Cheese Straws With Pimentón Recipe (2024)

Do not cut them thicker than 1/2 inch as the instructions say - they come out puffy and break in the middle (fairly unwieldy). The 1/2 inch cuts stay perfectly firm - can even be stored or served vertically (in cups or in a short vase).

Try putting the cheese between the folded layers of the pastry before rolling out, as well as on the outside surfaces. Mine took quite a bit longer to cook to the correct crispness, about 18 minutes.
Tasted great and were a big hit. Will definitely try again.

Good but hard to keep the cheese on. For the next time I'll roll the cheese into it more.

Brush uncooked pastry with egg wash. Cheese sticks easily. Try sandwiching 2 piece of dough together with pesto in the middle— egg wash and Parma on outside

When placing the twisted dough on the parchment lined baking pans press the ends down - this should do the trick!

I made these as written and love them! I used the hints from prior reviews and rolled the dough pushing a bit so more cheese would stick. Perfect picnic snack or when you are asked to bring something that won't be consumed right away. Thank you!

Put them in the freezer on the tray for 10 minutes before baking. No problems with unfurling.

Compared to other recipes I think the oven temperature is too low. I baked two different cheese straw recipes one with an oven temp of 425 and this one with the 375 oven temp. The 425 one had a much better puff and shattering crisp texture.

Cut thinner than you think. Roll cheese into each sheet one at a time. Add a lot of smoked paprika if you want to notice it, although it adds a pretty color regardless. These turn out delightful and impressively artisanal looking and makes an easy no fuss dinner party app.

I struggled with these. Had to bake longer than recipe describes. A lot of mine were unrolling as well. I finally popped them in the fridge for a bit and also had much better results when I baked them directly on a hot baking stone. Not sure that I would bother to make these again.

I had a wee bit of puff pastry leftover from a dessert, so made a mini portion of these in my toaster oven. Great little cook’s treat! I sprinkled a tiny bit of salt, pepper and garlic powder before the cheese because I was worried they’d be bland. Turned out great. Might try a thin smear of dijon and a different herb/spice/cheese for variety next time.

Compared to other recipes I think the oven temperature is too low. I baked two different cheese straw recipes one with an oven temp of 425 and this one with the 375 oven temp. The 425 one had a much better puff and shattering crisp texture.

Cut thinner than you think. Roll cheese into each sheet one at a time. Add a lot of smoked paprika if you want to notice it, although it adds a pretty color regardless. These turn out delightful and impressively artisanal looking and makes an easy no fuss dinner party app.

I liked these, rated them four stars. Next time I'll add more paprika or switch to the hot kind. In the recipe, I'd be clearer (a) in Step 1 that only one of the two pastry sheets is being used here, because this isn't explicitly stated till the middle of Step 2; and (b) about the dimensions to which the dough is to be rolled, or that pastry sheet after rolling should be split in two before creating the straws, assuming the intention isn't for the straws to be a foot long.

Brush uncooked pastry with egg wash. Cheese sticks easily. Try sandwiching 2 piece of dough together with pesto in the middle— egg wash and Parma on outside

Mine all untwisted when they cooked! Any suggestions to fix that?

Not worth the effort.

Put them in the freezer on the tray for 10 minutes before baking. No problems with unfurling.

These weren't really that good. They weren't bad, but they were just kind of bland and boring.

Why does the recipe call for 1-¼ cup of Parmesan but then the instructions only have you using ½ cup? I also had a hard time getting the cheese to stick and getting them to stay twisted and wonder if there are missing steps?

Well, this was a failure for me, which I'm guessing is due to the type of puff pastry used. I had a heck of a time getting the cheese to stick to the pastry, so I put some in the middle of the sheet as someone suggested. They literally untwisted when they were baked and look more like pastry 'paddles' than straws. And I just couldn't get enough cheese incorporated to be tasty.

Do not cut them thicker than 1/2 inch as the instructions say - they come out puffy and break in the middle (fairly unwieldy). The 1/2 inch cuts stay perfectly firm - can even be stored or served vertically (in cups or in a short vase).

I made these as written and love them! I used the hints from prior reviews and rolled the dough pushing a bit so more cheese would stick. Perfect picnic snack or when you are asked to bring something that won't be consumed right away. Thank you!

Try putting the cheese between the folded layers of the pastry before rolling out, as well as on the outside surfaces. Mine took quite a bit longer to cook to the correct crispness, about 18 minutes.
Tasted great and were a big hit. Will definitely try again.