How to Make Cheese Straws with Handmade Rough Puff Pastry | Kitchenstagram
Cheese Straws are the ultimate snack for cheese lovers-light, crisp and bursting with flavour in every bite. Made with just a handful of ingredients, they strike the perfect balance between a buttery shortbread and a crunchy cheese cracker. These irresistible sticks are ideal for entertaining, pairing beautifully with drinks or as a quick treat straight from the oven. Their delicate texture and bold, cheese taste makes them hard to stop at just one. Simple to prepare yet impressive to serve, homemade cheese straws prove that a few basic ingredients can create something truly special. Perfect for parties, picnics or gifting- they’re timeless classic that always delights.
Why you’ll love this recipe:
Made with everyday ingredients, these cheese straws some together quickly and easily.
Their crisp, buttery texture and rich cheese flavour make them perfect alongside drinks or as a party snack.
You can easily switch up the cheese or seasonings to suit your taste and occasion.
Can you make Cheese straws ahead of time?
Yes! Cheese Straws are perfect for making ahead. Once baked, they keep beautifully in an airtight container for several days without losing their signature crunch. For longer storage, freeze them-either baked or unbaked. If freezing unbaked straws arrange the cut pieces on a tray until solid, then transfer to a bag or container. Bake straight from frozen, adding just a minute or two to the oven time. You can also freeze fully baked cheese straws and reheat them briefly to refresh their crisp texture. This make-ahead method makes them ideal for parties or last-minute entertaining.
Storage Tips:
Cheese Straws are at their best when freshly baked, but they can be stored for short periods or frozen for later. Once cooled, keep them in an airtight container at room temperature for up to two days to maintain crispness. For longer storage, freeze unbaked straws on a tray until firm, then transfer to an airtight bag or container. They’ll keep well in the freezer for about a month. When ready to bake, simply thaw them in the refrigerator for around an hour before piping them in the oven. This method ensures you can always have a batch ready to serve warm and flaky- perfect for last-minute entertaining or unexpected guests.
Ingredients
300 gm All-Purpose Flour
250 gm Cold Butter, cut into large cubes
1 tsp Salt
3-5 tbsp Cold Water
120 gm Sharp White Cheddar, shredded
50 gm Aged Mozzarella Cheese, shredded
Egg wash
1 tbsp Carom seeds
Preparation
- Step 1: In a large mixing bowl, whisk together all-purpose flour and salt.
- Step 2: Add the butter cubes and using your fingertips, rub in the butter until all the lumps are gone and the texture resembles fine breadcrumbs.
- Step 3: Add the butter cubes and using your fingertips, rub in the butter until all the lumps are gone and the texture resembles fine breadcrumbs.
- Step 4: After 1 hour, dust the work surface with flour and roll the dough out to three times its length. Straighten the edges and fold it in three layers.
- Step 5: Roll it out again and fold it into three layers once more. Wrap it up and chill it for1 hour.
- Step 6: Repeat the same steps- roll the dough out- fold in three layers- refrigerate for 1 hour.
- Step 7: After 1 hour, Roll it out again to a large rectangle. Brush the egg wash, sprinkle cheddar cheese and mozzarella cheese over half of the rectangle and then fold the other half over. Press it down and then roll it to flatten and make the layers stick together.
- Step 8: Trim the edges and cut into strips, twist each strip and arrange on a baking tray.
- Step 9: Brush with egg wash and sprinkle with carom seeds. Preheat the oven @210°C and bake for 25 minutes or until golden brown on both sides.
- Step 10: Let cool on baking tray for 10 minutes, transfer to a wire rack to let cool completely. Then serve immediately or store in an airtight container for up to 3 days. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.