Cheese Straws Recipe - The Cookie Rookie® (2024)

Cheese Straws Recipe - The Cookie Rookie® (1)

By: Becky Hardin

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These easy homemade cheese straws are the perfect savory snack to share with friends and family. Made with puff pastry, they are perfectly crispy and cheesy and a breeze to make!

Cheese Straws Recipe - The Cookie Rookie® (2)

Table of Contents

Easy Cheese Straws Recipe

When it comes crowd pleasing appetizers, you really can not go wrong with some melt-in-your-mouth cheese straws!

Simple to make, these puff pastry straws are flavored with Gruyere, parmesan and mustard for one delicious bite!

For more cheesy apps, be sure to try my cheesesteak dip and antipasto skewers!

Why you’ll love this Cheese Straws recipe:

  • GREAT FOR A CROWD: Whether you are needing a game day app or a Christmas day snack, it’s easy to make a big batch of these to keep everyone satisfied!
  • MAKE AHEAD: These cheese straws are great served warm or cold, and are freezer friendly.
  • KID FRIENDLY: Kids of all ages love snacking on these!
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How to make Cheese Straws

You can jump to the recipe card for full ingredients & instructions!

  1. Lay two pieces of puff pastry on top of each other.
  2. Flatten slightly with a rolling pin.
  3. Top with the cheeses and seasonings.
  4. Roll with a rolling pin to press the toppings in to the pastry.
  5. Brush the other side of the pastry with an egg wash.
  6. Sprinkle over the remaining cheese.
  7. Roll the pastry again.
  8. Cut the pastry into strips and twist.
  9. Let rest in the fridge before baking until golden brown.
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Cheese Straws Recipe - The Cookie Rookie® (7)

What do you serve them with?

Honestly, these crispy cheese straws are easily enjoyed by themselves, but they are perfect to serve with all your favorite dips and sauces. Try them with:

  • Honey Mustard Dip
  • White Queso
  • Caramelized Onion Dip
  • Beer Cheese Dip

How long do they keep?

If you are planning on making these ahead of time, let the straws cool completely before placing in an airtight container. They will keep well for 2 days at room temperature.

After a couple of days, they will start to soften, but will still be delicious. To make them crispy again, simply place them on a baking sheet and reheat for a few minutes at 425F.

Can you freeze them?

Yes, these baked cheesy apps are freezer friendly! Simply placed the cooled straws into a freezer safe bag and they will keep for up to a month.

There’s no need to thaw them, reheat them right from frozen for 15-20 minutes.

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Cheese Straws Recipe - The Cookie Rookie® (9)

Tips!

  • Prep them up to 24 hours ahead of time, and keep them covered in the fridge until you are ready to bake.
  • Thaw one sheet of puff pastry, covered with a damp cloth, on the counter as the oven is preheating. Grate the cheese (it is very important to use freshly grated cheese and NOT packaged shredded cheese. Four sheets of parchment paper are needed for this recipe.
  • This recipe makes enough for 14 cheese straws and is easily doubled.

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Game Day is covered!

101+ Super Bowl Appetizer Recipes

If its game day grub you crave, we have all the recipes you need to win big! Check out our easy Super Bowl recipes (or World Series, March Madness, National Championship, you get the idea!)

Game Day Guide

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These homemade cheese straws are always so popular, and are an excellent addition to any buffet! Serve them up with your favorite dips and you’ll be everyone’s best friend!

More Appetizer Recipes we Love

  • Bacon Wrapped Crackers
  • Crockpot Little Smokies
  • Fritos Layered Dip
  • Ham Roll ups
  • Grape Jelly Meatballs
  • Kielbasa Sausage Bites
  • Herb Marinated Mozzarella Balls

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe

Easy Cheese Straws Recipe

4.48 from 21 votes

Author: Becky Hardin

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 1 hour hour

Cheese Straws Recipe - The Cookie Rookie® (12)

Serves6 people

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These easy homemade cheese straws are the perfect savory snack to share with friends and family. Made with puff pastry, they are perfectly crispy and cheesy and a breeze to make!

