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Parmigiano-Rosemary Cheese Straws

By
Test Kitchen
•
Fall 2025
These buttery, crisp cheese straws blend flaky puff pastry with rich Parmigiano Reggiano and fragrant rosemary, creating an elegant, savory bite perfect for entertaining or snacking.

Recipe Information

Total Time:
Yield:
16 cheese straws

Ingredients

1 (17.3-ounce) package frozen puff pastry sheets (2-count), thawed in refrigerator; divided

2 cups freshly grated Parmigiano Reggiano cheese, divided

2 tablespoons finely chopped fresh rosemary, divided

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Directions

  1. Line 2 large baking sheets with parchment paper; set aside.
  2. Place a large sheet of parchment paper on a clean work surface. Sprinkle ½ cup cheese in center of parchment. Unfold and place 1 pastry sheet on top of cheese. Sprinkle an additional ½ cup cheese and 1 tablespoon rosemary on top of pastry sheet.
  3. Place another sheet of parchment paper on top of the pastry-cheese stack; roll pastry stack into a 12×10-inch rectangle, pressing cheese and rosemary into pastry. Remove top paper. With a pizza cutter or sharp knife, cut pastry lengthwise into 16 (¾-inch-wide) strips.
  4. To shape each cheese straw, stack 2 strips on top of each other. Holding both ends, twist ends in opposite directions to form a twisted pastry strip. Place the 8 twisted strips 1 inch apart on one of the prepared baking sheets, pressing ends down onto the baking sheet. Refrigerate for 30 minutes.
  5. Repeat to make 8 more twisted strips using remaining pastry sheet, 1 cup cheese and 1 tablespoon rosemary. Place the twisted strips on the other prepared baking sheet; refrigerate for 30 minutes.
  6. Preheat oven to 400°F. Bake twisted strips, one baking sheet at a time, on center oven rack for 12 to 13 minutes or until golden and crisp, rotating baking sheet halfway through. Transfer cheese straws to a wire rack; cool completely.

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Cheese
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