Cheese Straws: A Cheesy Delight to Impress Your Guests

Hi everyone, Tracy here! I hope you’re all doing well and enjoying the crisp fall weather. There’s nothing quite like the smell of freshly baked treats wafting from the kitchen on a chilly autumn day, am I right? Today, I wanted to share a recipe that’s near and dear to my heart – my grandmother’s famous cheese straws.

Growing up, grandma would always make a big batch of her delightfully cheesy and flaky cheese straws whenever the family got together. The aroma of sharp cheddar and buttery pastry would fill her cozy kitchen, making my mouth water in anticipation. Sneaking a piping hot cheese straw fresh from the oven was such a treat! Grandma was an incredible baker and put so much love into everything she made.

I’ve been thinking a lot about my grandma lately and feeling nostalgic for those good old days spent in her welcoming kitchen, watching her work her magic. So this past weekend, I decided to tackle her beloved cheese straw recipe myself in honor of her memory. Rolling up my sleeves and working the dough with my hands, I felt a special connection to grandma, almost as if she were there in the kitchen with me, guiding me along.

 Cheese Straws
Crunch into pure delight with our homemade cheese straws! 🧀

Cheese Straws recipes

Cheese Straws: A Cheesy Delight To Impress Your Guests 1

Cheese Straws a la Puttanesca

These delicious cheese straws are a crowd-pleaser and freezer-friendly. You can make these tasty appetizers a day ahead, and reheat them whenever you like. They are also kid-friendly and are ready in about 15 minutes. If you don't feel like making them yourself, you can ask your kids to help you. And since they're so simple to make, you can even freeze them for future use.
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Course: Appetizer, Side Dishes
Cuisine: American, French
Keyword: cheese, cheese straws
CookingStyle: Baking
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 159kcal
Author: Tracy Hilton
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Equipment

Ingredients

  • 1 package puff pastry thawed
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/2 cup black olives minced
  • 1 tablespoon capers minced
  • 1 onion sliced into thin rounds
  • 1 medium egg beaten
  • 1 tablespoon anchovies minced into a paste
  • 3/4 parmesan grated, or more to taste
  • 1 28 oz Italian tomatoes can of diced
  • Salt and black pepper to taste

Instructions

  • Heat the olive oil in a large pan over medium heat and sauté the minced garlic cloves for 2 minutes. Add the tomatoes and simmer for 10 minutes at medium heat. Add the minced capers, minced black olives,and the minced anchovies to the pan and stir to blend.
  • While the sauce is cooking, caramelize the sliced onion. Heat the remaining tablespoon olive oil in small pan over medium heat. Add the sliced onion and cook 10 minutes over low heat, stirring occasionally. Add 1/2 teaspoon sugar and 1/2 teaspoon salt to the onion and cook for another 10 minutes at low heat. Set aside.
  • Continue to simmer the sauce at medium-low heat for approximately 15-20 minutes, stirring every few minutes. If the sauce is still too liquid, continue to simmer for another 10 minutes. Remove sauce from the heat and add salt and black pepper if necessary. You may not need to add any salt as the anchovies and olives are already salty.
  • To form the cheese straws, roll out the puff pastry on a piece of parchment paper in to a rectangle, 3mm thick. Cover the puff pastry with the beaten egg. Add a thin layer of the puttanesca sauce onto the pastry, followed by half the caramelized onions and grated parmesan cheese. Fold the pastry in half and roll out once again to a 3mm thickness. Repeat the process of spreading the beaten egg, the sauce, onions and cheese. Fold the pastry in half once more, and roll out to same thickness as before. Seal the edges of the pastry and brush with egg one final time. Cover with cling wrap and place in the refrigerator for 30 minutes.
  • Heat the oven to 375.
  • Remove the pastry from the refrigerator and using a sharp knife, cut into long strips about 1/2 inch wide.
  • Twist the pastry several times on both ends to form a spiral. Place on a cookie sheet covered with parchment paper. Leave 1/2 inch apart as they will puff up. Top with extra cheese and bake for 10-15 minutes, until golden.

Video

Notes

Note: The extra sauce can be used in a pasta dish or to top a piece of fish for dinner!
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Nutrition

Serving: 1serving | Calories: 159kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 352mg | Potassium: 572mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1845IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Cheese Straws in an Air Fryer

Cheese Straws
Elevate your appetizer game with our cheese straws on your next platter.