Cheese Straws Recipe - The Cookie Rookie® (13)

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

Ingredients

  • 1 frozen puff pastry sheet
  • 2 tablespoons Dijon mustard
  • 1 cup freshly shredded Gruyere or Sharp Cheddar cheese
  • 2/3 cup grated Parmesan cheese
  • Sweet paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1 egg
  • 1 teaspoon water
  • Dipping Sauce; your favorite

Instructions

  • Line 2 baking sheets with parchment paper; set aside.

  • Place a sheet of parchment paper on a flat surface and spray it lightly with nonstick spray. Lay the puff pastry on top and place a 2nd sheet of sprayed parchment over the puff pastry.

  • Use a rolling pin to slightly flatten the puff pastry into a 10×11-inch rectangle. Carefully remove the top parchment. Spread the pastry evenly with a thin layer of 2 tablespoons Dijon mustard. Sprinkle ½ cup shredded cheese over the mustard and top with 1/3 cup grated Parmesan. Lightly & evenly sprinkle the Parmesan with sweet paprika, kosher salt and ground black pepper. Replace the top parchment paper and press the cheeses & seasonings into the pastry by rolling the pin back and forth a few times.

  • Flip the parchment-encased pastry over and remove what is now the top parchment. In a small bowl, whisk together the egg and water. Use a pastry brush to evenly coat the top-facing side of pastry. Sprinkle with the remaining ½ cup shredded cheese and 1/3 cup grated Parmesan.

  • Replace the top parchment paper and, again, roll the pastry with the rolling pin to press the cheese into the pastry. Remove the top piece of parchment paper.

  • Use a large, sharp knife or a pizza cutter to trim off the rough edges of the dough. Cut the pastry into 14 equal (3/4-inch) strips the length of the dough. Beginning in the middle of each strip of dough, gently twist each strip of pastry and place them on the prepared baking sheet 1-inch apart. Refrigerate the dough for 30 minutes.

  • While the dough cools in the fridge, adjust the oven rack to the middle positions and preheat the oven to 425°F.

  • Place the cooled cheese straws on the baking sheet to the oven and bake 12-16 minutes or until golden brown and fully puffed, rotating the baking sheet halfway through baking. (The cheese straws will crisp a little after removing from the oven.) Cool 5 minutes on the baking sheet before serving.

  • Serve with honey mustard, cheese sauce or your favorite dipping sauces. Enjoy!

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

  • Makes 14 Cheese Straws
  • Thaw one sheet of puff pastry, covered with a damp cloth, on the counter as the oven is preheating. Grate the cheese (it is very important to use freshly grated cheese and NOT packaged shredded cheese. Four sheets of parchment paper are needed for this recipe.
  • Once the cheese straws are completely cooled, store in an airtight container up to 2 days at room temperature. The cheese straws will soften a little in the container. They can be reheated at 425°F for a few minutes if crispy straws are preferred.
  • The cheese straws can also be frozen, just place the cooled straws in a zipper-style freezer bag and freeze up to 1 month. Reheat, from frozen, as directed above, 15-20 minutes or until heated through and crispy. The cheese straws will crisp a little after removing from the oven.

Nutrition Information

Calories: 364kcal (18%) Carbohydrates: 20g (7%) Protein: 13g (26%) Fat: 26g (40%) Saturated Fat: 10g (63%) Trans Fat: 1g Cholesterol: 57mg (19%) Sodium: 650mg (28%) Potassium: 80mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 411IU (8%) Vitamin C: 1mg (1%) Calcium: 271mg (27%) Iron: 2mg (11%)

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Cheese Straws Recipe - The Cookie Rookie® (2024)

FAQs

What pastry are cheese straws made from? ›

Our cheese straws are made with puff pastry, which is cut into strips and then twisted into “straws.” Puff pastry is made of hundreds upon hundreds of thin layers of dough and butter. In the heat of the oven, these layers puff dramatically and become incredibly crispy.

Why are my cheese straws not crispy? ›

It can be hard to tell when cheese straws are perfectly baked, but underbaking can lead to soft straws instead of crisp ones.

