The most basic, easiest and quickest recipe for Cheese and Mustard Straws – always a winner at parties and family / friends gatherings !
In our house, someone is always looking for something to nibble on! Usually I will have sweet treats or leftover dessert from the previous night.
But I must admit, I rarely have something savory.
These Cheese and Mustard Straws are so easy to make – only three ingredients and some beaten egg.
By chance, if you happen to find a salty treat in my kitchen, it will most likely be a packet of potato chips. Or maybe some Salticrax biscuits (but nothing to dip in or even a spread ! )
There is the Cheese Gougeres which I sometimes make (hubby loves these), but that takes a bit of time.
Not too long though ! These Cheese and Mustard straws are much quicker and just as addictive. Although hubby still prefers his Cheese Gougeres!
However, he does not stop eating these cheesy straws and always say they are very tasty.
Depending on the occasion, I make the Cheese and Mustard Straws in various lengths. As part of a savory party platter, you can make the Straws smaller.
We normally have them as a little something before dinner, usually when we did not have lunch. Then I make long straws.
The size you end up after twisting the pastry, is just about the size it will be once baked. Not much shrinkage or puffing up a lot.
Therefore you will have an idea of exactly how many, and which size/s you can expect to serve your guests. Cheese Straws are always a winner at parties or any get together, so keep that in mind.
Ours are always one of the first savory treats to go !
This IS the most simplest, easiest, basic recipe for Cheese Straws and have never let me down.
More Snack recipes you might like:
Cheese And Mustard Straws
- 1 Roll Frozen Puff Pastry, defrosted
- 2 TB Wholegrain Mustard (plain Dijon is also great!)
- 1 1/2 cups Cheddar Cheese, grated finely
- 1 Egg, beaten
- Pre-heat the oven to 200 deg C (400 deg F) – Line one or two baking sheets with baking paper
- Roll open the Puff Pastry – sprinkle the Cheddar Cheese over one half of the pastry and spread the Mustard over the other half
- Take the side with the Mustard and flip it over the Cheese half
- Use a rolling pin to roll out the pastry to almost the original size
- Cut the pastry into 2.5cm (one inch) wide strips – place on the baking sheet – press the end slightly and start twisting – press the other end again – gently press down on the twisted strips
- Once all is done – place in the refrigerator for 15 – 20 minutes to firm up
- Remove from refrigerator – brush with the beaten Egg and bake for 15 minutes or until golden brown and crispy
Serving Size1 Long Straw
Amount Per Serving Calories 244.3
These keep well in an airtight container for a few days. (in case you want to make more than one batch at a time, because one batch will not last long!)