“A classic cocktail snack.”
50 cheese straws

Ingredients Nutrition


  1. Preheat oven to 425F and butter 2 large baking sheets.
  2. In a bowl toss together Parmesan, spices, and salt.
  3. On a lightly floured surface roll out pastry sheet into a 16 X 10 inch rectangle and brush with some egg wash.
  4. Cut pastry in half crosswise, forming two 10 X 8 inch rectangles.
  5. Sprinkle Parmesan mixture over 1 rectangle and top with other rectangle, egg-wash side down, pressing firmly to force out any air pockets.
  6. Roll out pastry slightly to make layers adhere (rectangle should be about 10 1/2 X 8 1/2 inches).
  7. Brush pastry with some egg wash and with a sharp large knife or pastry wheel cut lengthwise into 1/4 inch wide sticks.
  8. Arrange cheese straws about 1 1/2 inches apart on baking sheets, pressing ends onto baking sheets.
  9. Bake cheese straws in batches in middle of oven until golden, about 10 minutes.
  10. Transfer to a rack and cool.
  11. May be made 2 days ahead and kept in an airtight container.
  12. Re-crisp in a 425F oven until heated through, about 5 minutes.

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