Quick cheese straws

Quick cheese straws

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

Prep: 5 mins Cook: 12 mins


Serves 8
Delicious cheesy sticks, perfect for dipping, just as good on their own - ready in under 20 minutes.

Nutrition and extra info

  • Freeze before baking
  • Vegetarian


  • kcal75
  • fat5g
  • saturates2g
  • carbs7g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.18g
Save to My Good Food
Please sign in or register to save recipes.


  • 350g pack ready-rolled puff pastry
  • four handfuls grated parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful flour, to roll pastry on



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Aug, 2012
My husband could burn a salad, so to make these perfectly, they must be easy. What is more, they were delicious. (he) Will definitely be making again!
9th Jul, 2012
Thought they were great, experimented with temp & timings to get them just right. Going to cut them a bit thicker than 1cm, and put salt on the top too.
22nd Dec, 2011
Roll out the puff pastry to about 1/2inch thick and cover with a layer of crumbled blue Stilton cheese. If the cheese is moist it can be spread over - don't be shy with the cheese! Sprinkle with cayenne pepper, or dried herbs, or mild curry powder, whatever takes your fancy. Roll up the pastry (not folded) inot a log then roll out again to about the thickness of a pound coin. Cut and cook as described before.
19th Aug, 2011
Made these yesterday. I used a mature cheddar cheese and added pepper and about 1 tsp of mustard powder. They took about 12 mins to cook and came out great, lovely cheese taste and really crispy. Will make again for son's up coming 18th Birthday party.
vintagemunchkin's picture
29th May, 2011
Lovely! I used lots of parmesan and some coarse grain mustard too. Really quick and easy.
fayfumbs's picture
7th Feb, 2011
Easy to make but lacked in flavour. Will add extra cheese next time and maybe some other suggested ingredients
17th Dec, 2010
I use pesto and cheese. My son is always asked to take these to his school Christmas parties.
18th Jul, 2010
These were a little lacklustre in taste but looked great. I may next time add some mustard powder to the rolled out dough, or a stronger tasting cheese, or even some garlic like one of the other reviewers mentioned. I might also egg wash them as well to make them shinier as the pastry is so flaky it looks a little dull.
15th Sep, 2009
Love, love, love these! I spread a thin layer of marmite before add in the cheese for a great little twist! Everyone who has tried these wants more!
27th Aug, 2009
THink i'm going to try these at the weekend. sound yummy.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?