Makes Approx 40 -50 Cheese Straws
Hey, Mark here, back home in the UK there are two big bakery franchises, Cooplands and Greggs. Some things I have been missing are Greggs Steak Bakes and Cooplands cheese straws. So, when we had some leftover rough puff pastry from making the Steak Bakes, I knew just what I wanted to do with it.
So, the amount this recipe yields depends on if you’re using leftover off-cuts or a full batch of puff pastry. So please use this as a rough guide, more than a real step by step recipe. These cheese straws are light, crispy on the outside, soft on the inside, and super cheesy!
- 1 batch of Rough Puff Pastry or some frozen Puff pastry (homemade is best though 😉 )
- Approx 3 cups cheddar/tasty cheese, grated
- Parmesan cheese
- Preheat oven to 200ºc (180ºc fan forced)
- Roll out your rough puff pastry into approximately 3mm thick rectangles
- Sprinkle cheddar/tasty cheese onto the rectangle and press it gently into the dough using some plastic wrap.
- Fold over 1/3 into the middle and then fold the other end over the first fold. This will ensure there is cheese throughout the dough.
- Roll dough back into a 3mm thick rectangle.
- Using a sharp knife or pizza wheel, cut the dough into strips around 3cm wide.
- Place strips onto a baking tray lined with greaseproof paper
- Sprinkle/grate on some Parmesan cheese
- Bake for around 20 minutes or until golden brown.
Tip: These are best eaten warm on the same day they are made, but are still delicious the next day and can be stored at room temp in a zip lock bag or an airtight container.