Quick and Easy Cheese Straws


Home Articles Recipes Gourmet Garden Books Product Reviews Links About Me



Cheese Straws are delectable and traditional at an English tea, and this version is oh so easy to make.  In fact, they are so easy to make that there isn’t really a recipe.  You just sort of do it.


You will need:


Frozen commercial puff-pastry

Grated extra sharp Cheddar cheese

Egg wash – (1 raw egg lightly beaten with 1 tablespoon cold water)

Seasonings – (optional) *


Always allow your puff pastry to thaw overnight in the refrigerator.  Never try to hasten its thawing.  Puff pastry should be cold when it goes into the oven to perform best.  Most puff pastry comes in boxes containing two sheets.


Preheat the oven to 500°.


When the pastry is thawed, carefully unfold one of the sheets and place it on a flat surface that has been lightly dusted with flour.  Roll it until it’s about half its original thickness. Try to keep it in a rectangle. Paint one half of the surface with the egg wash.  Sprinkle the painted side with a bit of the grated cheese and a bit of your seasoning mix, if using.  Fold the unpainted side of the pastry over onto the painted side.  With the palm of your hand, lightly press it all over to imbed the cheese and seasonings into the dough. 


Now, with a pizza wheel, a pastry wheel or a sharp knife, cut the pastry into half-inch wide strips.  Cut the strips into desired lengths.  I find about six inches works well.  Now, holding a strip by each end, twist it barber pole fashion, and lay it on the prepared baking sheet.  Don’t fret.  Thy will try their darndest to untwist once you let go of them.  Paint them lightly with the egg wash and pop into the hot oven.  Turn the oven down to 350° and bake for about ten to twelve minutes, or until the cheese straws are a light golden brown.  Remove and allow to completely cool before storing.  Serve at room temperature.


* In addition to the cheese, some people like to add a wee bit of additional seasoning.  This can be in the form of dehydrated minced onion or garlic, a pinch of dry herbs, like Italian seasoning, Paprika or even a whisper of cayenne, or a mixture there or.

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

advanced web statistics