19 Delicious Cheese Straws Recipes Amazing

Ah, cheese straws—the crispy, cheesy delights that turn any gathering into a celebration! Whether you’re hosting a party, looking for a savory snack, or simply craving something deliciously cheesy, we’ve got you covered. Dive into our roundup of 19 Delicious Cheese Straws Recipes that promise to amaze your taste buds and impress your guests. Ready to bake your way to cheesy perfection? Let’s get started!

Classic Cheddar Cheese Straws

Every time I whip up a batch of these Classic Cheddar Cheese Straws, I’m transported back to my grandmother’s kitchen, where the smell of baking cheese filled the air. It’s a simple recipe, but the result is always a crowd-pleaser, perfect for parties or a cozy night in.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 2 cups shredded sharp cheddar cheese (the sharper, the better in my opinion)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key for flaky straws)
• 1/2 tsp salt (I always use sea salt for a cleaner taste)
• 1/2 tsp cayenne pepper (just enough to give it a little kick)
• 3-4 tbsp ice water (add slowly, you might not need all of it)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, shredded cheddar, salt, and cayenne pepper. Mix well.
3. Add the chilled butter cubes to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.
5. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick.
6. Using a sharp knife or a pizza cutter, cut the dough into thin strips, about 1/2 inch wide.
7. Carefully twist each strip and place it on the prepared baking sheet, leaving a little space between each one.
8. Bake for 12-15 minutes, or until the straws are golden and crisp. Keep an eye on them towards the end to prevent burning.
9. Let the cheese straws cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Vibrant and crispy, these cheese straws have a delightful sharpness from the cheddar and a subtle heat from the cayenne. Serve them alongside a glass of chilled white wine or crumble them over a salad for an extra cheesy crunch.

Spicy Parmesan Cheese Straws

Just last week, I found myself craving something crunchy, cheesy, and with a bit of a kick to pair with my evening glass of wine. That’s when I decided to whip up these Spicy Parmesan Cheese Straws, and let me tell you, they were a hit! Perfect for entertaining or just treating yourself, these straws are surprisingly simple to make.

Ingredients

• 1 sheet of frozen puff pastry, thawed (I always keep a box in the freezer for moments like this)
• 1/2 cup grated Parmesan cheese (the real deal, please—none of that pre-shredded stuff)
• 1 tsp crushed red pepper flakes (adjust based on how spicy you like it)
• 1 egg, beaten (room temp eggs mix better, in my experience)
• 1/2 tsp garlic powder (because everything’s better with garlic)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and brush it evenly with the beaten egg.
3. Sprinkle the grated Parmesan, red pepper flakes, and garlic powder evenly over the puff pastry.
4. Using a sharp knife or a pizza cutter, cut the pastry into 1/2-inch wide strips.
5. Twist each strip a few times and place it on the prepared baking sheet, leaving a little space between each.
6. Bake for 12-15 minutes, or until the straws are golden brown and puffed up.
7. Let them cool on the baking sheet for a few minutes before serving—trust me, they’re worth the wait.

Buttery, flaky, and with just the right amount of heat, these Spicy Parmesan Cheese Straws are irresistible. I love serving them with a cool dip or just on their own as a snack that’s sure to impress.

Garlic and Herb Cheese Straws

Craving something savory and easy to whip up? These Garlic and Herb Cheese Straws have been my go-to snack for gatherings, and trust me, they disappear faster than I can make them. The combination of sharp cheddar with a hint of garlic and herbs is simply irresistible.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra flakiness)
• 1/2 teaspoon salt (sea salt is my preference for its subtle crunch)
• 1/2 teaspoon garlic powder (for that perfect garlicky punch)
• 1/2 teaspoon dried thyme (or rosemary if you’re feeling adventurous)
• 1/2 cup unsalted butter, cold and cubed (the colder, the flakier the straws)
• 1 cup sharp cheddar cheese, grated (I like to use extra sharp for more flavor)
• 3-4 tablespoons ice water (just enough to bring the dough together)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, salt, garlic powder, and thyme.
3. Add the cold, cubed butter to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep your hands cold to prevent the butter from melting.
4. Stir in the grated cheddar cheese until evenly distributed.
5. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the straws tender.
6. Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
7. Cut the dough into thin strips, about 1/2-inch wide, and twist each strip a few times before placing it on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the straws are golden and crisp. Tip: Keep an eye on them after 10 minutes to prevent over-browning.
9. Let the straws cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Delightfully crispy and packed with flavor, these cheese straws are perfect on their own or paired with your favorite dip. I love serving them alongside a spicy tomato soup for a cozy, comforting snack.

