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Cheese Straws

My daughters love getting involved in making these quick and easy, freshly baked cheese straws. This is one of Violette's favourite snacks that we make a lot on the weekends. Dottie our dog also loves to lap up the crumbs! 

INGREDIENTS

     +    
Pastry

1kilo of puff pastry

Lea & Perrins for drizzling onto the pastry

     +    
Cheese Filling

200g grated cheddar

200g grated parmesan

2g cayenne pepper

2g smoked paprika

6g salt

 

Method

     +    

Mix all of the ingredients for the filling together

Roll the puff pastry into a rectangle about 5mm thick, then brush with egg wash and drizzle with Lea & Perrins.

Sprinkle with the cheese mix liberally and then fold the pastry over in half.

Re-roll the pastry out to the same size again, brush with more egg wash and sprinkle with more cheese then place in the freezer to chill.

To cut your pastry, measure 1/2” wide and then cut down about 6 inches in length.

Twist the ends until they meet in the middle and the straws are twisted the entire length.

Bake at 180c for approx 10-12 minutes until golden brown in colour and then remove from the oven and leave to cool.

 

Share on facebook
Share on twitter
Share on whatsapp

Cheese Straws

My daughters love getting involved in making these quick and easy, freshly baked cheese straws. This is one of Violette's favourite snacks that we make a lot on the weekends. Dottie our dog also loves to lap up the crumbs! 

INGREDIENTS

   +   
Pastry

1kilo of puff pastry

Lea & Perrins for drizzling onto the pastry

   +   
Cheese Filling

200g grated cheddar

200g grated parmesan

2g cayenne pepper

2g smoked paprika

6g salt

 

Method

   +   

Mix all of the ingredients for the filling together

Roll the puff pastry into a rectangle about 5mm thick, then brush with egg wash and drizzle with Lea & Perrins.

Sprinkle with the cheese mix liberally and then fold the pastry over in half.

Re-roll the pastry out to the same size again, brush with more egg wash and sprinkle with more cheese then place in the freezer to chill.

To cut your pastry, measure 1/2” wide and then cut down about 6 inches in length.

Twist the ends until they meet in the middle and the straws are twisted the entire length.

Bake at 180c for approx 10-12 minutes until golden brown in colour and then remove from the oven and leave to cool.

 

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