Cheese Straws With Pimentón
Updated September 9, 2025
Evan Sung for The New York Times
- Total Time
- 30 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ¼ cups finely grated Parmigiano-Reggiano
2 sheets puff pastry (preferably all butter), defrosted but not unfolded
½ teaspoon pimentón (Spanish smoked paprika, hot or sweet)
Nutritional analysis per serving (36 servings)
1 gram carbs; 4 milligrams cholesterol; 28 calories; 1 gram monounsaturated fat; 1 gram saturated fat; 2 grams fat; 64 milligrams sodium; 2 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Line two baking sheets with parchment paper. Sprinkle about ¼ cup cheese on a clean work surface. Place pastry on top and sprinkle with another ¼ cup cheese. Use a rolling pin to roll into a rectangle about ⅛-inch thick, dusting with more cheese if necessary.
- Step 2
Using tip of a sharp knife, cut pastry into ½-inch-wide strips. Lift up one end, twist a few times, and transfer to prepared pan. Repeat with remaining pastry and cheese. Dust twists with pimentón.
- Step 3
Bake until puffed and golden, about 10 minutes. Let cool to room temperature before peeling off paper. Store between layers of parchment paper in an airtight container up to 2 days.
Private Notes
Comments
Do not cut them thicker than 1/2 inch as the instructions say - they come out puffy and break in the middle (fairly unwieldy). The 1/2 inch cuts stay perfectly firm - can even be stored or served vertically (in cups or in a short vase).
Try putting the cheese between the folded layers of the pastry before rolling out, as well as on the outside surfaces. Mine took quite a bit longer to cook to the correct crispness, about 18 minutes.
Tasted great and were a big hit. Will definitely try again.
Brush uncooked pastry with egg wash. Cheese sticks easily. Try sandwiching 2 piece of dough together with pesto in the middle— egg wash and Parma on outside
This was a disaster. First of all in the ingredients list it should have specified rectangular pastry. I bought round ones. Ok, I figured I could roll it into a roughly shaped rectangle, but my pastry was already at the specified thinness so didn’t want to roll it much. When I tried to cut the strips of dough the strips stuck like demons to the work surface. Had to throw it all out. Oh, and I wasted some really nice Parmesan cheese on this whole mess. I would have given this zero stars but the app won’t let me.
I struggled with these. Had to bake longer than recipe describes. A lot of mine were unrolling as well. I finally popped them in the fridge for a bit and also had much better results when I baked them directly on a hot baking stone. Not sure that I would bother to make these again.
I had a wee bit of puff pastry leftover from a dessert, so made a mini portion of these in my toaster oven. Great little cook’s treat! I sprinkled a tiny bit of salt, pepper and garlic powder before the cheese because I was worried they’d be bland. Turned out great. Might try a thin smear of dijon and a different herb/spice/cheese for variety next time.