Anyone else feel like snacking is becoming a bit of a hobby these days? It’s a sign of the times, I guess, to try and make ourselves feel a little better with food. And spending all this time at home, baking, baking, baking – and I thought it was high time we got to make (and eat) some savoury snacks too! And these gorgeous crispy crunchy puffy cheesy straws are just perfect – quick and easy to make and, even better, they need no flour! Just how long do you think these will last at your house?
Cheesy straws bring memories
My parents used to make us something similar when my brother and I were kids, so making these cheesy straws the other day sure brought a lot of memories. My father used to put cumin seeds on these and while I didn’t do that, as I didn’t think my kids would enjoy it (they are still a little caution about spices they can see), it would be a delicious fragrant variation, if you have cumin seeds at home.
What meals or snacks do you make at home that you used to enjoy when you were growing up?
Super easy to make
These cheesy straws are puffy, crispy, crunchy and cheesy, sure. But making them is a breeze. All you need is a few ingredients:
- a frozen pastry sheet: I have only used one but this recipe is easily doubled or tripled. You will need to defrost the pastry sheet(s) according to directions before starting.
- egg white: I use it to bind the cheese and herbs to the pastry. It also helps make the pastry nice and golden while baking.
- cheese: I have used grated tasty and parmesan cheeses here but you can use whatever your favourite hard cheese is, or try whatever hard cheese you have at home right now.
- herbs: I managed to only find lightly dried parsley flakes in my cupboard (and they’re fantastic), but you could use Italian herbs, coriander, basil, cumin seeds or other herbs, seeds or seasonings (like sesame seeds or some salt flakes). I used dried herbs but can’t see why finely chopped fresh herbs wouldn’t also work.
As you can see, the recipe is simple and pretty versatile. As long as you have some frozen puff pastry, cheese and herbs (or other seasonings), you’re sweet.
The amounts of the cheese, herbs and other toppings (if using) are also pretty loosely described – you want to have these super cheesy? Go for it, heap them on. Are you running out of grated cheese? They will still come out great. It’s all up to you.
Here’s hoping you are all well and safe, friends.
Easy cheesy straws [flour free]
- 1 frozen sheet of puff pastry, defrosted
- 1 egg white
- parmesan cheese, grated (enough to cover the puff pastry sheet, between 2 to 3 handfuls)
- tasty cheese, grated (enough for a light sprinkling, maybe 1 to 2 handfuls)
- dried parsley flakes (or other herbs, just enough for a light sprinkling)
- Pre-heat your oven to 200C and like a large baking sheet with baking paper.
- Defrost the puff pastry sheet according to instructions (about 10 minutes at room temperature is usually enough).
- Brush the egg white onto the pastry sheet with a brush, until it is all covered.
- Sprinkle enough grated parmesan cheese over the pastry sheet until covered (as evenly as possible, all the way to the edges).
- Follow with the tasty cheese (the coverage need not be quite as dense).
- Finally, sprinkle on the herbs.
- Gently press the cheese and herbs down into the pastry so they adhere as well as possible.
- Now this is the slightly messy part. Using a sharp knife, cut the pastry sheet horizontally into halves. Then cut thin vertical strips.
- As carefully as possible, lift the pastry strips (cheese and all) onto the baking sheet, spacing them slightly apart (so they don't all baked together – they won't expand but they may become joined by the delicious crispy cheese).
- Bake for about 15 to 18 minutes, until golden and crispy.
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