Cheese Straws, Two Ways!


  • 2 sheets 1 box frozen puff pastry, thawed according to package directions
  • 1 egg beaten with 1 tablespoon water
  • 3/4 cup Parmesan cheese grated
  • 2 1/2 tablespoons fresh chives chopped
  • 1/2 tablespoon fresh thyme chopped
  • 3/4 cup mozzarella cheese grated
  • crushed red pepper flakes to taste
  • 1/2 teaspoon dried oregano


  1. Preheat the oven to 350 degrees F and line baking sheets with parchment paper or silicone liners.
  2. On a lightly floured surface, gently unroll one of the sheets of puff pastry. With a lightly floured rolling pin, gently roll out the puff pastry until it forms a 10×12-inch rectangle.
  3. Gently brush on the beaten egg with water all over the surface of the puff pastry. Sprinkle the Parmesan cheese, chives, and thyme over the puff pastry in an even layer.
  4. Using a rolling pin, gently press the cheese and herbs into the puff pastry. With a floured pizza wheel or knife, cut the puff pastry lengthwise into 12 strips.
  5. Holding each end of a strip, gently twist the puff pastry several times. Place the twists onto the prepared baking sheets, and bake for 15 minutes, until the pastry is golden brown.
  6. Allow the cheese straws to cool before serving.
  7. Repeat with the remaining puff pastry, mozzarella, red pepper flakes, and oregano to make another 12 twists, except bake these for 18-20 minutes.
  8. The mozzarella may begin to ooze out from the pastry twists onto the parchment paper/silicone liner as they bake, but it will turn into a delicious cheesy crisp. You can simply snip this excess cheese off, or leave it on. Either way it’s delicious! Enjoy!