These gluten free puff pastry cheese straws are crunchy, flaky, cheesy, and just a little spicy — utterly addictive and perfect for snacking or entertaining.
While I have a soft spot for sweets, savory snacks like these are my go-to. I often make a light lunch from gluten-free crackers and cheese or a few grapes paired with extra-sharp cheddar — the contrast of sweet and sharp is irresistible. The same idea applies here: crisp, baked cheddar folded into puff pastry with a touch of cayenne creates a heavenly bite.
I recently refined my gluten free puff pastry recipe, so there’s no reason to miss making classics like cheese straws. Store-bought gluten-free puff pastry can be serviceable, but if you want truly great results, try the improved homemade version. With a good puff pastry, these cheese straws turn out beautifully — golden, flaky, and full of flavor.
Only 4 Ingredients Needed!
- Gluten free puff pastry
- Cheese
- Cayenne pepper (or paprika)
- Egg (for egg wash)
How To Make Cheese Straws
These are quick and straightforward. Once you have puff pastry ready — homemade or store-bought — assembling the cheese straws takes only minutes.
- Combine shredded cheese with cayenne or paprika and set aside.
- Roll the puff pastry into a rough rectangle about 1/4-inch thick; thickness matters more than exact size.
- Brush the top with egg wash. Cut the rectangle in half lengthwise to make two long pieces.
- Sprinkle the cheese mixture over one half and press lightly.
- Fold the other half over the cheese and press to seal.
- Gently roll with a rolling pin to ensure the layers adhere.
- Slice into 1-inch strips (about 12 total).
- Twist each strip and place on a parchment- or silpat-lined baking sheet. Chill in the refrigerator for 30 minutes or freeze for 15 minutes.
- Brush with remaining egg wash.
- Bake at 375°F (190°C) until puffed and golden, about 15–20 minutes.
- Serve warm or at room temperature; the straws crisp up even more as they cool.
Cheese Straw FAQs
Yes. Any hard cheese works well: Gruyère, Parmesan, Cheddar, Asiago, or Pecorino Romano all make excellent choices.
No. Cayenne adds a spicy kick, but you can omit it or substitute smoked or sweet paprika for milder flavor.
Yes. Twist the strips and place them on a baking sheet, then freeze solid and store in a sealed container for up to three months. Bake from frozen, adding a few extra minutes if needed.
These gluten free puff pastry cheese straws will disappear fast. Make sure to set a few aside for the person doing the baking.
Gluten Free Puff Pastry Cheese Straws
Ingredients
- ½ recipe (about 18 ounces or 510 g) gluten free puff pastry
- 1 cup (8 ounces or 227 g) shredded cheese (sharp cheddar recommended, or another hard cheese)
- ¼–½ teaspoon cayenne pepper or paprika (increase for more heat)
- 1 large egg, at room temperature
Instructions
- Cut the gluten free puff pastry in half. Re-wrap and refrigerate or freeze the unused half. Allow the half you’re using to come to cool room temperature while wrapped.
- Mix the shredded cheese with cayenne or paprika in a small bowl and set aside.
- Roll the pastry into a rectangle about 1/4-inch thick. Beat the egg with 1 tablespoon water and brush the top with the egg wash. Cut the pastry in half lengthwise and spread the cheese mixture over one half. Fold the other half over the cheese and press to seal. Turn the pastry and gently roll to ensure the layers adhere.
- Cut the folded pastry into 1-inch strips using a pizza cutter or a very sharp knife.
- Twist each strip and arrange on a parchment-lined baking sheet. Chill in the refrigerator for at least 10 minutes.
- Preheat the oven to 375°F (190°C). Bake the cheese straws until puffed and golden, about 17–25 minutes.
- Serve warm or at room temperature. They will become crisper as they cool.