Herb Cheese Straws
Prep
15 mins
Cook
18 mins
Servings
4
Difficulty
Easy
These herb cheese straws are my go to appetizer when I need something impressive but don't want to spend all day in the kitchen. Using frozen puff pastry keeps things simple and budget friendly, while fresh thyme and rosemary add wonderful flavor and contain natural compounds that support digestion. The sharp cheddar gives you that satisfying umami punch, and the whole thing comes together in just thirty three minutes from start to table. They're crispy, fragrant, and impossible to stop eating, whether you're serving them at a dinner party or just treating yourself on a quiet afternoon.
Ella x
Ingredients
- 320 gfrozen puff pastry sheets(thawed)
- 150 gsharp cheddar cheese(finely grated)
- 2 tablespoonsfresh thyme leaves
- 1 tablespoonfresh rosemary(finely chopped)
- 1 teaspoongarlic powder
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1egg yolk
- 15 mlwater
- ½ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius and line a baking tray with parchment paper.
Tip: Having everything ready before you start makes the assembly process smooth and stress free.
- 2
Mix the grated cheddar with thyme, rosemary, garlic powder, salt, pepper, and paprika in a small bowl until well combined.
Tip: Don't skip mixing the herbs and spices together first as this ensures even distribution throughout.
- 3
Lay out one sheet of thawed puff pastry on a clean work surface and brush lightly with the egg yolk mixed with water.
Tip: The egg wash gives the straws that beautiful golden color when baked.
- 4
Sprinkle half of the herb cheese mixture evenly over the entire surface of the pastry sheet.
Tip: Work quickly so the pastry doesn't dry out, and try to distribute the cheese as evenly as you can.
- 5
Lay the second pastry sheet on top and press down gently, then brush with more egg wash and sprinkle the remaining herb cheese mixture on top.
Tip: Pressing the layers together helps them stick and creates more stability when cutting.
- 6
Using a sharp knife or pizza cutter, slice the pastry into strips about 1 centimetre wide and 12 centimetres long.
Tip: Thinner straws crisp up better, but make sure they're thick enough not to break apart.
- 7
Gently twist each strip a few times and place it on the prepared baking tray, pressing the ends down slightly so they don't unroll.
Tip: The twisting gives them visual appeal and helps them cook evenly on all sides.
- 8
Bake for 15 to 18 minutes until golden brown and crispy throughout, then transfer to a wire rack to cool.
Tip: They'll continue to crisp up slightly as they cool, so don't overbake or they'll become too dark.
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