Gruyere Cheese Straws

Manchego cheese, Spain's most famous cheese, is rich and buttery in flavor with a semihard texture. It pairs well with oregano in these lusciously crispy cheese straws.

Gruyere Cheese Straws
1 users rated this recipe an average rating of 4.0
24 servings
20 mins
9 mins to 11 mins 400°F per batch
up to 1 month
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Gruyere Cheese Straws

cup shredded Gruyere cheese (2 ounces)
teaspoon garlic powder
of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed
egg, lightly beaten
tablespoon water


  1. Preheat oven to 400 degrees F. In a small bowl combine cheese and garlic powder; set aside.
  2. On a lightly floured surface, unfold pastry sheet. Roll pastry into a 14x12-inch rectangle. Cut rectangle in half crosswise to make two 12x7-inch rectangles. In a small bowl combine egg and the water. Brush pastry rectangles lightly with egg mixture.
  3. Sprinkle one of the pastry rectangles with cheese mixture. Place second pastry rectangle, brushed side down, on top of cheese mixture. Using your fingers, press rectangles together firmly, forcing out air pockets and sealing edges. Brush top with egg mixture.
  4. Using a pastry wheel or sharp knife, cut pastry stack crosswise into 1/2-inch-wide strips. Holding both ends, twist each strip twice. Place strips 1 inch apart on ungreased baking sheets, pressing ends down. Bake for 9 to 11 minutes or until golden and crisp. Transfer to a wire rack; cool.

From the Test Kitchen

Prepare as directed. Place cooled straws in a single layer in an airtight container. Cover and freeze for up to 1 month. To serve, preheat oven to 350 degrees F. Place frozen straws on ungreased baking sheets. Bake for 5 to 10 minutes or until warm and crisp.

Nutrition Facts

(Gruyere Cheese Straws)
    Per serving:
  • 111 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 11 mg chol.,
  • 336 mg sodium,
  • 4 g carb.,
  • 0 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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