Want to give people the impression that you’re super awesome in the kitchen? Make a batch of these and bring them to a party! I guarantee the lucky recipients of these Herbed Cheese Straws will assume you’ve spent hours making them. You might be the talk of the party, watch out!
Want the truth? It’s pretty shameful how easy these straws are to whip up. Don’t feel bad about the praise.
You totally deserve it!
Afraid of puff pastry & dough? Don’t be a wuss! This is recipe is totally attainable. You can do this. I have faith in you. The power of puff pastry is ridiculous, and once you’ve conquered your timid frozen puff pastry dough ways, you are gonna find any excuse to make something ANYTHING with a box of puff pastry. I’m thinking these would be equally enjoyable if I substituted all the savory bits with cinnamon, sugar and a smear of yummy pumpkin butter!
But that’s an entirely different post….. Stay tuned.
And we’re off!
So you start with your cheese grating. It’s good to do it on the finer side.
Chop up your herbs, nice and fine.
Put all your topping ingredients aside. Beat an egg with some water and a few dashes of hot sauce.
Roll out your thawed puff pastry. Shape it into a long rectangle- make sure your board is floured.
Brush the top of the pastry rectangle with your egg wash. Top with herbs, cheddar, salt & pepper.
Now take a rolling pin and flatten the toppings into the puff pastry.
With a pizza cutter, cut long strips out of the dough.
Keep going.
Twist each strip up and place on a parchment lined baking sheet. Ready? Now bake!
After the first 12 minutes, you’ll need to flip them. You should be working on your second batch right now.
Prepare to salivate. This is just after flip. They go back in the oven for another 5 minutes or so.
And wow!! Look at your loot!
One container for you, and one for me. Sweet deal.
Herbed Cheese Straws
(recipe adapted from Barefoot Contessa in Paris )
Makes about 30+ cheese straws
- 2 sheets frozen puff pastry, thawed
- Flour, for dusting
- 1 extra-large egg
- 1 tablespoon water
- hot sauce
- 1 cup extra sharp cheddar cheese, grated (make it a heaping cup!)
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon kosher salt
- Freshly ground black pepper
Preheat the oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and a few dashes of hot sauce. Now brush the surface of the pastry. Sprinkle each sheet evenly with 1/2 cup of the cheese, 1/2 tablespoon each of the thyme & rosemary, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into strips about 1/2 inch wide. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Cool and serve at room temperature.
Shutterbean notes:
-After the first flip, I baked the straws for a good 5 minutes to ensure they were thoroughly browned!
2007 - 2012 shutterbean, All Rights Reserved.
44 Comments
say somethingI love these! Perfect for parties too!
I have a study group tomorrow night and I’m in charge of snacks…this will be a perfect addition to my cheese, salami and olive tray! Thank you!
I like your thinking!! You had me at salami
ooo~ I just love you more every day!
This does look alarmingly easy….and to think I’ve been shying away from the old puff pastry all these years! Like the idea of the sweet ones with pumpkin butter too
check out my blog if you like, its part food, part pondering. Well, you’ve got to look at SOMETHING while you’re waiting for your cheese straws to bake! 
x
http://dessert–rose.blogspot.com/
haha! i do….tis true.
Yum! These look fantastic! Great idea.
YUM! What a great idea. How long do you think these would stay fresh? Think they would hold up a few days in the mail?
Hmmm probably not! But maybe it’s worth a try?
I remember watching Ina make these for a friend’s art gallery soiree on the FN and I’ve wanted them ever since. I’m making something with puff pastry for the first time tonight and if all goes well, maybe this can be puff pastry, take 2!
This is terrific. I can practically taste them now. (My mouth is watering.) I’m always looking for new things to bring as an appetizer and my standby recipes were getting a bit tired. This looks like just the ticket. Thanks!
I’m totally making these to go with the soup I am making for dinner tonight
They look beautiful!
These look so yummy!
Your cheese straws look fabulous! I love the step by step instructions too.
I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian food photo gallery showcasing beautiful vegetarian food. Feel free to submit photos of any other vegetarian dishes as well
whoa! cool site- I just may…..
Gosh, I wouldn’t be able to stop eating these! I’ve got a bit of leftover chocolate puff pastry in the freezer to play with, so maybe I’ll make straws of some sort out of it.
I made these last night and they were awesome!! Such a good appetizer!!
tracy! thanks for visiting my blog. i’ve been reading yours for years. i’d have to say i’d have a modus hoperandi with my cheese straws and movie nap. beer and cheese are best friends.
Hi Tracy, just wondering if dried herbs would work in this recipe?
They should. It just won’t be as vibrant a taste.
I’m making these right now! It will be our NewYear’s snack. This will get us to 24:00!
Truth—you spoke truth!!! I gave these a go, and I a) successfully conquered my fear of puff pastry and b) was, indeed, the hit of the party! I have now been sworn to make these every year! Thank you, thank you.
High five, LP!
Has anyone tried to freeze these?? I am trying to find appetizer recipes for my daughter’s out-of- town wedding that I can make ahead and bring with me.
You could totally freeze them! I’d bake them frozen tough. I think they would get soggy if you let them thaw. Hope that helps!
What in the heck is puff pastry and how do I make it?
Puff pastry is awesome. It’s flour & butter. You can buy it because making it is very time consuming!
are these supposed to be crispy and crunchy?
yesssss!
gonna make these for an onstage cooking competition to go with a soup. i’ll let you know how it goes….they look amazing.
Good luck!! You can do it!
TRACY! I am making these to take with me to Thanksgiving today. Can already tell they are going to be a crowd pleaser. I love how easy they were. Happy Thanksgiving, enjoy your Turkey day, and thanks for a great recipe!
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