Buzz
Photo: Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessCheese straws are typically made with flour, but using puff pastry makes these quick, simple, and irresistibly tasty appetizers. The rich flavors come from smoked cheddar and smoked paprika, giving them a deliciously bold flavor. A surprising twist comes from a hint of light brown sugar, creating a sweet-salty harmony that makes these straws even more addictive. Pair with sparkling prosecco for the perfect touch of elegance.
For an even cheesier experience, try adding grated hard cheeses like Parmesan, Asiago, or Manchego. For extra heat, a dash of cayenne pepper works wonders.
Ingredients
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1 tsp. smoked paprika
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1/2 tsp. garlic powder
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1/2 tsp. kosher salt
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1/2 tsp. light brown sugar
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1 frozen puff pastry sheet (from a 17.3-oz. pkg.), thawed and chilled
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All-purpose flour, for rolling
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4 oz. smoked cheddar cheese, finely shredded (about 1 1/2 cups), divided
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1 large egg, beaten
Directions
Get the baking sheets ready, and mix the seasonings together:
Preheat the oven and line two large rimmed baking sheets with parchment paper. In a small bowl, combine smoked paprika, garlic powder, salt, and sugar, stirring until everything is well blended.
Roll out the puff pastry:
Place the puff pastry sheet onto a floured surface. Roll the pastry into a 16-by-12-inch rectangle using a floured rolling pin, ensuring the longer side is parallel to the edge of the counter. Evenly distribute about half of the smoked paprika mixture across the pastry's surface.
Add the cheese:
Sprinkle 1 cup of cheese along one half of the rectangle's length. Carefully fold the pastry in half lengthwise over the cheese, pressing the edges firmly to seal.
Cut the pastry into strips:
Gently roll pastry into a 16-by-10-inch rectangle (about 1/8 inch thick). Using a pizza cutter or sharp knife, cut pastry into 16 (1-inch-wide) strips.
Chill the cheese straws:
Place the strips onto the prepared baking sheets. Twist the ends in opposite directions to create spiral shapes. If necessary, press the ends into the parchment paper to help them maintain their form. Refrigerate for at least 30 minutes, or up to 24 hours. If chilling for longer than 1 hour, cover with plastic wrap.
Brush with egg wash and sprinkle with more cheese:
Preheat the oven to 375°F. Brush the straws with the beaten egg and top with the remaining smoked paprika mixture. Add the final 1/2 cup of cheese over the top.
Bake the cheese straws:
Bake the cheese straws until they are golden brown and puffed up, about 15 to 18 minutes. Rotate the trays and switch their positions between the top and bottom racks halfway through the baking time. Allow them to cool for 10 minutes before serving.
Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessMake Ahead
These cheese straws are at their crisp, savory peak when freshly made, but you can bake them in the morning and leave them out at room temperature for a gathering later in the day or evening. In the rare case that any are left, store them in an airtight container for up to two days. To revive their crispness, simply warm them in a low oven for a few minutes before serving.
