Cheese Straws

Aug 25th

Sometimes I HATE the computer. Like when I did an entire entry on here and then stupid tumblr just deletes it all. I’m ANGRY.

Ok, luckily it was a quick post so I’m forging on and doing it quickly again.

Super quick appetizer. Super delicious appetizer. CRAZY easy appetizer. Put out with a dip you like or just on a platter with olives, cheeses and roasted veggies. Also, the end result is impressive. People will be impressed by you. Don’t tell them how easy it was to make. Just look proud and haughty.

Frozen puff pastry is something I like to always keep in my freezer as it’s a great starting off point for so many recipes. This is what it looks like when you buy it at the store:

Cheese Straws

Makes 14-16

1 Sheet frozen puff pastry

1 c. freshly grated parmesan cheese (OR not freshly grated, just won’t taste quite as good)

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1. Preheat oven to 425.

2. Take out 1 sheet pastry to thaw. Each box comes with two folded sheets. You will only need one for this recipe. It can thaw, still folded, wrapped in a paper towel. Should take about 20 minutes.

3. Line two baking sheets with parchment paper. Yes, you need parchment paper. Waxed paper will burn at a temp higher than 350. Also, NOTHING sticks to parchment paper. How sad for you if you had to tear your lovely straws off your baking spray-ed pan? So sad. 


4. Mix cheese, salt, pepper, and garlic powder in a small bowl.

5. Lay out a sheet of parchment or waxed paper. Unfold your thawed pastry on it.

6. Sprinkle half of the cheese mixture over the surface of the pastry. Place another sheet of waxed/parchment paper over the top, and roll with a rolling pin. You want to press that cheese into the surface.

7. Flip the entire thing over.

8. Peel back the paper, sprinkle the rest of your cheese, replace the paper, and roll again. Be careful not to roll too thin; you don’t want your square to get any bigger than 12 inches on each side.

9. Peel off the paper. Using a pizza cutter or sharp knife, cut 3/4 inch strips. Try to make them as even as possible (use a ruler if you need to).

10. Pick up each strip. Hold both ends and twist in opposite directions, making the strip curl. Lay the strip on the prepared baking sheet.

11. Continue with the rest of the strips, putting about 8 on each sheet (spaced 1 inch apart).

12. Bake for 8-10 minutes, or until golden brown. Use two sheets and put them in at the same time, one on the top left, the other on the bottom right. Switch positions at the 5 minute mark— “stagger and switch”. 


13. Cool for five minutes. These will last in a ziplock bag or a tightly sealed container for up to 3 days.

They kind of taste like cheezits. I know I spelled that wrong but it’s the SECOND TIME I’VE WRITTEN THIS DANG POST and I don’t feel like looking it up. Anyway… make them, eat them, impress your friends.

Cheese Straws

Makes 14-16

1 Sheet frozen puff pastry

1 c. freshly grated parmesan cheese (OR not freshly grated, just won’t taste quite as good)

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1. Preheat oven to 425.

2. Take out 1 sheet pastry to thaw. Each box comes with two folded sheets. You will only need one for this recipe. It can thaw, still folded, wrapped in a paper towel. Should take about 20 minutes.

3. Line two baking sheets with parchment paper. Yes, you need parchment paper. Waxed paper will burn at a temp higher than 350. Also, NOTHING sticks to parchment paper. How sad for you if you had to tear your lovely straws off your baking spray-ed pan? So sad. 

4. Mix cheese, salt, pepper, and garlic powder in a small bowl.

5. Lay out a sheet of parchment or waxed paper. Unfold your thawed pastry on it.

6. Sprinkle half of the cheese mixture over the surface of the pastry. Place another sheet of waxed/parchment paper over the top, and roll with a rolling pin. You want to press that cheese into the surface.

7. Flip the entire thing over.

8. Peel back the paper, sprinkle the rest of your cheese, replace the paper, and roll again. Be careful not to roll too thin; you don’t want your square to get any bigger than 12 inches on each side.

9. Peel off the paper. Using a pizza cutter or sharp knife, cut 3/4 inch strips. Try to make them as even as possible (use a ruler if you need to).

10. Pick up each strip. Hold both ends and twist in opposite directions, making the strip curl. Lay the strip on the prepared baking sheet.

11. Continue with the rest of the strips, putting about 8 on each sheet (spaced 1 inch apart).

12. Bake for 8-10 minutes, or until golden brown. Use two sheets and put them in at the same time, one on the top left, the other on the bottom right. Switch positions at the 5 minute mark— “stagger and switch”. 

13. Cool for five minutes. These will last in a ziplock bag or a tightly sealed container for up to 3 days.

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