Description of this recipe: These multi-seed cheese straws are a delightful, flaky, and savory snack, perfect for entertaining, enjoying as an appetizer, or simply satisfying your cravings. Made with all-butter puff pastry, creamy soft cheese, sharp parmesan, and a generous scattering of flavorful seeds and spices, these straws are incredibly easy to make and even easier to devour.
Why you will love this recipe: This recipe is a winner for several reasons. Firstly, it’s incredibly versatile. You can easily customize the seeds and spices to your liking, swapping them out for your favorites or experimenting with new flavor combinations. Secondly, it’s a great make-ahead option. The cheese straws can be assembled and frozen ahead of time, making them perfect for unexpected guests or last-minute gatherings. Thirdly, the combination of textures and flavors is simply irresistible. The flaky pastry, creamy cheese, sharp parmesan, and crunchy seeds create a symphony of sensations in your mouth. Finally, they are just plain addictive! You’ll find yourself reaching for these straws again and again.
Introduction
In the world of easy appetizers and satisfying snacks, the humble cheese straw often gets overlooked. However, this recipe elevates the classic cheese straw to new heights, transforming it into a sophisticated and utterly delicious treat. The use of all-butter puff pastry ensures a light and flaky texture, while the combination of soft cheese and parmesan adds a creamy, cheesy depth that is perfectly balanced by the salty and savory seeds.
These Multi-Seed Cheese Straws are not just a snack; they are an experience. Imagine the delightful crunch as you bite into the golden-brown pastry, followed by the explosion of flavors from the toasted seeds, the tang of the cheese, and the subtle hint of onion. They are equally at home on a sophisticated cheese board as they are alongside a simple bowl of soup on a chilly evening.
This recipe is designed to be approachable for cooks of all skill levels. The instructions are clear and concise, and the ingredients are readily available. Whether you’re a seasoned baker or a kitchen novice, you’ll find this recipe easy to follow and the results incredibly rewarding. So, gather your ingredients, preheat your oven (or air fryer!), and prepare to be amazed by the simple magic of these Multi-Seed Cheese Straws.
Ingredients:
- 500g all-butter puff pastry
- Plain flour, for dusting
- 1 egg, beaten
- 1 tsp onion flakes
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tsp flaky sea salt
- 125g soft cheese (such as cream cheese or ricotta)
- 50g parmesan, grated
- Black pepper, to taste
- Optional serving suggestions: Smoked salmon, capers, and lemon wedges
Preparation:
Step 1: Prepare your baking sheet. Line a large baking sheet with baking parchment. This will prevent the cheese straws from sticking and make cleanup a breeze.
Step 2: Roll out the puff pastry. Lightly flour a clean work surface and roll out the puff pastry into a rectangle that is roughly the thickness of a 50p coin (approximately 2-3mm). The thinner the pastry, the flakier the cheese straws will be.
Step 3: Egg wash and seed topping. Brush the surface of the pastry with a thin, even coating of beaten egg. This will help the seeds adhere to the pastry and give the cheese straws a beautiful golden-brown color. In a small bowl, mix together the onion flakes, sesame seeds, poppy seeds, and flaky sea salt. Scatter this mixture evenly over the egg-washed pastry, pressing gently with your fingers or a rolling pin to help them stick. Dust lightly with a little flour to absorb any excess moisture and prevent stickiness.
Step 4: Cheese filling and folding. Carefully flip the pastry onto a floured sheet of baking parchment so the seedy topping is now underneath. Spread the soft cheese evenly over the surface of the pastry, leaving a small border around the edges. Sprinkle the grated parmesan cheese over the soft cheese and season generously with black pepper. Fold the pastry in half, like closing a book, so the cheese filling is sandwiched between the two layers of pastry.
Step 5: Cutting and twisting. Lightly roll the folded pastry with a rolling pin to help the two sides stick together. This will also compress the filling and prevent it from oozing out during baking. Use a sharp knife or pizza cutter to cut the pastry into long, thin strips, about 1-2 cm wide. Pick up each strip and twist it several times to create the classic cheese straw shape. Lay the twisted straws on the prepared baking sheet, pressing the ends gently onto the tray to prevent them from unravelling in the oven.
Step 6: Chilling (essential!). Chill the cheese straws in the refrigerator for at least 20 minutes before baking. This step is crucial as it allows the gluten in the pastry to relax, which results in a flakier texture. You can also freeze the unbaked cheese straws at this point for up to two months.
