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Cheese Straws Recipe

Ingredients for people

  • Puff pastry sheet(s) : 2 whole
  • Grated gruyere : 150 g
  • Egg(s) for glazing : 1 whole
  • Smoked Maldon salt : 3 pinch(es)
  • Paprika : 5 g
  • Cayenne pepper : 2 pinch(es)
Method
  • 1

    Pre-heat the oven to 200'C.

  • 2

    Combine the grated gruyere with the paprika and cayenne, if using.

  • 3

    Beat the egg with the smoked Maldon salt. If you prefer to avoid using eggs, you can use tap water or 2 tablespoons of melted butter instead.

  • 4

    Roll out the puff pastry to 5mm thickness, if necessary.

  • 5

    Brush both sheets of pastry generously with the beaten egg.

  • 6

    Sprinkle one sheet with grated cheese, reserving about a third for garnish. Place the second sheet of pastry on top of the other, egg-washed side down.

  • 7

    Use a rolling pin to stick the two layers together: the final thickness of the pastry should not exceed 7mm.

  • 8

    If desired, brush the top layer of pastry with more egg, and garnish with the remaining gruyere.

  • 9

    Leave the pastry to rest in the refrigerator for at least 30 minutes.

  • 10

    Cut the pastry into strips and bake until golden brown, about 10 minutes.

  • 11

    Serve immediately, or keep in an airtight container for about 5 days.

  • 12

    The unbaked strips of pastry can be frozen for about 3 months.

  • 13


Chef's tip

«Try using different cheeses and spices to vary the flavours: Comte with curry spices; Cheddar with cumin and coriander; Gouda with caraway seeds.»

A timeless classic for all ages. Either serve as a snack, for canapes, with dips or on the side of lunch.

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  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  30mins

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