What is the history of cheese straws? ›

Some say that it can be traced back to the British “biscuit.” While others say the biscotti and hard breads of Italy and Spain regions of Europe. No matter where they originated, the cheese straw has found its home in the kitchens of the south.

How do you use a cookie press for cheese straws? ›

For straws: Place the dough into a cookie press or pastry bag fitted with a star tip. Push the dough into one corner of the bag and press the air out. Snip the tip and pipe them into 3” long strips about 2 inches apart. Bake for 10-12 minutes or until lightly browned on the bottom and edges.

How do you keep cheese straws from crumbling? ›

Cheese straws can be a bit brittle when they're warm, so handle them gently to avoid breaking them in half. Cool completely before serving. Store for up to a week in an airtight container. If your cheese straws lose some of their crispness, re-crisp them briefly in a toaster oven and cool before serving.

Do cheese straws need to be refrigerated? ›

Storage: Cheese straws will keep well in an airtight container at room temperature for about 1 week. Freezing: These can be frozen once cooled for up to 2 months. Let come to room temperature before serving.

What kind of press do you use for cheese straws? ›

The rectangle-shaped disc blade of a cookie press, on the other hand, produces straws that are flat on the bottom but ridged along the top, leaving delicate crevices that cradle salt as the straws bake. The star disc comes a close second, resulting in thin crisp-edged straws that are pretty but brittle.

How do you refresh cheese straws? ›

Bake directly from the fridge or freezer, allowing a couple of extra minutes if frozen. The cheese straws are best served within a few hours of baking but they will keep, sealed in an airtight container or a cello bag, for a day or two. Briefly warm them in a dry oven to refresh, if you like.

Why does cheese get rubbery when melted? ›

Thing is, once cheese is heated too far beyond its melting point, the proteins firm up and squeeze out moisture—the same way protein does in meat. When this occurs you're left with rubbery, clumpy bits of cheese protein that separate from the fat and moisture.

How long do cheese straws last? ›

Cheese Straws aren't something I think keep for a long time. Once they're baked, they really are best eaten within two days. After this they will start to get a little softer and loose their crisp texture. Keeping them in an airtight container helps prevent this.

Where do you store cheese straws? ›

Store in a cool dry place, out of direct sunlight. Once pack is opened the product should be kept in an airtight container.

What were straws made of in the 1950s? ›

In the 1940s and '50s, plastic was quickly becoming a more practical material for mass production. It wasn't long before plastic began replacing paper as the material used in drinking straws (and many other products).

Is there a trick to using a cookie press? ›

If it's too cold, it'll be hard to squeeze out of the pres. If it's too warm, it'll be too soft, and it won't hold its shape when baked. Holding your hand on the tube will warm the dough, so try to use just one hand on the trigger – place your other hand on the cookie sheet to keep it from moving.

What are the ingredients in Mississippi cheese straws? ›

INGREDIENTS: Cheddar Cheese (Cultured Milk, Salt, Enzymes, Annatto Extract Color), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Margarine (Contains One Or More Of The Following: Palm Oil, Soybean Oil, Water, Salt, Vegetable Monoglycerides And Diglycerides ...

What to eat with cheese straws? ›

Cheese straws are one of those classic Southern treats, something that no self-respecting hostess would be without in her culinary repertoire. They are usually served before a meal, though they are also delicious with soups, salads, wine, cheese and I have even been known to dip cheese straws into a bowl of queso.

What are Cuban pastries made of? ›

Cuban pastries (known in Spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings. Traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. The sweet fillings are made with sweetened fruit pulps.

What are puff pastry sheets made of? ›

The only ingredients used to make puff pastry are butter, salt, water, and flour — no leavening agents are required.

What ingredient is laminate puff pastry? ›

BUTTER USED FOR LAMINATING PUFF PASTRY

This is why most industrial baker would prefer to buy in special butter made just for laminated pastries. These butters are sometimes called the "pastry butter" or "French Butter".

What polymer are straws made of? ›

The most common form of drinking straw is made of the thermoplastic polymer polypropylene. This plastic is known for its durability, lightness, and ability to be manufactured at a low cost.

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