You can’t expect me to end 2016 on anything less than a seriously cheesy note.
In more ways than one.
Would screaming BUT I LOVE YOU be too much?
Even though it’s one of the last days of the year, I’ve caught an obsession: cheese straws. In fact, I might just declare 2017 the year of the cheese straw. And not just any cheese straw—the puff pastry cheese straw.
Not just any puff pastry cheese straw, either: roasted garlic and sharp cheddar puff pastry cheese straws.
This gets better every time I think about it.
If you’ve spent any time here, you know my weak spot for puff pastry. It’s flaky, buttery and dangerously delicious—so good I could bake a sheet and eat it plain. Beyond that, puff pastry lifts many dishes: pot pies, quick tarts, homemade Pop-Tarts, hand pies—the list goes on.
To stop at plain cheese? Not me. I roast garlic until the cloves are caramelized and buttery, then mash them into the cheese. The flavor is incredible. I couldn’t stop eating these, and neither could Max.
What I love most—besides how simple they are—is that these cheese straws work both as an impressive addition to a charcuterie board and as a stand-alone snack. Serve them with a bowl of olives or roasted peppers and they instantly feel special. Guests will absolutely freak out.
Perfect way to end the year. Cheese lovers, unite.
Easy Cheddar and Roasted Garlic Cheese Straws
1 hour
30 minutes
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Ingredients
- 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
Instructions
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To roast the garlic, preheat the oven to 350°F. Slice off the top of each garlic head to expose the cloves, remove loose paper, drizzle a little olive oil over each bulb, then wrap tightly in foil. Roast 45–60 minutes until the cloves are caramelized and golden. This can be done ahead of time.
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When cool enough to handle, squeeze the roasted cloves into a bowl and mash with a fork, seasoning with a pinch of salt.
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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To assemble, sprinkle 1/3 cup of cheddar over your work surface, lay one sheet of puff pastry on top, then sprinkle another 1/3 cup of cheddar and roll with a rolling pin to press the cheese into the dough and thin it slightly. Spread half the mashed roasted garlic over the pastry, add another 1/3 cup of cheddar, fold the pastry in half, sprinkle a little more cheese on top, and roll out until fairly thin. Slice into 1-inch strips, twist each strip, and place on the prepared baking sheet. Repeat with the second sheet of pastry.
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Chill the arranged twists in the freezer for about an hour before baking to help them hold their shape.
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Bake 15–20 minutes until golden and puffed. Let cool slightly, then remove from the sheet and serve.
Notes
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