Print

Puff Pastry Cheese Straws with Basil and Parmesan

Print Recipe

Flaky, golden puff pastry cheese straws twisted with fresh basil and nutty Parmesan for an irresistible crispy snack.

Ingredients

Scale
  • 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

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry sheet on a lightly floured surface into a rectangle roughly 10×12 inches.
  3. Brush the entire surface of the pastry with the beaten egg.
  4. Evenly sprinkle the Parmesan, chopped basil, garlic powder, black pepper, and red pepper flakes over one half of the pastry.
  5. Fold the other half of the pastry over the filling and gently press down to seal.
  6. Roll gently with a rolling pin to help the filling adhere.
  7. Cut the pastry into 1/2-inch wide strips using a sharp knife or pizza cutter.
  8. Twist each strip several times and place on the prepared baking sheet, pressing the ends down to prevent unraveling.
  9. Brush the twisted straws with the remaining egg wash and sprinkle with flaky sea salt.
  10. Bake for 12-15 minutes, or until puffed and deep golden brown.
  11. 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.

Find it online: https://www.receipster.com/puff-pastry-cheese-straws-with-basil-and-parmesan/