5 ingredient cheese straws
If you need a quick, easy, cheesy and delicious holiday appetizer this month, I’m your gal. Actually, these 5 ingredient cheese straws are your gal — er, your go-to recipe. You catch my drift.
When it comes to appetizers, I’m not one for too much creativity. I like to make something that’s simple to put together and can keep friends and family satiated until dinner — sometimes that’s a cheese plate, or hummus or guacamole, and sometimes it’s cheese straws. They never fail me, and they make all the cheese lovers in the room happy (yours truly included).
When the kind folks at Roth® Cheese invited me to use one of their premium cheeses in a holiday-themed recipe, I was like “UHHHHH YES PLEASE.” Because not only does this Midwest girl love her cheese, but she loves all things holiday, especially food. And since it’s been difficult to get into the holiday spirit lately what with moving and therefore not being able to put up Christmas decorations (YET), I am finding glad tidings and comfort and joy in holiday treats, both sweet and savory. So if you need me, I’ll be munching on cheese straws and Christmas cookies all season long.
What I love about the particular cheese used in this recipe — Roth’s Grand Cru Reserve — is that it’s both nutty and sweet, and pairs well with just about anything. They suggest using it for grown-up mac ‘n cheese or on green salads with fruit and a sweet vinaigrette, and I couldn’t agree more. That’s why I chose to use it for these cheese straws — when combined with buttery puff pastry, savory oregano and garlic, it’s just about the perfect sweet-salty melt-in-your-mouth situation. And it all comes together in five ingredients and 20 minutes.
You certainly can use homemade puff pastry for this recipe or switch up the cheese for your favorite variety of Roth semi-hard cheese, or even play around with the seasonings. And it’s oh so easy to make a double batch, even in a hurry, if you’ve got a great big group of guests on their way. You can even bake these ahead of time and freeze them in an airtight container for up to 1 month, and when you’re ready to serve, pop them in a 350 degree F oven for about 10 minutes. Instant cheesy appetizer. Instant party success. Instant comfort and joy.
5 Ingredient Cheese Straws
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 24 straws 1x
- 1 sheet puff pastry (from 17.3 oz package), thawed
- 1/2 cup shredded Roth Grand Cru Reserve cheese
- 1/2 teaspoon dried oregano or Italian blend seasoning
- 1/4 teaspoon garlic powder
- 1 egg beaten with 1 tablespoon water (for egg wash)
- Heat oven to 400 degrees F. In small bowl, combine shredded cheese, dried oregano and garlic powder.
- On lightly floured surface, roll out thawed puff pastry dough to 14-by-12-inch rectangle. Use sharp knife or pizza cutter to cut dough into two 12-by-7-inch rectangles. Brush each rectangle with egg wash.
- On one rectangle, sprinkle cheese mixture. Place second rectangle egg wash-side down on top of cheese mixture; firmly press rectangles together and pinch seams to seal. Brush top with egg wash.
- Use sharp knife or pizza cutter to cut dough crosswise into 24 1/2-inch strips. Twist each strip and place on ungreased baking sheet(s) 1 inch apart, pressing edges to baking sheet to keep in place.
- Bake 10 to 13 minutes until cheese straws are puffed and golden. Transfer to cooling rack to cool slightly. Serve warm or at room temperature.
Disclosure: I received compensation from Roth Cheese for recipe development purposes. All opinions are my own.
These look so easy and yummy! I’ll definitely have to try them for my holiday party this year 🙂
These sound so tasty! I’ll have to try making these!
Let’s be honest.. you had me at cheese. 🙂 These look fab!
Getting ready to make these delicious looking cheese straws, but I’m confused with the directions.
If I put one 12×7 sheet on top of another 12×7 sheet of pastry, how do I end up with 24 1/2″
strips? I’ve made cheese straws before, so I’ll just proceed, but this stumped me.
12×7, cut the strips 1/2″wide along the 12″ side and you get 24 skinny strips 7″ long. then proceed to place on cookie sheet and bake.
Oh my, those look fantastic!
I’ve made some similar (but probably not as good!) as these in the past and they are total party pleasers. You just can’t make enough!
You’ve encouraged me to make some more!
Nancy — If you cut the strips along the 12-inch side into 1/2-inch strips, you’ll get 24! But really, as long as you’ve cut them into strips you’re probably good. 😉
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puff pastry and cheese….you just can’t go wrong!!! LOVE
Truly as easy as it looks, and the results were tremendous. I might try adding crumbled bacon to the cheese in step 1 just for a different take.
Pressing the dough rectangles together in step 3 is key; when you cut and twist the strips, that helps keep the cheese contained.