Puff Pastry Cheese Sticks

Quick and easy party snack or appetizer, thanks to ready made puff pastry and cheese! Only 4 ingredients and just a bit of your time and you’ll be munching as you remove them from the pan!

Puff Pastry Cheese Sticks

1 1/2 cups finely grated mixed hard cheeses, such as Parmesan, Pecorino Romano, aged Cheddar or Gruyere (You can also use just one of your favorite cheeses)

1 teaspoon granulated garlic or garlic powder

paprika

dried parsley leaves, optional

2 sheets thawed store-bought puff pastry, divided

-Arrange a rack in the middle of the oven and heat the oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.

-Place the cheeses, garlic powder, and dried parsley leaves (if using), in a food processor. Process about 20 seconds to mix well. Sprinkle a work surface with a handful (about 1/4 cup) of the cheese mixture.

-Unfold or unroll one of the puff pastry sheets. If the pastry isn't quite thawed, don't force it. Let it sit on the counter for about 10 minutes, and then try unrolling or unfolding again. Place it on top of the cheese sprinkled on the work surface.

-Sprinkle another handful of the cheese mixture on top of the puff pastry. Use a rolling pin to press the cheese mixture into the pastry as you roll it out into a long rectangle, until it is about double in size. Fold the sheet of pastry in half.

-Sprinkle the pastry again with 1/4 cup of the cheese mix. Roll the pastry out again into the rectangle, about 1/8-inch thick. You don’t have to be exact but aim for a rectangle about 20 inches in length and 10 inches in width. This will make cutting the sticks easier and more uniform.

-Using a knife or a rolling pizza cuter, cut the pastry in half to create 2, 10 by 10 inch squares. Cut straight down into the pastry without sawing it as you want to keep the edges cleanly cut. Then cut the pastry into long strips about 1-inch wide. Again, dimensions don't have to be exact.

-Move each strip to one of the prepared baking sheets, and space about an inch apart. As you set them down, twist the ends in opposite directions to give the straws a twist and spiral in the middle. Press the ends fimrly down onto the baking sheet to help them hold their shapes. Sprinkle lightly with paprika for a bit more color.

-Refrigerate for at least 15 minutes or up to an hour, or place in the freezer for 10 minutes. This helps firm up the sticks and makes them puff more in the oven. While they are chilling, prepare the rest of the sticks using the second sheet of puff pastry and the remaining cheese mix.

-Bake cheese sticks until they are puffed and crispy, feel dry to the touch, and are golden brown (15 -20 minutes, depending on the size of the stricks and your oven.) Let cool until the sticks are firm enough to lift from the sheet without bending. Transfer to a cooling rack or serving plate.

-Serve the cheese sticks warm, or at room temperature. Serve with dipping sauces such as marinara, Alfredo sauce, pesto, or soft cheeses such as Alouette or Boursin. The pastry sticks are best the same day they are made. Store leftovers in an airtight container. Makes 24 - 30 cheese sticks.

Let the puff pastry sheets thaw as you mix the cheeses and garlic powder.

Set out one sheet of puff pastry at a time, sprinkle on a bit of the cheese mix, then roll the pastry out to twice its size, pressing in the cheese as you roll.

Fold the dough in half, sprinkle on more cheese and roll the pastry out again into a rectangle.

Cut the pastry in half with a sharp edged knife or bench scraper.

Next, cut the pastry into about 10 inch lengths, 1 inch wide.

Place the dough strips onto a parchment paper lined baking sheet and bake until golden.

Allow cheese sticks to cool then serve, slightly warm or at room temperature.

Buttery puff pastry sticks, laced with cheeses and a hint of garlic are addicting. Be sure you make enough!

If you should manage to have any leftovers, keep in an airtight container, but these are best served the day they are made.

Serve pastry sticks with dipping sauces such as pesto or alfredo sauce.

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