Step 7: Baking. Preheat your oven to 200C/180C fan/ gas 6 (400F/350F fan/ gas 6). Bake the cheese straws for 20 minutes, or 25 minutes if cooking from frozen, until they are puffed up and golden brown. If using an air fryer, preheat it to 180C (350F) for 4 minutes. Arrange the cheese straws in the air fryer basket in a single layer and bake for 7-10 minutes, or 10-15 minutes if cooking from frozen, until golden brown. You may need to bake the cheese straws in batches, depending on the size of your air fryer.
Step 8: Cooling and serving. Remove the cheese straws from the oven or air fryer and let them cool on the baking sheet for a few minutes before serving. They are delicious served warm or at room temperature.
COOKING Rating:
- Difficulty: Easy
- Time Commitment: Moderate (mostly due to chilling time)
- Kid-Friendly: Yes (with supervision)
- Crowd-Pleaser: Definitely!
Serving Suggestions:
- Serve as a standalone snack or appetizer.
- Include them on a cheese board or charcuterie platter.
- Serve alongside a bowl of soup or salad.
- Accompany with smoked salmon, capers, and lemon wedges for a more sophisticated presentation.
- Pair with a glass of crisp white wine or a refreshing beer.
Tips:
- Use high-quality all-butter puff pastry for the best flavor and texture.
- Don’t overwork the pastry, as this will make it tough.
- Make sure the pastry is cold before rolling it out.
- Chill the cheese straws before baking to prevent them from shrinking and becoming misshapen.
- For a more intense cheesy flavor, use a stronger parmesan cheese.
- Experiment with different seeds and spices, such as cumin seeds, caraway seeds, garlic powder, or chili flakes.
- If you’re using an air fryer, be sure to arrange the cheese straws in a single layer to ensure even cooking.
Prep Time:
- 20 minutes
Cook Time:
- 20-25 minutes (oven) or 7-15 minutes (air fryer)
Total Time:
- Approximately 1 hour (including chilling time)
Nutritional Information: (Estimated per serving, depending on portion size and ingredients)
- Calories: 200-300
- Protein: 5-8g
- Sodium: 200-300mg
Conclusion
These Multi-Seed Cheese Straws are a testament to the fact that simple ingredients, when combined thoughtfully, can create something truly extraordinary. They are a versatile and delicious snack that is perfect for any occasion. Whether you’re entertaining guests, looking for a quick and easy appetizer, or simply craving a savory treat, these cheese straws are sure to satisfy. The flakiness of the pastry, the creaminess of the cheese, the sharpness of the parmesan, and the crunch of the seeds all come together in perfect harmony to create a symphony of flavors and textures that will leave you wanting more. So, go ahead and give this recipe a try. You won’t be disappointed!
Questions and Answers:
Q1: Can I make these cheese straws ahead of time?
A1: Absolutely! This recipe is perfect for making ahead. You can assemble the cheese straws up to the point of baking, then freeze them on the baking sheet for up to two months. When you’re ready to bake, simply transfer them directly from the freezer to the preheated oven or air fryer, adding a few extra minutes to the cooking time. This makes them ideal for parties or when you need a quick and easy snack.
Q2: Can I use different types of cheese?
A2: Yes, you can definitely experiment with different types of cheese. For the soft cheese layer, cream cheese, ricotta, or even a flavored soft cheese like Boursin would work well. For the hard cheese, you could substitute parmesan with pecorino romano, asiago, or even a sharp cheddar cheese. Just be sure to use a cheese that grates well and has a good flavor that complements the other ingredients.
Q3: What if I don’t have all the seeds listed in the recipe?
A3: No problem at all! Feel free to substitute the seeds with your favorites or whatever you have on hand. Sunflower seeds, pumpkin seeds (pepitas), flax seeds, chia seeds, or even a mixed seed blend would all be delicious. Just make sure to use about the same total amount of seeds to maintain the overall balance of flavors and textures. You could also add some dried herbs, like rosemary or thyme, for extra flavor.
Q4: Can I make these cheese straws gluten-free?
A4: Yes, you can make these cheese straws gluten-free by using gluten-free puff pastry. Many brands now offer gluten-free puff pastry, and they work surprisingly well. Just be sure to follow the package instructions carefully, as gluten-free pastry can be a bit more delicate than regular pastry. You may also need to adjust the baking time slightly.
Q5: How do I prevent the cheese straws from unravelling in the oven?
A5: The key to preventing the cheese straws from unravelling is to press the ends of the twisted strips firmly onto the baking sheet before chilling. The chilling process helps to set the shape and prevent the pastry from puffing up too much during baking. You can also use a toothpick to secure the ends of the straws, but be sure to remove the toothpicks before serving. Another trick is to use a slightly thicker cut of pastry, as this will make the straws more stable.
