No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Quick Cheese Straws

When making a recipe that calls for frozen puff pastry, such as Chicken Potpie, be sure to save any leftover scraps -- they're perfect for making these crisp, cheesy twists!

  • yield: Makes about 16
Photography: Sang An




  • All-purpose flour, for work surface
  • 14 ounces high-quality store-bought puff pastry, such as Dufour
  • 1 large egg, lightly beaten
  • 4 ounces Parmigiano-Reggiano cheese, grated medium-fine (about 1 1/2 cups)
  • Coarse salt


  1. Step 1

    On a lightly floured surface, roll out pastry dough to a 12 1/2-by-9 1/2-inch rectangle; trim edges.

  2. Step 2

    Brush beaten egg over dough until well moistened. Sprinkle 3/4 cup cheese and a pinch of salt over lower half of dough. Fold top half of dough over cheese-covered half. Gently press to seal.

  3. Step 3

    Brush top of dough with beaten egg. Sprinkle with remaining cheese and a pinch of salt, and gently press to adhere. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes.

  4. Step 4

    Preheat oven to 375 degrees. Using a pastry wheel or sharp knife, trim edges, and cut dough into 1/4-by-12-inch strips. Twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes.

  5. Step 5

    Bake until golden and cooked through, 15 to 16 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool.