These crispy, cheesy puff pastry straws are a quick and easy snack, perfect for parties, lunchboxes, or homemade gifts. The combination of Parmesan, Cheddar, and black olive tapenade creates a rich, savory flavor with a light, flaky texture.
They bake to golden perfection in just minutes and can be made ahead and frozen for convenience.
Ingredients Needed:
- 11.3 ounces (320g) pre-rolled puff pastry
- All-purpose flour for dusting
- 3 tablespoons black olive tapenade
- 1 extra-large egg, beaten
- ½ cup (55g) Parmesan cheese, grated
- ½ cup (55g) sharp Cheddar cheese, grated
- 2 tablespoons poppy seeds
How To Make Mary Berry Puff Pastry Cheese Straws:
- Prepare the Oven and Baking Sheets: Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
- Roll Out the Pastry: Lightly dust a work surface with flour and unroll the puff pastry, positioning the long side closest to you.
- Add the Filling: Spread the tapenade evenly over the bottom half of the pastry. Brush the top half with beaten egg, then sprinkle both cheeses over the tapenade.
- Fold and Roll: Fold the top half of the pastry over the cheese layer. Use a rolling pin to gently roll it back to its original size, about 15 x 9 inches.
- Cut and Twist: Slice the pastry in half horizontally, then cut each half into 16 strips (¾ inch wide). Twist each strip and place them on the prepared baking sheets, leaving space between each one.
- Egg Wash and Topping: Brush the twisted straws with the remaining beaten egg and sprinkle with poppy seeds.
- Bake Until Golden: Bake for 15–18 minutes, then flip the straws over and bake for another 5 minutes, until crisp and golden brown.
- Cool and Serve: Let the straws cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

Recipe Tips:
- Chill before baking – If your pastry gets too soft, refrigerate the twisted straws for 10 minutes before baking to help them hold their shape.
- Customize the flavor – Swap tapenade for pesto, mustard, or sun-dried tomato paste for a different taste.
- Use cold pastry – Work quickly with cold puff pastry to keep it flaky and prevent sticking.
- Even baking – Turn the straws halfway through baking for a uniform golden color.
- Make ahead – Freeze unbaked twisted straws on a tray, then transfer to a container. Bake from frozen, adding 2–3 extra minutes to the cooking time.
How To Store These Puff Pastry Cheese Straws:
Room Temperature: Best eaten fresh but can be stored in an airtight container for up to 1 day.
Freezer: Once cooled, freeze in an airtight container for up to 1 month.
Nutrition Facts (per straw):
- Calories: 90
- Carbohydrates: 7g
- Protein: 3g
- Fat: 6g
- Saturated Fat: 3g
- Sugar: 0g
- Fibre: 0g
- Sodium: 80mg
Try More Recipes:
- Mary Berry Somerset Cheddar Cheese Straws
- Mary Berry Tear and Share Cheese and Herb Rolls
- Mary Berry Bacon And Mushroom Cheese Soufflé
- Mary Berry Cheese Scones
Mary Berry Puff Pastry Cheese Straws
Course: AppetizersCuisine: UK32
cheese straws10
minutes23
minutes90
kcalThese crispy, cheesy puff pastry straws make a delicious snack or a lovely homemade gift. They are best enjoyed fresh but can be frozen for later.
Ingredients
11.3 ounces (320g) pre-rolled puff pastry
All-purpose flour for dusting
3 tablespoons black olive tapenade
1 extra-large egg, beaten
½ cup (55g) Parmesan cheese, grated
½ cup (55g) sharp Cheddar cheese, grated
2 tablespoons poppy seeds
Directions
- Prepare the Oven and Baking Sheets: Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
- Roll Out the Pastry: Lightly dust a work surface with flour and unroll the puff pastry, positioning the long side closest to you.
- Add the Filling: Spread the tapenade evenly over the bottom half of the pastry. Brush the top half with beaten egg, then sprinkle both cheeses over the tapenade.
- Fold and Roll: Fold the top half of the pastry over the cheese layer. Use a rolling pin to gently roll it back to its original size, about 15 x 9 inches.
- Cut and Twist: Slice the pastry in half horizontally, then cut each half into 16 strips (¾ inch wide). Twist each strip and place them on the prepared baking sheets, leaving space between each one.
- Egg Wash and Topping: Brush the twisted straws with the remaining beaten egg and sprinkle with poppy seeds.
- Bake Until Golden: Bake for 15–18 minutes, then flip the straws over and bake for another 5 minutes, until crisp and golden brown.
- Cool and Serve: Let the straws cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.