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When we have guests in our home I love to offer them a snack that is homemade. I’m not always time rich these days so I love that these cheese straws can be prepared the night before, and baked fresh just before the guests arrive. Or even when they are here.
I love to cook, but when I’m short on time I want to feel like I’ve still made an effort for my guests without spending a long time in the kitchen.
These cheese straws are the perfect party food that you can prepare in next to no time and for well under £2!
Ingredients for simple cheese straws:
375g puff pastry sheet
2 tbsp English mustard
1/2 tsp ground pepper
100g extra mature cheddar
1 egg (beaten)
Method for quick and easy cheese straws:
Lay out the puff pastry sheet.
Spread the mustard over the top of it.
Add your black pepper across the top.
Add your cheese evenly across the pastry.
Pay it down gently so that it sticks to the mustard and doesn’t fall off easily once you begin twisting the pastry.
Slice the puff pastry and twist each slice several times.
I made 22 cheese straws from 375g of puff pastry but could have easily made a few more if I sliced the pastry a little narrower.
I like to spread these out on pizza trays, lined with reusable baking tray liners.
Pop the cheese straws in the fridge for around an hour and then this will help them hold their shape when going into the oven.
Once chilled use the beaten egg to give them a good brush.
Cook at gas mark 7 (220C) for 18-20 minutes. Remove once browned.
Cool on a wire rack.
Products I use to make my cheese straws:
Enjoyed these cheese straws? Why not try another one of my easy recipes:
How to make simple cheese straws:
Super simple and easy cheese straws
- 375 g puff pastry (frozen sheet is fine)
- 2 tbsp English mustard
- 1/2 tsp ground black pepper
- 100 g extra mature cheddar
- 1 egg (beaten)
Lay out the puff pastry sheet. I kept mine on the paper when I rolled it out.
Spread over the mustard. Grind black pepper over the top. Omit this if you’re not a pepper fan.
Spread over the cheese. Pat the cheese down gently so that it sticks to the mustard and doesn’t fall off once you start making the twists.
Slice the puff pastry. I made around 22 straws from 375g of pastry but could have easily made a few more if I sliced thinner.
Take each slice, twist several times and then place down on a baking sheet. I used pizza trays lined with baking tray liners, just for convenience and because they were going to need a clean anyway.
Place the cheese straws into the fridge for 45-60 minutes or into the freezer for around 10-15 minutes. This helps the twists keep their shape when they go into the oven.
Once chilled wash the straws with a beaten egg. This will help them brown in the oven.
Place into a 220C oven for around 18-20 minutes. My straws that are a little well done were in for 22 minutes but my oven can be temperamental!
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.