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.

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