Description
These Puff Pastry Cheese Straws are crispy, flaky, and packed with a delicious blend of parmesan cheese and Italian-seasoned spices. Perfect for a savory snack or appetizer, they are easy to prepare and bake to golden perfection in the oven.
Ingredients
Scale
Puff Pastry and Seasoning
- 1 puff pastry sheet, defrosted if frozen
- ¾ teaspoon paprika
- ½ teaspoon dried Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Egg Wash
- 1 large egg
- 1 tablespoon water
Cheese
- ½ cup grated parmesan cheese
Instructions
- Heat the Oven: Set the oven rack in the middle position and preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper and set them aside.
- Defrost the Puff Pastry: Thaw the puff pastry overnight in the refrigerator or on the counter until cool but pliable, about 40 minutes. Remove from packaging and place on a sheet tray during thawing.
- Make the Seasoning Mix: In a small bowl, combine paprika, Italian seasoning, kosher salt, and black pepper. Set aside.
- Roll Out the Puff Pastry: Lightly flour a clean surface and roll the defrosted puff pastry into a 12 x 10-inch rectangle about 1/8-inch thick. If sticky, dust lightly with flour to prevent sticking.
- Add Egg Wash: Whisk together the egg and water in a small bowl. Brush the entire surface of the pastry evenly with the egg wash.
- Add Seasoning and Cheese: Sprinkle the prepared spice mixture evenly over the egg-washed pastry, then top with the grated parmesan cheese.
- Press in the Toppings: Gently roll a rolling pin over the pastry to press the toppings lightly into the dough for better adherence.
- Cut into Strips: Using a sharp knife or pizza cutter, cut the pastry into 10-inch long strips about ¾-inch wide, yielding 12 strips total.
- Twist the Strips: Twist each strip tightly and place them on the prepared parchment-lined baking sheets, spacing each about 1 inch apart, with 6 strips per sheet. Brush each twisted strip with egg wash.
- Bake: Bake in the preheated oven for 14 to 16 minutes until the cheese straws are puffed, golden brown, and crisp. If needed, repeat the process with the second baking sheet. Serve warm or cool on a wire rack.
Notes
- Store cheese straws in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- To freeze, place the cooled cheese straws in a resealable container or bag for up to 1 month.
- Reheat frozen or refrigerated cheese straws on a baking sheet at 350ºF (177ºC) for 5 to 7 minutes until warm and crisp.
- If puff pastry is sticky during rolling, lightly dust the surface with flour but avoid adding too much to prevent dough from drying out.
- Use freshly grated parmesan cheese for the best flavor and melting quality.
Nutrition
- Serving Size: 1 cheese straw
- Calories: 120 kcal
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 35 mg
