Every party becomes more enjoyable with the addition of these crispy, flaky cheese straws. Traditionally made with flour, these appetizers get their quick and easy twist from using puff pastry. Packed with the bold flavors of smoked cheddar and smoked paprika, the unexpected hint of light brown sugar adds a unique balance of sweet and salty. They’re perfect for serving with sparkling wine like prosecco.
For an extra cheesy flavor, consider adding grated hard cheeses like Parmesan, Asiago, or Manchego. If you prefer a bit of heat, a sprinkle of cayenne pepper can do the trick.
Ingredients:
– 1 tsp. smoked paprika
– 1/2 tsp. garlic powder
– 1/2 tsp. kosher salt
– 1/2 tsp. light brown sugar
– 1 frozen puff pastry sheet, thawed and chilled
– All-purpose flour, for rolling
– 4 oz. smoked cheddar cheese, finely shredded (about 1 1/2 cups), divided
– 1 large egg, beaten
Instructions:
1. Prepare two large rimmed baking sheets with parchment paper. Combine smoked paprika, garlic powder, salt, and sugar in a small bowl.
2. On a floured surface, roll out the puff pastry into a 16-by-12-inch rectangle. Sprinkle half of the smoked paprika mixture over the surface.
3. Distribute 1 cup of cheese over half of the rectangle, then fold the pastry over the cheese to enclose it. Seal the edges.
4. Roll into a thinner rectangle and cut into 16 strips. Twist strips, transfer to the baking sheets, and chill for 30 minutes to 24 hours.
5. Brush straws with egg, sprinkle with remaining paprika mixture and cheese. Bake at 375°F for 15 to 18 minutes. Cool before serving.
Cheese straws are best enjoyed the day they’re made, but you may bake them earlier and store at room temperature until ready to serve. Leftovers can be kept in an airtight container for two days and re-crisped in a low oven.