Smoked Gouda Cheese Straws

Just last weekend, I found myself craving something crispy, cheesy, and utterly irresistible, which led me to whip up these Smoked Gouda Cheese Straws. They’re the perfect blend of smoky and savory, with a crunch that’ll have you reaching for more before you’ve even finished the first batch.

Ingredients

• 1 cup all-purpose flour (I always sift mine to avoid any lumps)
• 1 cup grated smoked Gouda cheese (the smokier, the better in my book)
• 1/2 cup unsalted butter, cold and cubed (trust me, cold butter is key for flakiness)
• 1/4 tsp cayenne pepper (for just a hint of heat)
• 1/4 tsp salt (I use sea salt for its subtle crunch)
• 2-3 tbsp ice water (just enough to bring the dough together)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sifted flour, grated smoked Gouda, cayenne pepper, and salt.
3. Add the cold, cubed butter to the bowl. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep everything as cold as possible for the flakiest straws.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.
5. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick.
6. Using a sharp knife or a pizza cutter, cut the dough into thin strips, about 1/2 inch wide.
7. Twist each strip a few times and place them on the prepared baking sheet, leaving a little space between each. Tip: If the dough gets too soft, pop it in the fridge for 10 minutes to firm up.
8. Bake for 12-15 minutes, or until the straws are golden and crisp. Tip: Keep an eye on them after the 10-minute mark to prevent overbrowning.
9. Let the straws cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Perfectly crisp with a deep, smoky flavor, these cheese straws are a hit at any gathering. I love serving them alongside a glass of chilled white wine or as a fancy addition to a cheese board.

Jalapeno Popper Cheese Straws

Kicking off the weekend with a spicy twist, I stumbled upon the perfect snack that combines the fiery kick of jalapenos with the irresistible crunch of cheese straws. It’s a game-changer for my snack rotation, and I’m here to share the magic.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 teaspoon salt (a pinch more if you’re like me and love a salty bite)
• 1/2 cup unsalted butter, cold and cubed (trust me, cold butter is the secret to flakiness)
• 1 cup shredded sharp cheddar cheese (the sharper, the better for that bold flavor)
• 2 jalapenos, finely diced (seeds removed unless you’re all about that heat)
• 1/4 teaspoon garlic powder (a little goes a long way)
• 1/4 teaspoon smoked paprika (for that smoky undertone)
• 3-4 tablespoons ice water (just enough to bring the dough together)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and salt. Tip: Sifting the flour can prevent lumps.
3. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar, diced jalapenos, garlic powder, and smoked paprika until evenly distributed.
5. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make the straws tough.
6. Turn the dough onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick.
7. Cut the dough into thin strips, about 1/2 inch wide, and twist each strip a few times before placing it on the prepared baking sheet. Tip: Leave some space between each straw as they will expand slightly while baking.
8. Bake for 12-15 minutes, or until the straws are golden and crisp.

How these jalapeno popper cheese straws turn out is nothing short of miraculous—crispy, cheesy, with just the right amount of heat. Serve them at your next gathering, or keep them all to yourself; I won’t judge.

Blue Cheese and Walnut Straws

These Blue Cheese and Walnut Straws are my go-to when I need something fancy yet easy to whip up for last-minute guests. The combination of tangy blue cheese and crunchy walnuts wrapped in flaky pastry is simply irresistible. I remember the first time I made these; they disappeared within minutes, and I’ve been making them ever since.

Ingredients

• 1 sheet of frozen puff pastry, thawed (I always keep a box in the freezer for emergencies)
• 1/2 cup crumbled blue cheese (the stronger, the better in my opinion)
• 1/4 cup finely chopped walnuts (toasting them first brings out their flavor)
• 1 egg, beaten (room temperature eggs mix more evenly)
• 1 tbsp water (to mix with the egg for an egg wash)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any creases.
3. Sprinkle the blue cheese and walnuts evenly over the pastry, pressing gently to adhere.
4. Fold the pastry in half over the filling and roll out again to about 1/4 inch thickness, sealing the filling inside.
5. Cut the pastry into 1/2-inch wide strips using a sharp knife or pizza cutter for clean edges.
6. Twist each strip a few times and place on the prepared baking sheet, leaving space between each.
7. Mix the beaten egg with water and brush lightly over the straws for a golden finish.
8. Bake for 12-15 minutes, or until the straws are puffed and golden brown. Keep an eye on them after 10 minutes to prevent over-browning.

