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Don’t overthink these Cheese Straws! They are literally two ingredients – puff pastry and cheese!

Cheese straws are the perfect appetizer. They go great with a glass of wine or a mug of beer. They are also great as part of a spread with things like pickles, deviled eggs, dips, and a charcuterie and cheese board!

Cheese Straws would be perfect with my Charcuterie Board!https://the2spoons.com/charcuterie-and-cheese-board/

Easy & So Cheesy Puff Pastry Cheese Straws

And honestly, these Cheese Straws are so easy! I use Pepperidge Farms Puff Pastry sheets in the freezer section. https://www.pepperidgefarm.com/product/puff-pastry-sheets/

I think they are so pretty too! Serve these Cheese Straws in a jar standing up or on a beautiful white platter or on a wooden tray!

Easy & So Cheesy Puff Pastry Cheese Straws

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Prep Time 10

Cook Time 25

Total Time 35

Ingredients

1 Puff pastry sheet
1/2 Cup Cheddar cheese, finely grated
1/2 Cup Pecorino Romano, finely grated

Instructions

Heat the oven to 375°F and line a baking sheet with parchment.
Sprinkle a work surface with 1/4 cup of the cheese.
Place 1 sheet of the unfolded puff pastry on the cheese.
Top with another 1/4 cup of cheese.
Using a rolling pin, roll the pastry out until 1/8-inch thick. This presses the cheese into the pastry and also smoothes out any seams or wrinkles.
Fold the pastry in half.
Top with another 1/4 cup of cheese.
Roll the pastry out again until 1/8-inch thick. The exact dimensions of the puff pastry doesnt matter. Aim for one side to be about 10 inches long to make longer puff pastry straws, or aim for 6 to 8 inches for shorter straws.
Using a knife and cutting straight down (do not saw), cut the pastry into long strips about 1-inch wide. Again, dimensions don’t really matter, but I like my long puff pastry straws to measure about 10 inches.
Transfer each strip to the baking sheet pans, spaced an inch or so apart. As you set them down, twist the ends in opposite directions to give the straws a spiraled look. If they start to untwist when you let go, gently press the ends into the parchment to make them stick.
Refrigerate at least 10 minutes or up to 1 hour. This helps firm up the straws and give them better puff in the oven. While they are chilling, prepare the rest of the straws using the second sheet of puff pastry and the remaining cheese.
Bake the cheese straws until they are puffed and crispy, feel dry to the touch, and are deep golden brown. The exact baking time will depend on the size of your straws. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes.
Let cool until the straws are firm enough to lift from the sheet without bending. Transfer to a cooling rack or serving plate.
Serve the cheese straws warm, or let them cool and then keep them in an airtight container until ready to serve. Puff pastry straws are best served the same day they are made.