Homemade Crispy Cheese Straws

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Made with Dijon and Gruyere cheese, these cheese straws are simple but elegant to serve with a cocktail or add to your next chacuterie board.

Prep Time30

Cook Time15

Total Time45

Course: Appetizer

Cuisine: Special Occassion

Keyword: cheese, puff pastry

Servings: sticks

Calories: 153kcal

Author: Trish | The In Fine Balance Food Blog

Get Recipe Ingredients

On a floured surface gently roll out pastry into an 11-inch by 13-inch rectangle. With shorter end facing you, spread Dijon mustard on lower half of the rectangle. Leave about an inch boarder on each edge. Brush edges with egg wash. Fold top half over lower half lining up edges. Chill at least 15 minutes.
1 sheet frozen puff pastry , 3 tbsps Dijon grainy mustard, 1 large egg
Remove from oven. Trim any uneven edges with a sharp knife. Cut pastry in half paralelle to the folded edge. Cut each section into 6 sticks - about 1-inch in width each.
Place sticks on the parchment paper lined baking sheet, evently spaced and not touching. Brush each stick with egg wash. Sprinkle each stick with gruyere and parmesan cheese. Chill for at least 15 minutes.
*Tip* - Make up to a day ahead through this step.
3 oz Gruyere cheese, 2 tbsps Parmesan cheese, Flaky sea salt
When ready to serve. Preheat oven to 400 degrees.
In preheated oven, bake sticks 15-18 minutes until puffed up, cheese has melted and is golden brown. Allow to cool about 5 minutes on baking tray before moving them to a serving platter or cooling rack. Serve warm or room temperature.

Be sure to work with the puff pastry while it is still cold. And be gentle so as not to lose the flaky layers of pastry.

Chilling the pastry between steps keeps the pastry cold and at its best, so that the pastry will puff up while baking.

You can prep ahead through step 2. These are best baked just ahead of serving. Serve warm or room temperature. Do not refrigerate once baked.