Filed Under: Appetizer | Pastry

Rosemary Cheese Straws

Recipe By Tessa Arias
December 29th, 2011

Crisp yet slightly airy. You can't beat puff pastry and cheese. You just can't.

Yield: 12 straws

Prep Time: 10 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: Buttery, oh-so-cheesy, fresh, piney and slightly salty.
Texture: Crisp yet slightly airy. You can’t beat puff pastry and cheese. You just can’t.
Ease: A few ingredients in a few minutes make a gourmet, impressive appetizer.
Appearance: How could you not want to taste a straw?
Pros: Perfect as an appetizer or accompaniment to soup or salad.
Cons: None, except maybe that they’re a bit indulgent.
Would I make this again? Yessm.

I hope you all have enjoyed yourselves during this holiday season. I’m still in denial that in just a few short days we’ll be in 2012. I can’t deny you all at least one good New Years Eve recipe though, and these cheese straws fit the bill. They’re super easy and simple but the reward couldn’t be greater. I mean, who doesn’t love cheese and puff pastry? I certainly do.

Here’s some more puff pastry recipes that would compliment any appetizer table:

How to make
Rosemary Cheese Straws

Yield: 12 straws
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Crisp yet slightly airy. You can't beat puff pastry and cheese. You just can't.


  • 2 sheets puff pastry, defrosted overnight in the refrigerator
  • 1 large egg
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup freshly grated white cheddar cheese
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats.
  2. Roll out each puff pastry sheet on a lightly floured work surface into a 10x12-inch size. Beat egg with 1 tablespoon of water and brush onto the surface of the pastry.
  3. In a small bowl combine cheeses, rosemary, salt, and a pinch of pepper. Sprinkle mixture evenly over pastry sheets. Gently press mixture into sheets. Slice sheets into thin strips using a pizza wheel or floured knife. Twist each strip and lay on prepared baking sheets.
  4. Bake 10-15 minutes, until browned and puffed. Turn each straw and bake for another 2 minutes. Cool and serve at room temperature.
Course: Appetizer
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Maria — December 29, 2011 at 3:59 pm

    I love the touch of rosemary! Happy New Year!

  2. #
    Jennifer @ Peanut Butter and Peppers — December 29, 2011 at 4:16 pm

    This looks wonderful! I haven't had cheese straw in a long time, time to make this recipe. Thank you!

  3. #
    Bake Your Day — December 29, 2011 at 4:16 pm

    I love that these are made with puff pastry, just brilliant. Rosemary is awesome too. Love this recipe!

  4. #
    Tracey — December 30, 2011 at 12:52 am

    Cheese straws are so yummy, love the addition of rosemary! Happy New Year Tessa!

  5. #
    Jessica — December 30, 2011 at 6:25 am

    I NEED these! They sound so delicious!

  6. #
    Alexander — December 30, 2011 at 3:28 pm

    So simple and so perfect! Yammy!

  7. #
    Emma — December 30, 2011 at 11:09 pm

    How different. Rosemary – I never thought of that, and as far as I am aware, cheese and rosemary goes quite well together. I will be trying these this new years weekend.

  8. #
    cooking rookie — December 31, 2011 at 7:25 am

    yum – this looks so good! Happy 2012, Tessa!

  9. #
    @partyista — January 1, 2012 at 8:29 pm

    Cheese straws with a touch of rosemary… I'm in love! Happy New Year!

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