Mary Berry Puff Pastry Cheese Straws

Mary Berry Puff Pastry Cheese Straws

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:

  1. Prepare the Oven and Baking Sheets: Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
  2. Roll Out the Pastry: Lightly dust a work surface with flour and unroll the puff pastry, positioning the long side closest to you.
  3. 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.
  4. 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.
  5. 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.
  6. Egg Wash and Topping: Brush the twisted straws with the remaining beaten egg and sprinkle with poppy seeds.
  7. Bake Until Golden: Bake for 15–18 minutes, then flip the straws over and bake for another 5 minutes, until crisp and golden brown.
  8. 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.
Mary Berry Puff Pastry Cheese Straws
Mary Berry Puff Pastry Cheese Straws

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 Puff Pastry Cheese Straws

Course: AppetizersCuisine: UK
Servings

32

cheese straws
Prep time

10

minutes
Cooking time

23

minutes
Calories

90

kcal

These 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.

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