Mary Berry Puff Pastry Cheese Straws

To be honest, I didn’t expect these to be quite so addictive. I made a batch on a whim one rainy Tuesday, thinking they’d be a fun snack to go with soup. By Wednesday morning, only crumbs remained—and I hadn’t even shared them.

What surprised me most? The black olive tapenade. I nearly left it out, thinking it might overpower the cheese. Instead, it turned out to be the salty-savory backbone that pulled the whole thing together. I tested this three times—once with pesto, once without any spread at all—and let’s just say the tapenade batch disappeared first. Let me show you why that matters (and how not to twist the pastry too tight—ask me how I know).

The Secret Behind This Bake

These puff pastry cheese straws work because they tick every snack box: salty, crunchy, cheesy, and wildly easy to make. But most recipes skimp on two things: flavour depth and texture contrast.

Here’s what makes this version better than the usual:

• Tapenade under the cheese keeps the inside moist and umami-rich.
• Egg wash only on top gives that beautiful flaky crunch.
• Rolling after folding flattens air pockets so they twist evenly and bake crisp.
• And flipping halfway? Game-changer. It stops soggy bottoms. Trust me—I skipped it once and got sad, chewy straws.

INGREDIENTS + WHY THEY MATTER

• Pre-rolled puff pastry (320g) – I used the supermarket own-brand; worked brilliantly. Don’t use frozen unless fully thawed—too brittle.
• Black olive tapenade (3 tbsp) – Adds salt, savoury depth, and a bit of oil for texture. I tried skipping it once: the straws tasted flat.
• Extra-large egg (1, beaten) – Seals and glazes. Regular eggs work fine too.
• Parmesan (55g, grated) – For sharpness and crisp edges. Freshly grated melts better than the dry stuff.
• Sharp Cheddar (55g, grated) – Melts into the pastry and gives a mellow richness. Mature Cheddar = more flavour.
• Poppy seeds (2 tbsp) – Add texture and a tiny nutty crunch. Optional, but I love the contrast.
• Plain flour (for dusting) – Keeps the pastry from sticking while rolling.

Making It Yours (Without Ruining It)

• No tapenade: Use sun-dried tomato paste—lovely with cheddar. Avoid pesto unless you’re okay with a softer finish (the oil can make it soggy).
• Gluten-free puff pastry: I tried Genius brand—it worked, but needed 2 extra minutes in the oven.
• Dairy-free: Use Violife grated and skip the Parmesan. Not as crisp, but still tasty.
• Want it spicy: Add a light smear of English mustard under the cheese—absolutely zingy.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Straws unrolled in oven	Didn’t twist tight enough	Twist firmly and chill before baking
Floppy, greasy texture	Used pesto instead of tapenade	Stick to thicker spreads or use less pesto
Cheese leaked everywhere	Too close to edges or overstuffed	Leave a ½ inch border and go light on cheese
Soggy bottoms	Didn’t flip halfway through	Always turn at 15 mins for even crispness

HOW TO MAKE MARY BERRY’S PUFF PASTRY CHEESE STRAWS

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
2. Lightly flour your work surface and unroll the puff pastry, long side facing you.
3. Spread tapenade over the bottom half of the pastry. Brush the top half with beaten egg.
4. Sprinkle both cheeses over the tapenade side.
5. Fold the egg-washed half over the cheese half. Gently roll to flatten back to about 15 x 9 inches.
6. Slice in half horizontally, then cut each half into 16 strips (¾ inch wide).
7. Twist each strip firmly and place on the prepared trays with space in between.
8. Brush with remaining egg and sprinkle with poppy seeds.
9. Bake for 15–18 minutes, flip, then bake 5 minutes more until golden and crisp.
10. Cool on trays briefly, then transfer to a wire rack.

TIPS FROM MY KITCHEN

• I always chill the twisted straws for 10 minutes before baking—stops the twists from unraveling.
• If the pastry cracks when twisting, let it sit 5 minutes to soften slightly—too cold = too brittle.
• Use a pizza cutter to slice the strips quickly and evenly.
• Grate your own cheese if you can—pre-grated often has anti-caking agents that stop it melting nicely.

STORAGE + SERVING

• Best eaten fresh—still crisp the next day if stored in a tin, but not quite as lovely.
• To freeze before baking: Freeze twisted straws flat on a tray. Transfer to container or bag once solid. Bake from frozen, adding 2–3 minutes.
• To freeze after baking: Wrap in foil and reheat in the oven at 180°C for 5–7 minutes to revive the crunch.

FAQs – Real Query Answers

Q: Can I make these without tapenade?
A: Yes. I’ve tried mustard and sun-dried tomato paste—both worked nicely. Just avoid watery spreads like fresh pesto.

Q: Why do mine go soggy underneath?
A: Flip them halfway through baking. Otherwise, the cheese melts down and softens the base.

Q: Can I use frozen puff pastry?
A: Absolutely—just make sure it’s fully thawed before unrolling or it’ll crack. Keep it cold but workable.

Q: Can I use different cheese?
A: Definitely. Gruyère is lovely. I tried a blue cheese version with mustard—very bold but fun if you like a punchy flavour.

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