Unbelievably crispy and packed with flavor, these straws are perfect with a glass of wine or as a snack on their own. For an extra touch, serve them with a drizzle of honey to balance the blue cheese’s sharpness.

Everything Bagel Cheese Straws

Goodness, do I have a treat for you today! These Everything Bagel Cheese Straws are my latest obsession, combining the irresistible flavors of everything bagels with the crispy, cheesy goodness of straws. Perfect for snacking, entertaining, or just because you deserve something delicious.

Ingredients

• 1 sheet frozen puff pastry, thawed (I always keep a box in the freezer for last-minute cravings)
• 1 cup shredded sharp cheddar cheese (the sharper, the better in my book)
• 2 tbsp everything bagel seasoning (homemade or store-bought, no judgment here)
• 1 egg, beaten (room temp eggs mix in smoother, but I’ve used cold in a pinch)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking.
2. Unfold the thawed puff pastry on a lightly floured surface. Rolling it out slightly helps to smooth any creases.
3. Sprinkle the shredded cheddar cheese evenly over the puff pastry, then dust generously with the everything bagel seasoning. Press lightly to adhere the toppings.
4. Using a sharp knife or pizza cutter, slice the pastry into ½-inch wide strips. Twisting each strip a few times gives them that signature straw look.
5. Place the twists on the prepared baking sheet, leaving a little space between each. Brush lightly with the beaten egg for a golden finish.
6. Bake for 12-15 minutes, or until the straws are puffed and golden brown. Keep an eye on them after the 10-minute mark to avoid over-browning.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack. They crisp up as they cool.

So there you have it! These Everything Bagel Cheese Straws are wonderfully crispy, packed with flavor, and just begging to be dipped into your favorite sauce. I love serving them with a spicy aioli for an extra kick.

Bacon and Cheddar Cheese Straws

Kicking off the weekend with a batch of these irresistible Bacon and Cheddar Cheese Straws is my idea of a perfect start. There’s something about the combination of crispy bacon and sharp cheddar that feels like a hug in snack form, and I’m here for it every time.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 teaspoon salt (sea salt is my preference for its subtle crunch)
• 1/4 teaspoon cayenne pepper (just enough to whisper ‘hey’ to your taste buds)
• 4 tablespoons cold unsalted butter, cubed (keep it cold for the flakiest straws)
• 1 cup sharp cheddar cheese, grated (the sharper, the better in my book)
• 4 slices bacon, cooked crispy and crumbled (I bake mine at 400°F for about 15 minutes)
• 3-4 tablespoons ice water (just until the dough comes together)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, salt, and cayenne pepper.
3. Add the cold butter cubes to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the grated cheddar and crumbled bacon until evenly distributed.
5. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make the straws tough.
6. Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
7. Cut the dough into thin strips, about 1/2-inch wide, and twist each strip a few times before placing on the prepared baking sheet. Tip: Leaving some space between each straw ensures they crisp up nicely.
8. Bake for 12-15 minutes, or until golden and crispy. Tip: Keep an eye on them after the 10-minute mark to prevent over-browning.

How these straws turn out so perfectly crisp with a melt-in-your-mouth cheese flavor never fails to amaze me. Serve them alongside a spicy aioli for dipping, or crumble them over a salad for an unexpected crunch that’ll have everyone asking for the recipe.

