Mary Berry Cheese Straws​ Recipe

This easy Mary Berry Cheese Straws recipe is made with ready-made puff pastry, salty Parmesan cheese, a pinch of cayenne pepper, and a rich egg yolk. This recipe creates wonderfully flaky, buttery, and cheesy twists that are utterly irresistible. They are the perfect savory snack for parties, appetizer spreads, or to enjoy with a bowl of soup, making enough for about 16 straws.

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Mary Berry Cheese Straws Ingredients

• 320g sheet of all-butter ready-rolled puff pastry
• 1 egg, separated (you will use the yolk and the white)
• 50g (2oz) Parmesan cheese, finely grated
• 1/2 tsp paprika or a pinch of cayenne pepper (optional, for a little heat)
• A pinch of sea salt

How To Make Mary Berry Cheese Straws

1. Preheat the oven: Preheat your oven to 220°C/Fan 200°C/Gas 7. Line two large baking sheets with baking parchment.
2. Prepare the pastry: Unroll the sheet of puff pastry onto a lightly floured surface. Lightly beat the egg white and brush it evenly over the entire surface of the pastry. This will act as a glue for the cheese.
3. Add the cheese and spice: Sprinkle the grated Parmesan cheese evenly over the pastry, making sure to cover it right to the edges. If using, sprinkle the paprika or cayenne pepper and a little sea salt on top.
4. Fold and roll: Fold the pastry sheet in half, bringing the top edge down to meet the bottom edge. Use a rolling pin to gently press and roll the folded pastry, sealing the cheese inside. You want it to be about the same size as the original half.
5. Cut the straws: Using a sharp knife or a pizza cutter, cut the pastry into thin strips, about 1.5cm (½ inch) wide.
6. Twist and bake: Take each strip and twist it several times to create a spiral shape. Place the twisted straws onto the prepared baking sheets, pressing the ends down slightly to stop them from unravelling.
7. Brush with egg yolk: Lightly beat the egg yolk with a splash of water to create an egg wash. Brush this over the tops of the cheese straws for a beautiful golden-brown finish.
8. Bake until golden: Bake in the preheated oven for 10-15 minutes, or until the cheese straws are puffed up, golden brown, and crisp. Keep a close eye on them as they can burn quickly.
9. Cool: Let the cheese straws cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Keep the pastry cold: Puff pastry is easiest to work with when it’s cold. If it becomes too warm and soft, the butter can melt, and you won’t get those lovely flaky layers. If needed, pop it back in the fridge for 10 minutes to firm up.
• Use freshly grated Parmesan: For the best flavour, grate your own Parmesan from a block. Pre-grated cheese often contains anti-caking agents that can prevent it from melting as well and won’t taste as rich.
• Don’t skip the egg wash: Brushing the straws with the egg yolk wash is key to achieving that deep, glossy, golden-brown colour. It makes them look as good as they taste.
• Handle gently: When twisting the pastry strips, be gentle. You want to create a nice spiral without stretching or squashing the pastry, which would ruin the delicate layers.

What To Serve With Cheese Straws

These savory cheese straws are incredibly versatile. Serve them on their own as a nibble with drinks at a party or gathering. They are a fantastic accompaniment to a bowl of soup, especially tomato or leek and potato soup. They also make a great addition to a cheeseboard, charcuterie platter, or antipasto spread, and are perfect for packing into a picnic basket.

How To Store Cheese Straws Leftovers

• Store: Once completely cool, store the cheese straws in an airtight container at room temperature. They are best eaten on the day they are made but will stay crisp for 2-3 days.
• To Re-crisp: If they lose some of their crispness, you can refresh them in a hot oven (180°C/350°F) for 3-5 minutes. Let them cool before eating. Freezing is not recommended as it can affect the flaky texture.

Mary Berry Cheese Straws Nutrition Facts

• Calories: 120 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 180mg
• Total Carbohydrate: 8g
• Dietary Fiber: 0.5g
• Sugars: 0.5g
• Protein: 4g

Frequently Asked Questions

• Can I use a different type of cheese? Yes, while Parmesan provides a classic salty, nutty flavour, you can experiment with other hard, aged cheeses. A mature cheddar, Gruyère, or Pecorino would also be delicious. Just make sure it is finely grated.
• Can I make these ahead of time? Cheese straws are best served on the day they are baked for maximum crispness. However, you can prepare them up to the point of baking (step 6), place the untwisted strips or twisted straws on a baking sheet, cover, and refrigerate for up to 24 hours before baking.
• Why aren’t my cheese straws flaky? This is usually due to the pastry getting too warm during preparation, which causes the butter layers to melt. Always work quickly with cold pastry and a cool work surface for the best, flakiest results.

Try More Recipes:

• Mary Berry​ Lemon Posset Recipe
• Mary Berry Lemon Meringue Pie​ Recipe
• Mary Berry Lemon Curd Recipe​