Mary Berry Cheese Straws​ Recipe

Mary Berry Cheese Straws make the ultimate British party snack. Using ready-rolled puff pastry, sharp Parmesan, and a pinch of paprika saves time without sacrificing flavour.

This is one of those recipes that looks harder than it is. The whole thing comes down to how you handle the pastry. Brushing the egg white on first acts as a glue for the grated cheese. Without it, most of your filling falls out on the cutting board before it even hits the oven.

Getting the seasoning right to the edges matters. Many cooks leave a small border when making tarts, but here you want every single bite packed with that salty hit. Keep your worktop cold and move quickly.

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Mary Berry Cheese Straws Ingredients

• 320g (11oz) sheet of all-butter ready-rolled puff pastry
• 1 egg, separated
• 50g (2oz) Parmesan cheese, finely grated
• ½ tsp paprika or a pinch of cayenne pepper
• A pinch of sea salt

How To Make Mary Berry Cheese Straws

1. Preheat the oven: Set your oven to 220°C (425°F/Gas Mark 7). Line two large baking trays with sheets of greaseproof paper to stop the dough sticking.
2. Prepare the pastry: Unroll the cold puff pastry onto a lightly floured work surface. Beat the egg white in a small bowl until frothy, then brush it evenly over the entire pastry sheet to act as an adhesive.
3. Add the cheese and spice: Scatter the finely grated Parmesan evenly across the wet dough. Take care to cover it right to the very edges so no parts are left bare. Sprinkle the paprika and sea salt across the surface.
4. Fold and roll: Pick up the top edge of the pastry and fold it down to meet the bottom edge exactly. Press down firmly with a rolling pin to push the air out and seal the cheese securely inside the layers.
5. Cut the straws: Take a sharp knife or a pizza cutter and trim the messy edges slightly. Slice the remaining block vertically into thin, even strips about 1.5cm (½ inch) wide.
6. Twist and bake: Pick up a single strip by the ends and twist your hands in opposite directions to create a tight spiral. Lay the twisted dough onto your lined trays. Press both ends flat onto the paper to stop the spiral springing back open.
7. Brush with egg yolk: Mix the leftover egg yolk with a splash of cold water. Brush this thin wash lightly over the top ridges of each twist to help them brown.
8. Bake until golden: Place the trays on the middle shelves of your hot oven for 10 to 15 minutes. Pull them out when the dough is puffed up, crisp, and deep golden brown.

Recipe Tips

• Keep everything cold. Puff pastry needs to stay chilled to rise properly in the heat.
• Grate finely. Large shreds of cheese will poke through the dough and burn on the tray.
• Press hard. Pushing the ends of the spirals flat into the paper stops them unravelling during cooking.
• Batch prep. You can cut and twist these the day before and keep them covered in the fridge until needed.
• Space them out. Leave at least an inch between each one on the baking sheet to allow for expansion.

What To Serve With Cheese Straws

These are brilliant next to a bowl of warm tomato soup on a cold afternoon. They also work exceptionally well handed round with drinks before dinner.

Set them out alongside some marinated olives and roasted almonds. A sharp Cheddar and a dollop of chutney make a great ploughman’s board addition too.

How To Store Cheese Straws

Fridge

Keep any leftovers in an airtight tin at room temperature for up to two days. Putting them in the fridge makes the pastry go soggy and limp.

Reheat

Pop them into a hot oven at 200°C (400°F/Gas Mark 6) for three minutes to crisp back up. Do not use the microwave or they will become rubbery.

Freeze

Freeze the unbaked twists flat on a tray, then transfer to a freezer bag for up to a month. Bake straight from frozen, adding an extra two minutes to the cooking time.

Mary Berry Cheese Straws Nutrition Facts

Per serving (1 of 12):

• Calories 135
• Protein 4g
• Fat 9g
• Carbohydrates 10g
• Sugar 0g
• Sodium 150mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why did my Mary Berry Cheese Straws unroll in the oven?

You likely did not press the ends down firmly enough onto the baking sheet. Pinching the tips directly onto the greaseproof paper holds the tension.

Can I use Cheddar instead of Parmesan?

Yes, you can swap in a mature hard cheese, but it will be greasier. Stick to a firm, aged variety and grate it very finely.

Can I bake these ahead of time instead of just prepping them?

No, they lose their crispness quickly after cooling. It is always better to assemble them early and bake right before eating.

How do I stop the pastry sticking to the worktop?

Dust a tiny amount of plain flour underneath before you start. Avoid using too much or the dough will dry out and crack when folded.

Try More Recipes:

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