Rosemary and Sea Salt Cheese Straws

Whenever I’m in need of a quick yet impressive snack to serve at gatherings, my go-to is these irresistible Rosemary and Sea Salt Cheese Straws. They’re buttery, flaky, and packed with flavor, making them the perfect companion to your favorite glass of wine or a cozy afternoon tea.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 teaspoon sea salt (plus extra for sprinkling—I love the crunch it adds)
• 1/2 cup unsalted butter, cold and cubed (the colder, the flakier the straws)
• 1 cup sharp cheddar cheese, grated (I prefer extra sharp for a bold flavor)
• 1 tablespoon fresh rosemary, finely chopped (dried just doesn’t compare)
• 2-3 tablespoons ice water (just enough to bring the dough together)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and sea salt. Tip: A quick whisk ensures even distribution of the salt.
3. Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep your hands cool to prevent the butter from melting.
4. Stir in the grated cheddar cheese and chopped rosemary until well combined.
5. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make the straws tough.
6. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick.
7. Cut the dough into thin strips, about 1/2 inch wide, and twist each strip a few times before placing it on the prepared baking sheet.
8. Sprinkle each straw with a little extra sea salt for that perfect salty crunch.
9. Bake for 12-15 minutes, or until the straws are golden and crisp.

Every bite of these cheese straws offers a delightful crunch, with the rosemary adding a fragrant freshness that balances the richness of the cheese. Serve them alongside a creamy dip or simply enjoy them as they are—they’re sure to disappear in no time.

Sun-Dried Tomato and Basil Cheese Straws

Nothing says ‘party’ like a tray of freshly baked cheese straws, and my Sun-Dried Tomato and Basil version is a guaranteed crowd-pleaser. I remember the first time I made these; the aroma filled the kitchen, and my family couldn’t resist sneaking a few before dinner.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key for that perfect flakiness)
• 1 cup sharp cheddar cheese, grated (the sharper, the better for flavor)
• 1/4 cup sun-dried tomatoes, finely chopped (I use the oil-packed ones for extra moisture)
• 2 tbsp fresh basil, chopped (nothing beats the freshness of home-grown basil)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp cayenne pepper (just enough to give it a little kick)
• 2-3 tbsp ice water (cold water helps keep the dough firm)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, salt, and cayenne pepper. Whisk them together to ensure even distribution.
3. Add the chilled, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the grated cheddar cheese, chopped sun-dried tomatoes, and fresh basil until everything is evenly distributed.
5. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.
6. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick.
7. Using a sharp knife or a pizza cutter, cut the dough into thin strips, about 1/2 inch wide.
8. Carefully transfer the strips to the prepared baking sheet, leaving a little space between each one.
9. Bake for 12-15 minutes, or until the cheese straws are golden and crisp.
10. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Perfectly crisp with a buttery texture, these cheese straws are packed with the savory flavors of sun-dried tomatoes and basil. Serve them at your next gathering with a glass of wine, or pack them in a lunchbox for a tasty snack.

Pesto and Mozzarella Cheese Straws

Zesty and utterly irresistible, these Pesto and Mozzarella Cheese Straws have become my go-to snack for impromptu gatherings. I remember the first time I whipped these up; the aroma of basil and melted cheese had everyone hovering around the kitchen, eager for a taste.

Ingredients

• 1 sheet puff pastry, thawed (I always keep a box in the freezer for last-minute recipes like this)
• 1/2 cup basil pesto (homemade or store-bought, but I swear by the extra garlicky version from my local deli)
• 1 cup shredded mozzarella cheese (the whole milk kind melts so beautifully)
• 1 egg, beaten (room temp eggs blend more smoothly, in my experience)
• 1/4 tsp red pepper flakes (for a little kick, adjust according to your heat preference)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12×9 inch rectangle.
3. Spread the pesto evenly over the pastry, leaving a 1/2-inch border around the edges.
4. Sprinkle the shredded mozzarella and red pepper flakes over the pesto.
5. Brush the edges with the beaten egg to help seal the pastry.
6. Starting from one long side, roll the pastry tightly into a log, then pinch the seam to seal.
7. Cut the log into 1/2-inch thick slices and place them on the prepared baking sheet.
8. Bake for 15-18 minutes, or until the straws are golden and puffed.
9. Let them cool on the baking sheet for 5 minutes before serving.

So there you have it! These cheese straws are delightfully crispy on the outside, with a gooey, flavorful center that’s hard to resist. Serve them warm with a side of marinara sauce for dipping, or pack them in a lunchbox for a savory snack on the go.

Truffle Oil and Parmesan Cheese Straws

Absolutely nothing beats the combination of truffle oil and parmesan, especially when baked into crispy, golden cheese straws. I stumbled upon this recipe during a lazy Sunday afternoon, and it’s been my go-to appetizer ever since. The aroma alone is enough to make your mouth water!

