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Lulu's tips for making the perfect cheese straws:

  • I like to use Parmesan for the strongest flavour, but a little mature Cheddar or Gruyère mixed in works beautifully too. A pinch of cayenne pepper or smoked paprika with the grated cheese also adds a subtle kick.
  • If the pastry starts to soften while shaping the straws, I pop it back into the fridge for 10-15 minutes. Keeping it cold helps the cheese straws hold their shape and crisp up when baking.
  • These cheese straws are best enjoyed fresh, but you can freeze them before baking. Just twist and freeze on a tray, then bake straight from frozen, adding a couple of extra minutes to the cooking time.
  • If you have any leftovers, pop them in an airtight container lined with kitchen paper. They’ll stay crisp for up to two days and make a perfect snack or addition to a lunchbox.

Units:
  • 350g/12oz pack ready-rolled puff pastry
  • four handfuls grated parmesan
    (or vegetarian alternative)
  • handful flour
    to roll pastry on
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Nutrition: per serving

  • kcal193
  • fat13g
  • saturates6g
  • carbs14g
  • sugars1g
    low
  • fibre1g
  • protein4g
  • salt0.45g
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Method

  • step 1

    heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.

Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Lulu Grimes with a green background

Recipe from Good Food magazine, August 2006

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A star rating of 4.3 out of 5.49 ratings
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