To prepare the puff pastry, start by laying out the thawed sheet on a clean surface. Next, evenly sprinkle your choice of shredded cheese over the entire surface, adding a hint of spice with paprika or preferred seasoning if desired. Carefully fold the pastry in half, creating a cheese-filled sandwich, then gently roll over it with a rolling pin to press the cheese into the layers. Using a sharp knife or pizza cutter, slice the pastry into thin strips, about 1/2 inch wide, to make Cheese Straws. In a small bowl, beat an egg and brush it over the top of each Cheese Straw for a golden color and shiny finish. Preheat your air fryer to 375°F (190°C), then place the Cheese Straws in a single layer in the basket, leaving space between them. Lightly spray the top with cooking spray for extra crispiness. Depending on the air fryer’s size, cook in batches for 6-8 minutes until golden brown and crispy. Allow them to cool slightly before serving as a delightful snack or appetizer.

Tips for making Cheese Straws

Cheese Straws
Warm soup and our cheese straws—a match made in culinary heaven.

Cooking Tips for Perfect Cheese Straws

First things first—use room temperature ingredients. This will make the dough much easier to work with. There’s nothing more frustrating than trying to incorporate cold, hard butter into dry ingredients! Having everything at room temp creates a smooth, pliable dough that rolls out beautifully. I speak from experience, my friends.

It’s also important not to overwork the dough. Mix it just until it comes together, then wrap it up and let it chill before rolling and cutting. This helps relax the gluten so the straws bake up flaky and tender, not tough. Patience pays off!

When rolling out the dough, go for a rectangular shape rather than a circle. This makes cutting the straws so much simpler. I aim for around 1/4 inch thickness, sprinkling extra flour as needed to prevent sticking. Pro tip: Use a bench scraper to lift and flip the dough—so helpful!

Here’s another good one: Freeze the cut straws for 10-15 minutes before baking. This firms them up so they hold their shape perfectly. Take my word for it, it makes all the difference!

And don’t forget to rotate the pans midway through baking! This ensures even browning. Burnt cheese straws are no good. Speaking from personal experience again…whoops!

Finally, let the straws cool completely before digging in. I know, it’s so hard to wait when they smell ridiculously amazing right out of the oven. But allowing them to cool and crisp up is the final step to cheese straw perfection!

Serving Suggestions for Your Cheese Straws

 Cheese Straws
Swap croutons for crushed cheese straws and give your salad a flavorful twist.

For a fun presentation, stand the cheese straws upright in a short glass or mug, almost like a cheese straw bouquet. It looks festive and never fails to draw people over to pop one in their mouth. You can also thread them onto pretzel sticks or decorative skewers for easy dipping into spreads or sauces.

Some of my favorite cheese straw dipping companions are pesto, chutney, mustard, or hummus. The possibilities are endless! They also go great with soups or salads as a crunchy, salty topping. I’ll often break cheese straws over a steaming bowl of tomato bisque or baked potato soup to give it some extra flair.

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Frequently Asked Questions about Cheese Straws

Cheese Straws
Freezing cheese straws? Learn the best practices to keep them fresh!
  • Can I Freeze Cheese Straws?Yes, you can freeze Cheese Straws. Place them in an airtight container with parchment paper between layers to prevent sticking. Thaw and reheat in the oven or air fryer for that crispy texture.
  • How Long Do Cheese Straws Stay Fresh?When stored in an airtight container at room temperature, Cheese Straws stay fresh for up to a week. However, they are best enjoyed within the first few days for optimal crispiness.
  • Can I Use Different Cheeses? Absolutely! Experiment with various cheese types like parmesan, cheddar, or even a mix for different flavor profiles.
  • What Can I Do with Leftover Puff Pastry? Leftover puff pastry is great for making sweet or savory treats. Create mini tarts, palmiers, or turnovers for a delicious twist.
  • How Do I Reheat Cheese Straws? To regain their crispiness, reheat Cheese Straws in an oven or air fryer at 350°F (175°C) for a few minutes until warmed through.

Conclusion

I hope you all enjoyed this little trip down memory lane and learning about my grandma’s treasured cheese straw recipe. As I mentioned earlier, this dish holds such nostalgia and meaning for me. I felt grandma’s presence guiding me as I followed in her footsteps in the kitchen, rolling out that familiar dough and cutting it into strips. With each bite of these crispy, cheesy treats, it’s like I’m back in her cozy kitchen, surrounded by family and love.

If you ask me, that’s the true magic of food and cooking. Recipes get passed down from generation to generation, allowing us to literally taste memories of those who came before us. I’m so happy I can continue my grandma’s legacy by sharing this recipe that’s so near and dear to my heart.

I’d love to see your homemade cheese straw creations if you decide to bake up a batch. Tag @foodandmeal and use the hashtag #grandmascheesestraws so we can all admire your handiwork! Don’t forget to like and subscribe to Food and Meal’s pages for more nostalgic recipes and cozy kitchen inspiration.

I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.

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