Cheese Straws

This classic, quick, and easy appetizer can be served with drinks at any occasion

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Cheese Straws

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    one 17.3 oz (484 g) package thawed frozen puff pastry (2 sheets) 1/2 cup freshly grated Parmesan cheese
    all-purpose flour, for dusting 1 large egg yolk
    2 tbsp Dijon mustard 1 tbsp whole milk
    1 cup grated sharp Cheddar cheese butter, for the baking sheets


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Preheat the oven to 375°F (190°C). One sheet at a time, roll out the thawed puff pastry on a lightly floured surface into a 14x10in (35x25cm) rectangle, trimming the edges to neaten.

    • 2

      Combine the cheeses. Spread 1 tbsp mustard over the top half of each pastry sheet, leaving a 1/2 in (12mm) border, then top with half of the grated cheeses.

    • 3

      Mix together the egg yolk and milk, then brush lightly around the exposed borders on the pastries.

    • 4

      Fold over the pastries and press together, sealing the edges. Lightly roll over the top to compress.

    • 5

      Cut the pastries into 20 strips about 1/2 in (12mm) wide. Holding both ends, twist strips into a spiral and place, well spaced, on lightly greased baking sheets.

    • 6

      Bake for 12–15 minutes, or until puffed and golden. Transfer to a wire rack and let cool.

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