Parmesan and Rosemary Cheese Straws and Stars


I love you more than cheese  

Love means different things to different people, so it only makes sense that everyone loves differently, but it doesn’t mean they love any less. I for one, love cheese. And in my books, if you love someone more than cheese, then you know he/she is the one, you guys.


This week, I couldn’t stomach the thought of baking something sweet. So instead, I decided to give into my cheesiness. I decided to bake with cheese, because everyone loves cheese. And if you don’t, I would question your motives. Also, these make for great party snacks. Store them in an airtight container for them to last longer.


I borrowed the recipe from various chefs – there’s a recipe on The Guardian for how to make the pastry, then there’s a recipe on Mrs. Beeton’s Book of Household Management [supposedly, the oldest recipe that dates back to 1861] for how to make simple cheese straws and then there is the recipe from Joy the Baker on how to add some spice to this age-old favourite. I had a large chunk of parmesan reggiano lying around in my fridge and a few fresh herbs. I made some fresh pastry, but if you have leftover pastry from tarts or anything, you can use that too. Another alteration to this recipe is, if you are making fresh pastry, you can always incorporate the cheese and herbs into the dough.

cheese straws

Parmesan and rosemary straws and stars
Adapted by The Guardian and Joy the Baker

150g cold butter
450g plain flourcloseup
150g parmesan, finely grated
1 egg
few dashes of hot sauce
2 tablespoons chopped rosemary
Salt and pepper to taste
Parchment paper

– Mix the butter and flour into a large bowl. Rub in the fat until the mixture achieves a sandy texture. Add 2tbsp of Parmesan cheese to the dough.
– Add about 5-6tbspns of iced water to bring it together into a firm dough. Wrap it in cling film and chill for about 30 minutes.
– Preheat oven to 375°F/ 190°C. Cover a baking tray with parchment paper and heat it in the oven on the middle shelf.
– Roll out the dough to ½ cm thick.
– In a small bowl, whisk together egg, hot sauce, and a splash of water. Brush the egg wash over the surface of the puff pastry.
– Sprinkle the remaining cheese and the rosemary on the rolled out dough.
– Cut the dough into strips, hold each end of the pastry and twist it gently but firmly. Place the twisted pastry on the hot parchment paper lined baking tray. Alternatively, you can cut the dough with a star [or any shape] cookie cutter and place it on the tray.
– Bake for 14-19 minutes. Half way through baking, flip your straws or stars.
– Allow 10 minutes to cool before serving.



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