Puff Pastry Cheese Straws with Basil and Parmesan
These golden puff pastry cheese straws are shatteringly crisp, twisted into fun spirals, and loaded with sharp Parmesan and fragrant basil in every bite. They come together in minutes with just a few pantry staples, making them the ultimate no-fuss appetizer for parties, game day, or a cozy night in.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Puff Pastry Cheese Straws with Basil and Parmesan
Flaky, golden puff pastry cheese straws twisted with fresh basil and nutty Parmesan for an irresistible crispy snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Method: Baking
- Cuisine: French-American
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup finely grated Parmesan cheese
- 1/4 cup fresh basil leaves, finely chopped
- 1 egg, beaten (for egg wash)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface into a rectangle roughly 10×12 inches.
- Brush the entire surface of the pastry with the beaten egg.
- Evenly sprinkle the Parmesan, chopped basil, garlic powder, black pepper, and red pepper flakes over one half of the pastry.
- Fold the other half of the pastry over the filling and gently press down to seal.
- Roll gently with a rolling pin to help the filling adhere.
- Cut the pastry into 1/2-inch wide strips using a sharp knife or pizza cutter.
- Twist each strip several times and place on the prepared baking sheet, pressing the ends down to prevent unraveling.
- Brush the twisted straws with the remaining egg wash and sprinkle with flaky sea salt.
- Bake for 12-15 minutes, or until puffed and deep golden brown.
- Let cool slightly on the baking sheet before serving warm or at room temperature.
Notes
For extra flaky puff pastry cheese straws, keep the dough cold before baking — if it becomes too soft while twisting, pop the tray in the fridge for 10 minutes first. Store leftovers in an airtight container at room temperature for up to 2 days, and re-crisp in a 350°F oven for 5 minutes before serving.
Frequently Asked Questions
What makes the best puff pastry cheese straws?
The best puff pastry cheese straws use cold, well-chilled puff pastry and finely grated Parmesan so the cheese melts evenly and the layers puff up crisp rather than soggy.
Can I make puff pastry cheese straws ahead of time?
Yes, you can twist and arrange the unbaked straws on a tray, cover, and refrigerate for up to 24 hours, then bake straight from the fridge, adding a minute or two to the bake time.
Can I freeze cheese straws?
Absolutely. Freeze the unbaked twisted straws on a tray until solid, then transfer to a freezer bag; bake from frozen at 400°F for about 16-18 minutes.
What can I serve with cheese straws?
These puff pastry cheese straws pair wonderfully with marinara sauce, whipped ricotta, soup, or a glass of wine as part of an appetizer spread.
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