Ingredients

• 1 sheet of frozen puff pastry, thawed (I like to keep it in the fridge overnight for the best texture)
• 1/4 cup grated parmesan cheese (the fresher, the better—I grate mine right before using)
• 2 tbsp truffle oil (a little goes a long way, so don’t skimp but don’t overdo it)
• 1/2 tsp sea salt (I prefer flaky sea salt for that extra crunch)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry on a lightly floured surface, rolling it out slightly to smooth any creases.
3. Brush the entire surface of the puff pastry with truffle oil, ensuring an even coat.
4. Sprinkle the grated parmesan cheese and sea salt evenly over the oiled pastry.
5. Using a sharp knife or pizza cutter, slice the pastry into 1/2-inch wide strips.
6. Twist each strip a few times to create a spiral shape, then place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the straws are puffed and golden brown. Keep an eye on them after the 10-minute mark to prevent burning.
8. Let the straws cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Mmm, these truffle oil and parmesan cheese straws are irresistibly crispy with a rich, umami flavor that’s perfectly balanced by the saltiness of the parmesan. Serve them alongside a glass of sparkling wine for an elegant touch, or simply enjoy them as a savory snack any time of day.

Chive and Onion Cheese Straws

Last weekend, I found myself with an abundance of chives from my garden and a block of sharp cheddar that needed using. That’s when I decided to whip up these irresistible Chive and Onion Cheese Straws—perfect for snacking or impressing guests at your next gathering.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 teaspoon salt (sea salt is my preference for its subtle crunch)
• 1/4 teaspoon cayenne pepper (just enough for a hint of heat)
• 1/2 cup unsalted butter, cold and cubed (trust me, cold butter is key for flaky straws)
• 1 cup sharp cheddar cheese, grated (the sharper, the better in my book)
• 2 tablespoons fresh chives, finely chopped (from my garden, but store-bought works too)
• 1 tablespoon onion powder (for that deep, savory flavor)
• 2-3 tablespoons ice water (just until the dough comes together)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, salt, and cayenne pepper.
3. Add the cold, cubed butter to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep your hands cold by rinsing them under cold water if the butter starts to melt.
4. Stir in the grated cheddar cheese, chopped chives, and onion powder until evenly distributed.
5. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Be careful not to overwork the dough to keep the straws tender.
6. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick.
7. Using a sharp knife or pizza cutter, cut the dough into thin strips, about 1/2 inch wide.
8. Carefully twist each strip and place it on the prepared baking sheet, leaving a little space between each straw.
9. Bake for 12-15 minutes, or until the straws are golden and crisp. Tip: Keep an eye on them after 10 minutes to prevent over-browning.
10. Let the straws cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Vibrant with the freshness of chives and the sharpness of cheddar, these cheese straws are delightfully crisp and flaky. Serve them alongside a creamy dip or simply enjoy them as they are—either way, they’re bound to disappear fast!

Chipotle and Lime Cheese Straws

Perfect for those who love a bit of spice and zest in their snacks, these Chipotle and Lime Cheese Straws are a game-changer at any gathering. I remember the first time I made them; the kitchen was filled with such an inviting aroma that my neighbors popped by to see what was cooking!

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 teaspoon salt (sea salt is my preference for its subtle crunch)
• 1/4 teaspoon chipotle powder (adjust if you’re sensitive to heat)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key for flaky layers)
• 1 cup sharp cheddar cheese, grated (the sharper, the better for flavor)
• 1 tablespoon lime zest (freshly grated makes all the difference)
• 2-3 tablespoons ice water (just enough to bring the dough together)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, salt, and chipotle powder.
3. Add the cubed butter to the flour mixture. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the grated cheddar cheese and lime zest until evenly distributed.
5. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make the straws tough.
6. Turn the dough onto a lightly floured surface and roll it out into a rectangle about 1/4 inch thick.
7. Cut the dough into thin strips, about 1/2 inch wide, and twist each strip a few times before placing it on the prepared baking sheet. Tip: Leaving some space between each straw ensures even baking.
8. Bake for 12-15 minutes, or until the straws are golden and crisp. Tip: Keep an eye on them after 10 minutes to prevent over-browning.
9. Let the straws cool on the baking sheet for a few minutes before transferring to a wire rack.

