How to make cheese straws and other savory cheese pastries — the best cheeses, easy puff-pastry methods, and tips for crisp, flavorful results.
Cheese straws are the perfect savory nibble — crisp, buttery, and intensely cheesy, ideal with drinks or on a party spread. Along with other savory cheese pastries, they're easy to make and endlessly adaptable. Here's how to make great ones.
What Cheese Straws Are
Cheese straws are thin, crisp, savory sticks made from cheese-laden pastry or dough, baked until golden and crunchy. They come in two main styles: a Southern-US style made from a cheddar shortbread-like dough piped or cut into sticks, and a British/European style made by twisting strips of cheese-coated puff pastry. Both deliver a crisp, cheesy, snackable result perfect for entertaining.
Choosing the Cheese
Use a flavorful, well-aged cheese so the straws taste distinctly cheesy. Sharp or extra-sharp cheddar is the classic choice, prized for its bold flavor. Parmesan is excellent too, adding salty, savory depth and helping the straws crisp up. Gruyère and other hard, flavorful cheeses also work. Grate the cheese finely so it distributes evenly through the dough or coats the pastry well.
The Easy Puff-Pastry Method
The simplest cheese straws use store-bought puff pastry. Roll out the pastry, brush with beaten egg, and sprinkle generously with grated cheese (and seasonings like paprika, cayenne, or black pepper). Fold or press the cheese in, cut into strips, twist each strip into a spiral, and bake until puffed and golden. The twisting gives them their classic look, and the puff pastry makes them light and flaky.
The Cheddar Shortbread Method
For a denser, more crumbly straw, make a dough by rubbing together flour, butter, and a large amount of grated sharp cheddar, with a little salt and cayenne, until it comes together. Roll and cut into sticks (or pipe through a star nozzle for a ridged look), then bake until crisp and golden. These rich, savory straws are a Southern classic and keep well in a tin.
Other Savory Cheese Pastries
The same ideas extend to many savory pastries. Cheese palmiers (rolled and sliced puff pastry with cheese), cheese twists, parmesan crisps (frico), gougères (cheese choux puffs), and cheese-filled turnovers all make wonderful nibbles. Puff pastry plus cheese is a reliable shortcut for impressive savory bites, from straws to tarts.
Tips for Crisp, Flavorful Results
For the crispest straws, use cold pastry and a hot oven, and don't skimp on the cheese. Season boldly — a little cayenne or paprika lifts the flavor. Bake until deep golden for maximum crunch, and cool on a rack so they crisp up. Store them in an airtight container, and re-crisp briefly in the oven if they soften. Serve them fresh for the best texture, ideally with drinks.
Frequently Asked Questions
What cheese is best for cheese straws?
Sharp or extra-sharp cheddar is the classic, often with Parmesan added for savory depth and crispness; grate it finely.
What's the easiest way to make cheese straws?
Use store-bought puff pastry: brush with egg, sprinkle with grated cheese and seasoning, cut into strips, twist, and bake until golden.
How do I keep cheese straws crisp?
Bake until deep golden, cool on a rack, and store airtight. Re-crisp briefly in the oven if they soften.