Easy Cheddar and Roasted Garlic Cheese Straws.
You can’t expect me to end 2016 on anything other than a seriously cheesy note.
In more ways than one.
Would screaming BUT I LOVE YOU be too much?
I realize that it’s one of the last days of the year, but cheese straws might be my new THING. In fact, I may declare 2017 the year of the cheese straw. And not just any cheese straw.
The puff pastry cheese straw!
And not just any puff pastry cheese straw.
The roasted garlic and sharp cheddar puff pastry cheese straw!
This just keeps getting better.
If you’ve spent any amount of time here, then you know my crazy obsession with puff pastry. I mean, it’s so wonderfully flakey and delicious that I could eat it alone. Like hey, let’s just bake up a sheet of puff pastry and… eat it.
But aside from that, it takes certain dishes up a level. My favorite being pot pie. But also! Quick tarts, homemade pop tarts, hand pies and the like. It’s just soooo good.
To make a cheese straw with just, well… cheese? That isn’t me. So I had to use some buttery, caramely roasted garlic cloves and oh mylanta is the flavor incredible. I could not stop eating these. Max could not stop eating them!
I think my favorite part about them, aside from them being simple, is that while they can be a wonderful addition to a charcuterie plate, they are fantastic on their own. You could serve them with a bowl of olives or some roasted peppers and it would be such an impressive appetizer or snack. Everyone would FREAK!
Perfect way to end the year. Cheese freaks unite.
Easy Cheddar and Roasted Garlic Cheese Straws
- 2 heads garlic
- 1 tablespoon olive oil
- 2 sheets frozen puff pastry thawed
- 12 ounces sharp cheddar cheese freshly, finely grated
- 4 ounces parmesan cheese freshly, finely grated
- To roast the garlic, preheat the oven to 350 degrees F. Slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper and peel any excess paper off. Pour a bit of the oil over each bulb. Wrap the bulbs tightly in foil and place in the oven. Roast for 45 to 60 minutes, until the cloves are caramel and golden in color. You can do this process ahead of time!
- Once fairly cooled, squeeze the cloves out into a bowl and mash them with a fork, adding a pinch of salt.
- To make the cheese straws, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place 1/3 cup of cheese on the surface and place your sheet of pastry down. Cover it with 1/3 cup of cheese and roll it out with a rolling pin, pressing the cheese into the pastry and thinning it out. Rub half of the roasted garlic over top and then add another 1/3 cup of cheese. Fold the pastry in half and add another sprinkle of cheese on top, then roll it out again until it’s pretty thin. Slice the pastry into 1-inch strips and twist them, placing them on the baking sheet. Repeat with the other sheet of pastry.
- Place the baking sheet with the twists into the freezer and chill for about an hour before baking.
- Bake the straws for 15 to 20 minutes, until golden and puffed. Remove from the sheet and serve!
Did you make this recipe?
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31 Comments on “Easy Cheddar and Roasted Garlic Cheese Straws.”
Cheesy sticks are perfect for New Years Eve, right? We’re making these as part of our party spread (http://www.rachelphipps.com/2014/12/christmas-kitchen-classic-cheese-straws.html) and I can promise you that they will be the first thing to go!
Cheese and garlic = best combination for savory treats.
Yes!! cheese lover for life!!
These look so good, if I made them I’m not sure if anyone else would get any
Ah, you dun it now Girl! Hehe, these look killer spectacular!
Ive always wanted to make these. I love the use if simple everyday ingredients too. So easy.
Oh, I’m with you on the puff pastry issue. Puff is life. When I was a kid and we had sausage rolls for lunch, I would peel off all the pastry and leave the gross meaty tubes on my plate. My Mum loved that, as you can imagine…!
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Going to make these for NYE, but wondering how to store them if I make them in the morning. Want to keep the flakiness, so not fridge I would guess… Just a ziploc?
you probably don’t even want to put them in a ziplock – they might get soggy. i would suggest making them in the morning and leaving them in the freezer/fridge chilled until an hour or so before serving. just throw them in the oven to bake – that way they will still be flakey and puffy and delish!
Thanks so much! Happy New Year!!
These are so good!
Jessica — NinetyCo
These look amazing!
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I found that these were really hard to make. They were tasty once made, but even following your instructions very closely, i had the hardest time getting the cheese to stick to the puff pastry and stay on. The cheese either stuck to the counter top or to the rolling pin. I even tried to use some flour on one of the batches, which unfortunately made the cheese stick even more.. and decreased the tastiness of the cheese straws.
This is just too easy. I love puff pastry too, particularly in Greek dishes.
It looks so delicious and amazing…!
look good taste and support by nice camera shoot
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great article, . I wonder why the opposite specialists off this sector don’t realize this.
You must continue your writing. I’m sure,
you’ve a huge readers’ base !
Mouth-wateringly incredible Cheddar and Roasted Garlic Cheese Straws!! I’m actually salivating
this is what i was looking for. i find you site really interesting and i would love to try the recipie at home. this is bit tough no doubt but i would try to follow all your instructions definitely. so that i could get the best results as you shown above.
i am not garlic lover but it love cheese. but the recipie presentation is so great that i am dying to taste it. i am gonna try this recipie at home.
Looking very tasty and delicious ….
i would try to follow all your instructions definitely.
wow yummy delicious
make make posts like this
i like these snacks
Great pic of your snacks. They look delicious.
Looking Delicious for sure i am going to try it this weekend.
I want to eat all these straws because they look extraordinary.
I had the same issue as Katelyn. Sticky cheese all over the counter rather than the puff pastry. Since I grated that cheese by hand, it was a little frustrating…
Also, and I have made many of your recipes, this one is just a bit off.
Preheat the oven, put on a cookie sheet, then freeze for an hour. I suppose it’s my fault for reading only the steps and not the entire recipe at first. Hope they’re tasty. They’re freezing up now.