Vibrant with a smoky kick and a hint of lime, these cheese straws are irresistibly crunchy. Serve them alongside a cool dip or as a bold addition to your cheese board for an instant crowd-pleaser.

Caramelized Onion and Gruyere Cheese Straws

Oh, the magic that happens when sweet caramelized onions meet the nutty, creamy goodness of Gruyere cheese in a crispy, flaky straw! I stumbled upon this combo during a lazy Sunday fridge clean-out, and it’s been a game-changer for my entertaining spreads ever since.

Ingredients

• 2 large yellow onions, thinly sliced (I swear by Vidalias for their natural sweetness)
• 2 tbsp unsalted butter (because everything’s better with butter, right?)
• 1 tbsp extra virgin olive oil (my go-to for that perfect caramelization start)
• 1 sheet frozen puff pastry, thawed (trust me, no one will know you didn’t make it from scratch)
• 1 cup grated Gruyere cheese (the sharper, the better in my book)
• 1/4 tsp salt (just enough to enhance all those flavors)
• 1/4 tsp freshly ground black pepper (for a little kick)

Instructions

1. In a large skillet over medium-low heat, melt the butter with the olive oil. Add the sliced onions, salt, and pepper, stirring to coat. Cook slowly, stirring occasionally, for about 40 minutes until the onions are deeply golden and caramelized. Tip: Patience is key here; low and slow wins the race.
2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the puff pastry sheet on a lightly floured surface.
3. Spread the caramelized onions evenly over the puff pastry, then sprinkle the grated Gruyere cheese on top. Tip: Leave a small border around the edges to prevent cheese from oozing out.
4. Roll the pastry tightly from one long side to the other, then slice into 1/2-inch strips. Twist each strip a few times and place on the prepared baking sheet. Tip: Don’t twist too tightly, or the straws won’t puff up properly.
5. Bake for 15-20 minutes, or until the straws are puffed and golden brown. Let cool slightly on the baking sheet before serving.

Golden, crispy, and packed with flavor, these cheese straws are irresistible straight out of the oven. I love serving them alongside a crisp white wine or as a fancy upgrade to my game night snacks.

Olive and Feta Cheese Straws

Yesterday, I found myself craving something savory yet easy to whip up for a last-minute gathering. That’s when I remembered these Olive and Feta Cheese Straws—a recipe that never fails to impress with its flaky texture and bold flavors.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 cup unsalted butter, chilled and cubed (trust me, cold butter is key)
• 1/2 cup crumbled feta cheese (the more crumbly, the better)
• 1/4 cup chopped kalamata olives (I love the salty punch they add)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 1/4 cup ice water (yes, it really needs to be ice cold)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, combine the flour, salt, and pepper. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs. Tip: Keep your hands cold to prevent the butter from melting.
3. Stir in the feta cheese and chopped olives until evenly distributed throughout the mixture.
4. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it—this ensures your straws stay tender.
5. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick. Tip: Use a ruler for precision if you’re a perfectionist like me.
6. Cut the dough into thin strips, about 1/2 inch wide, and twist each strip a few times before placing it on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the straws are golden brown and crisp. Tip: Keep an eye on them after the 15-minute mark to avoid overbaking.

With their irresistible crunch and the tangy duo of feta and olives, these straws are a hit at any party. I love serving them alongside a chilled glass of white wine for the ultimate appetizer experience.

Sesame and Soy Cheese Straws

Absolutely nothing beats the combination of sesame and soy, especially when it’s baked into these irresistible cheese straws. I stumbled upon this recipe during a lazy Sunday afternoon, and it’s been a hit at every gathering since.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 cup unsalted butter, chilled and cubed (trust me, cold butter is key)
• 1 cup sharp cheddar cheese, grated (the sharper, the better for that punch of flavor)
• 2 tbsp soy sauce (I use low-sodium to control the saltiness)
• 1 tbsp sesame seeds, plus extra for sprinkling (toasted sesame seeds add a nutty depth)
• 1/4 tsp cayenne pepper (for a subtle kick that sneaks up on you)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sifted flour and chilled, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Stir in the grated cheddar cheese, soy sauce, sesame seeds, and cayenne pepper until the dough comes together. Tip: If the dough feels too dry, a teaspoon of cold water can help bind it.
4. Roll the dough into a log about 1 inch in diameter, then wrap it in plastic and chill in the fridge for 30 minutes. This step ensures the straws hold their shape while baking.
5. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet. Sprinkle with extra sesame seeds for garnish.
6. Bake for 12-15 minutes, or until the edges are golden brown. Keep an eye on them after the 10-minute mark to prevent over-browning.
7. Let the cheese straws cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

What makes these cheese straws stand out is their perfect balance of savory soy and nutty sesame, with a crispy texture that’s utterly addictive. Serve them alongside a spicy dip or simply enjoy them as they are for a snack that’s sure to impress.

