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Cooked cheese straws on a cooling rack

Cheese straws

Course Appetizer
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 22 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)


  1. Lay out the puff pastry sheet. I kept mine on the paper when I rolled it out.

  2. Spread over the mustard. Grind black pepper over the top. Omit this if you're not a pepper fan.

  3. 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.

  4. 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. 

  5. 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.

  6. 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.
  7. Once chilled wash the straws with a beaten egg. This will help them brown in the oven.

  8. 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!