Parmesan Puff Pastry Cheese Straws
A delicate, yet delicious appetizer that your guests will love! Soft and crunchy parmesan puff pastry cheese straws that can be made in no time!
Ingredients
- 2 sheets puff pastry thawed see note 1
- 1.5 cups parmesan cheese grated see note 2
- 1.5 teaspoon paprika
- salt and pepper to taste
Instructions
- Preheat oven to 375F/190C and layout parchment paper onto two baking trays
- Sprinkle ¼ cup of cheese onto a large board. Sprinkle over ½ teaspoon of paprika and a crack of salt and pepper over cheese, mix with fingers.
- Lay puff pastry over cheese. Top with another ¼ cup of cheese, ½ teaspoon of paprika and salt and pepper.
- Roll out puff pastry to ⅛ inch thick - this will press the cheese into the pastry.
- Fold pastry in half.
- Top with another ¼ cup of cheese, ½ teaspoon of paprika and salt and pepper.
- Roll out again to ⅛ inch thick. Aim to make one side at least 10 inches long.
- Using a sharp knife, cut the pastry into strips, roughly 1 inch wide.
- Transfer to baking tray and twist into shape - take either end and twist in opposite direction to create a spiral. Straws should be about 1 inch apart from each other to allow for expansion.
- Chill for 10 minutes to an hour to set pastry shape.
- Bake 15 - 25 minutes in the oven, flipping over halfway.
- Cook until pastry is puffed and cheese is starting to go brown and crispy. Some may take longer than others to cook. They should be dry to touch and crispy.
- Remove from oven, cool slightly before serving.
- Serve warmed or store in an airtight container until ready to serve. Best eaten the same day they are baked.
Notes
note 1 - to thaw, leave pastry out on a board for 10 minutes or so, until pastry has thawed and can easily be worked. You should be able to fold it out without it breaking or being stiff.
note 2 - as parmesan cheese can be expensive, substitute half the parmesan for regular cheddar cheese instead.