Cranberry and Brie Cheese Straws

Absolutely nothing says ‘holiday gathering’ to me quite like the combination of cranberry and brie, especially when it’s baked into flaky, golden cheese straws. I first stumbled upon this recipe during a frantic search for last-minute appetizers, and it’s been a staple at my parties ever since.

Ingredients

• 1 sheet frozen puff pastry, thawed (I always keep a box in the freezer for emergencies)
• 1/2 cup cranberry sauce (homemade or store-bought, but I swear by my grandma’s recipe)
• 4 oz brie cheese, rind removed and diced (room temp makes it easier to work with)
• 1 tbsp fresh thyme leaves (because dried just doesn’t give the same vibe)
• 1 egg, beaten (for that perfect golden sheen)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry on a lightly floured surface and roll it out to a 10×12 inch rectangle.
3. Spread the cranberry sauce evenly over the pastry, leaving a 1-inch border around the edges.
4. Sprinkle the diced brie and thyme leaves over the cranberry sauce.
5. Brush the edges with the beaten egg, then carefully roll the pastry into a log starting from the long side.
6. Slice the log into 1/2-inch thick pieces and place them on the prepared baking sheet.
7. Brush the tops with more beaten egg for extra crispiness.
8. Bake for 15-20 minutes, or until the straws are puffed and golden brown.
9. Let them cool on the baking sheet for 5 minutes before serving to avoid burnt tongues.

Delightfully crisp on the outside with a gooey, tangy center, these cheese straws are a crowd-pleaser. I love serving them on a wooden board with a side of extra cranberry sauce for dipping—trust me, it’s a game-changer.

Maple and Bacon Cheese Straws

Yesterday, I found myself craving something irresistibly savory with a hint of sweetness, and that’s when these Maple and Bacon Cheese Straws came to mind. Perfect for those lazy Sunday afternoons or as a crowd-pleaser at your next gathering, they’re a delightful twist on the classic cheese straw.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 teaspoon salt (sea salt is my preference for its subtle crunch)
• 1/4 teaspoon cayenne pepper (just enough to whisper heat)
• 1 cup sharp cheddar cheese, grated (the sharper, the better for flavor)
• 4 tablespoons unsalted butter, cold and cubed (I like to freeze mine for 10 minutes before using)
• 3 tablespoons pure maple syrup (the real deal makes all the difference)
• 4 strips bacon, cooked crispy and crumbled (I bake mine at 400°F for even crispiness)
• 2 tablespoons cold water (ice-cold helps bind the dough better)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, salt, and cayenne pepper.
3. Add the grated cheddar, cold butter cubes, maple syrup, and crumbled bacon to the bowl.
4. Using your fingers, work the mixture until it resembles coarse crumbs. Tip: Keep handling to a minimum to prevent the butter from melting.
5. Sprinkle the cold water over the mixture and gently knead until a dough forms.
6. Roll the dough out on a lightly floured surface to about 1/4 inch thickness.
7. Cut the dough into thin strips, about 1/2 inch wide, and twist each strip a few times.
8. Place the twisted strips on the prepared baking sheet, leaving some space between each.
9. Bake for 12-15 minutes, or until golden and crisp. Tip: Watch closely after 10 minutes to prevent over-browning.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They crisp up as they cool, so patience is key.

Delightfully crispy with a perfect balance of sweet maple and smoky bacon, these cheese straws are a hit every time. Serve them alongside a cold craft beer or as a sophisticated snack at your next wine night.

Conclusion

Lovingly curated, these 19 cheese straws recipes offer a treasure trove of flavors to explore. Perfect for any occasion, they’re sure to delight your taste buds and impress your guests. We’d love to hear which recipe stole your heart—drop us a comment below! And if you found this roundup helpful, don’t forget to share the cheesy goodness on Pinterest. Happy baking!

Bella Bacinos