Cheese Twists Recipe

30 minutes


  • puff pastry, leftover (about as big as a fist, when squished together)
  • 25g of mature cheddar, grated
  • 15g of Parmesan, grated
  • 1 1/2 tsp smoked paprika
  • 1 pinch of cayenne pepper
  • salt
  • pepper
  • plain flour, a little for dusting


Preheat the oven to 200°C/gas mark 6
Roll the pastry into a rectangle, about the thickness of a £1 coin. Sprinkle over half the cheese and half the paprika. Fold the pastry in three, by bringing the furthest end towards you and then folding the nearest end over the top – just like folding a business letter
Turn the pastry so the seam is running up the right hand side, like an unopened book, and roll it out again into a rectangle. Repeat with the remaining cheese and paprika. Roll out for a final time and use a pizza wheel to cut ½ inch thick lengths of pastry
Cut these in half, so you have roughly 5cm long pieces. Twist them, egg wash and sprinkle with cayenne and salt and pepper
Place them on a baking sheet lined with parchment and bake for 8-10 minutes, or until the cheese straws are golden and puffed up. Eat hot or cold