Ad

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

Nutrition: per serving

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

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.

Recipe from Good Food magazine, August 2006

Ad

Comments, questions and tips (38)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.44 ratings

PollyLana

Always consult this for oven time and temperature. Otherwise I put lots of cheese (strong cheddar) in with a sprinkling of mustard powder or cayenne pepper. Brush with beaten egg and sprinkle over Parmesan cheese once twisted. No, not ‘healthy’ but only made for large family/friend gatherings a…

Nicky Mercer 3

I have hands the size of a Barbie Doll, so should I triple the measure?

jennymillard19055841

question

will these work with GF puff pastry?

jackiekcompton41915

I've made these for a fundraiser at work. Woosh they were gone everyone loved them. ❤️❤️❤️

lovable_eastern_0e71522

I didn’t have any pastry so I just made do with sponge fingers. I don’t like cheese so I replaced that with fruit and jelly. I thought it should have some dairy so I topped it with whipped cream. If I’m honest it tasted more like a trifle than a cheese straw but my friends enjoyed it.

Ad
Ad
Ad