Go Back
+ servings
cheese straws in glass jars
Print Recipe
5 from 2 votes

Puff Pastry Cheese Straws

Puff pastry cheese straws, or cheese twists, are such a great party snack. They come together fast and cook quickly, and they'll be the first thing to disappear off the appetizers plate!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Food Gift, Snack
Cuisine: Western
Keyword: cheese straws, cheese twists, puff pastry cheese straws
Servings: 16
Calories: 128kcal


  • 1 1/2 cups grated cheese mixed hard cheeses, I use a combination of parmesan and aged cheddar
  • 1 sheet puff pastry all butter store bought, thawed but cold, measuring approximately 12in/30cm square


  • Preheat your steam oven to 375°F/190°C, combination steam setting. If your oven has variable steam settings, use 60%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will take care of the humidity. Line a baking sheet with parchment paper and set aside.
  • Scatter about a third of the cheese over your counter in a space the size of your pastry sheet. Lay the pastry over the top and scatter another third of the cheese on top.
    1 1/2 cups grated cheese, 1 sheet puff pastry
  • Roll out the pastry so it's about 1/8in (3mm) thick. This will press the cheese into each side as you flatten it.
  • Fold the pastry sheet in half and sprinkle with the remaining cheese, then roll again to make it 1/8in (3mm) thick. The dimensions don't matter too much here, but do try to keep the pastry in a rectangle or square shape so it's easier to cut full straws from it.
    1 1/2 cups grated cheese
  • Cut the pastry into strips about 1 inch (2.5cm) wide. Make them as long or short as you like; I prefer mine roughly 6-8 inches (15-20cm) long.
  • Transfer each strip to the prepared baking sheet. As you pick it up to move, twist the ends to make a long spiral. You may need to press the ends down onto the paper to stop them untwisting as you put each one down. Leave a gap of at least 1 inch (2.5cm) between each strip.
  • Chill the prepared straws for at least half an hour or up to a day (see notes) before baking. Baking them from cold makes the pastry puff and separate much better than from room temperature.
  • Bake the straws until they're golden brown, puffed and flaky, about 15 minutes. Cool on the baking sheet and serve warm or at room temperature.


  1. These can be assembled and refrigerated for up to a day, or frozen up to 2 months. Bake directly from the fridge or freezer, allowing a couple of extra minutes if frozen. 
  2. The cheese straws are best served within a few hours of baking but they will keep, sealed in an airtight container or a cello bag, for a day or two. Briefly warm them in a dry oven to refresh, if you like. 


Calories: 128kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 107mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Calcium: 76mg | Iron: 1mg