We gave this Southern party staple a kick with chipotle chile powder and tangy sharp Cheddar cheese. Be sure to thaw the puff pastry in the refrigerator overnight and use it within a day or two. Once you’ve taken it out of the package, work quickly—the longer the puff pastry sits at room temperature, the harder it is to work with and twist. These cheese straws also make food gifts for someone on your list who likes things savory and spicy.

Paige Grandjean


Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe Summary test

20 mins
50 mins
32 straws


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Transfer puff pastry sheet to a lightly floured work surface; roll into a 16- x 10-inch rectangle (about 1/8 inch thick). Brush dough lightly with egg; reserve remaining egg. Sprinkle Cheddar, chile powder, salt, pepper, onion powder, and garlic powder over 1 long half of dough rectangle. Fold empty dough half over cheese mixture; press gently. Cut dough crosswise into 32 (5- x 1/2-inch) strips. Transfer to prepared baking sheets.

  • Working with 1 strip at a time, brush both sides lightly with reserved egg. Twist and gently stretch each strip to about 7 inches long. Bake in preheated oven until golden, 14 to 16 minutes, rotating baking sheets halfway through bake time. Transfer to a wire rack to cool completely, 15 minutes.