Servings 24 straws
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 10x12-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.
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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!