hour, then bake off just before serving.
- Variations: Swap the poppy seeds for sesame seeds or everything bagel seasoning. Parmesan + Gruyère are my go-tos, but sharp cheddar, asiago or fontina all work great. You can also sprinkle in dried herbs like rosemary, oregano or Italian seasoning for extra flavor.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
These are simple and a great way to use leftover cheese. I sprinkled oregano instead of the poppy seeds. The house smelled like pizza while they were baking and there were no leftovers.
So glad you enjoyed it, Irene!
That’s so amazing and was so delicious
I’m so glad you enjoyed the recipe, Chris!
Thank you for sharing this excellent recipe. God bless your heart
I’m so glad you enjoyed the recipe, Mary Jane!
Hi! This recipe sounds great! How long can they sit out at room temperature once baked? Can I store them at room temp for 2 days without losing quality?
Hi Marisa! These really are best served the same day they are made.
Can you freeze these for a week? I’m thinking of making these ahead for a dinner party.
Thank you
Sandee
Hi Sandee! I’d freeze them once formed and then bake them from the frozen state but you’ll likely need to increase the baking time. :)
Excellent recipe and SO easy! Thanks so much for sharing it!
You are so welcome, Rachel! I’m thrilled you enjoyed the recipe :)