Pioneer Woman Cheese Straws

Pioneer Woman cheese straws take 1 hour 5 minutes and sharp white cheddar, parmesan and puff pastry to make a twisty, flaky cocktail party appetizer. Try this easy make-ahead holiday appetizer for New Year's Eve or Christmas gatherings, since it's freezer-friendly and ready to bake when guests arrive.

Chill the twisted straws until they feel firm, at least 30 minutes, before they go in the oven. Skip it and the butter in the pastry melts too fast, so the straws spread out and lose their flaky layers.

Pressing the cheese and sesame seeds into the pastry with a rolling pin, then rolling it out again, bakes the toppings right into the dough. That way the cheese doesn't slide off in the oven, and every bite is cheesy instead of just topped with cheese.

Pioneer Woman Cheese Straws

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

176

kcal

Puff pastry layered with sharp cheddar, parmesan and sesame seeds bakes into crisp, lacy-edged twists with a buttery, flaky crunch. A pinch of cayenne gives the cheese a gentle warmth.

Ingredients

• 8 oz. extra-sharp white cheddar, finely shredded (about 2 cups)
  

• 1/2 c. grated parmesan cheese (about 2 oz.)
  

• 1/2 to 1 tsp. cayenne pepper
  

• 2 large eggs
  

• 1 (17.3-oz.) package frozen puff pastry (preferably all-butter), thawed
  

• All-purpose flour, for dusting
  

• 2 tbsp. black sesame seeds
  

• 2 tbsp. white sesame seeds
  

• Flaky salt (optional)
  

Directions

• Prep the pans and bowls: Line 2 baking sheets with parchment paper. Then gently stir together 8 oz. finely shredded extra-sharp white cheddar, 1/2 cup grated parmesan and 1/2 to 1 teaspoon cayenne in a medium bowl.
• Make the egg wash: Beat 2 large eggs with 1 teaspoon water in a small bowl until thoroughly combined. Set it next to your work surface so it's ready for brushing.
• Roll out the pastry: Unfold the thawed puff pastry onto a lightly floured surface, cutting a single large sheet in half crosswise. Roll each piece out to a roughly 8-by-10-inch sheet.
• Top the first sheet: Brush one sheet with egg wash, then sprinkle over half the cheese mixture and half the 2 tablespoons black and 2 tablespoons white sesame seeds. Press the toppings in gently with a rolling pin, then roll the sheet out to roughly 10 by 12 inches.
• Cut and twist: Using a sharp, lightly floured knife or pastry wheel, cut the sheet crosswise into 12 strips, each 10 by 1 inch. Twist the ends of each strip into a spiral and set them on a prepared baking sheet.
• Season and chill: Lightly brush any exposed pastry with more egg wash and sprinkle with flaky salt, if using. Chill until firm, at least 30 minutes and up to 12 hours, then repeat with the second sheet of pastry. If chilling past 2 hours, cover the straws with plastic.
• Bake the straws: Preheat the oven to 400°F while the straws chill, then bake them in batches, 8 to a sheet, spaced about 1 inch apart. Rotate halfway through and pull them when they're puffed, lightly golden and lacy at the edges, 13 to 15 minutes.
• Cool and serve: Let the cheese straws cool completely on the baking sheets. They firm up as they cool, so they hold their crunch on a serving tray.

Tools for this recipe

• J.K. Adams French rolling pin, OXO silicone pastry brush, Reynolds unbleached parchment paper, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese for these cheese straws?

Gruyère or Asiago works well here, since both are firm, flavorful cheeses that shred finely and melt without turning greasy. Keep the total at about 2 cups and stay with aged cheeses, because mild ones get lost in the buttery pastry.

How do I store baked cheese straws?

Cheese straws taste best the day they're baked, when the pastry is at its crispest. Leftovers keep in an airtight container at room temperature for a day or so. Then crisp them in a 350°F oven for a few minutes.

Can I make the cheese straws ahead of time?

Yes, you can twist and top them up to 12 hours ahead, then keep them chilled on the baking sheet. Bake them straight from the fridge just before guests arrive so they come out hot and crispy.

What if I don't have a pastry wheel?

A sharp chef's knife works just as well, as long as you dust it lightly with flour. Press straight down instead of dragging the blade, because dragging squishes the layers and keeps the pastry from puffing.

Why did my cheese straws spread out instead of puffing?

Skipping the chill is the usual cause, since warm pastry lets the butter melt before the layers can steam and rise. Chill them until firm and give each straw about 1 inch of space on the sheet.