These are also good sprinkled with black pepper, cayenne, or pimentón. 


  • 1¼ Cup Finely grated parmigiano-reggiano
  • 2 Sheet Puff pastry, defrosted (but not unfolded)


Step 1

Preheat oven to 375°. Dust a clean work surface with about ¼ cup of the grated cheese. Put 1 unfolded sheet of puff pastry on top of the cheese and dust it with another ¼ cup of cheese. Roll pastry out with a rolling pin into a rectangle about ⅛ inch thick, dusting it with more cheese, if necessary.

Step 2

Using a sharp knife or a pastry cutter, cut pastry into long ½-inch-wide strips. Twist each strip several times into the shape of a corkscrew and lay them on a parchment paper–lined baking sheet about ½ inch apart. Repeat the rolling out and cutting and twisting process with the remaining sheet of puff pastry and cheese.

Step 3

Bake the cheese straws until they are puffed and golden, about 10 minutes. Let them cool to room temperature before peeling them off the paper.