Name: Pesto Parmesan Cheese Straws: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 60 min
Yield: 30-40 cheese straws
Ingredients: 1 cup all-purpose flour, plus more for dusting; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon red pepper flakes (optional, for a little kick!); 1/2 cup (1 stick) cold unsalted butter, cut into small cubes; 1/4 cup ice water; 1/2 cup grated Parmesan cheese, finely grated; 1/4 cup prepared pesto, store-bought or homemade; 1 large egg, beaten (for egg wash); Coarse sea salt, for sprinkling

Pesto Parmesan Cheese Straws: Prepare to be utterly captivated by these savory, flaky delights! Imagine the irresistible aroma of freshly baked parmesan mingling with the vibrant, herbaceous scent of pesto, all wrapped up in a perfectly crisp, golden-brown pastry. These aren't just cheese straws; they're an experience.

While the exact origins of cheese straws are debated, their popularity soared in the American South, becoming a staple at gatherings and celebrations. They represent a tradition of simple elegance, transforming humble ingredients into something truly special. Our version elevates this classic with the addition of pesto, a vibrant sauce originating from Genoa, Italy, traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil. This fusion creates a flavor profile that's both familiar and excitingly new.

People adore these Pesto Parmesan Cheese Straws for their incredible versatility. They're the perfect appetizer to impress guests, a delightful snack to enjoy with a glass of wine, or even a sophisticated addition to a cheese board. The combination of the salty parmesan, the bright pesto, and the buttery pastry is simply irresistible. Plus, they're surprisingly easy to make, making them a go-to recipe for any occasion. Get ready to bake up a batch of these addictive treats – you won't be able to stop at just one!

Ingredients:

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional, for a little kick!)
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/4 cup ice water
1/2 cup grated Parmesan cheese, finely grated
1/4 cup prepared pesto, store-bought or homemade
1 large egg, beaten (for egg wash)
Coarse sea salt, for sprinkling

Preparing the Dough:

Combine the dry ingredients: In a large bowl, whisk together the flour, salt, black pepper, garlic powder, onion powder, and red pepper flakes (if using). Make sure everything is evenly distributed. This ensures a consistent flavor throughout the cheese straws.
Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter, about the size of peas. These little pockets of butter are what create flaky layers in the final product.
Add the ice water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough cheese straws. The dough should be slightly shaggy but hold together when pressed.
Incorporate the cheese and pesto: Add the grated Parmesan cheese and pesto to the dough. Gently fold the cheese and pesto into the dough until evenly distributed. Again, be careful not to overmix. You want to maintain the tenderness of the dough.
Form the dough into a disc: Turn the dough out onto a lightly floured surface. Gently form it into a disc about 1 inch thick. Wrap the disc tightly in plastic wrap.
Chill the dough: Refrigerate the dough for at least 30 minutes, or up to 2 hours. This chilling period is crucial! It allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking. The cold butter also helps create those desirable flaky layers.

Shaping and Baking the Cheese Straws:

Preheat the oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Parchment paper prevents the cheese straws from sticking and makes cleanup a breeze.
Roll out the dough: Remove the chilled dough from the refrigerator and unwrap it. Place it on a lightly floured surface. Using a rolling pin, roll the dough out into a rectangle about 1/8 inch thick. Try to keep the rectangle as even as possible for uniform baking.
Cut the cheese straws: Using a sharp knife or a pizza cutter, cut the dough into thin strips, about 1/4 to 1/2 inch wide and 4 to 6 inches long. The width and length are up to you, but keep them consistent for even baking.
Twist the cheese straws (optional): For a more visually appealing cheese straw, gently twist each strip a few times before placing it on the baking sheet. This also helps create a slightly more airy and crispy texture.
Arrange on baking sheets: Carefully transfer the cheese straws to the prepared baking sheets, leaving a little space between each one. This allows for proper air circulation and ensures even baking.
Egg wash and salt: In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush the tops of the cheese straws with the egg wash. This will give them a beautiful golden-brown color. Sprinkle the cheese straws with coarse sea salt. The sea salt adds a delightful burst of flavor and texture.
Bake: Bake for 12-15 minutes, or until the cheese straws are golden brown and crispy. Keep a close eye on them, as they can burn quickly. The baking time may vary depending on your oven.
Cool: Remove the baking sheets from the oven and let the cheese straws cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they are still warm and delicate.

Tips for Perfect Pesto Parmesan Cheese Straws:

Use cold ingredients: Cold butter and ice water are essential for creating flaky cheese straws. The cold butter creates pockets of steam during baking, which results in those desirable layers.
Don't overmix the dough: Overmixing develops the gluten in the flour, resulting in tough cheese straws. Mix just until the dough comes together.
Chill the dough: Chilling the dough allows the gluten to relax and prevents the dough from shrinking during baking. It also helps the butter stay cold, which is crucial for flakiness.
Roll the dough thinly: Rolling the dough thinly ensures that the cheese straws will be crispy and not doughy.
Watch the baking time: Cheese straws can burn quickly, so keep a close eye on them during baking.
Experiment with flavors: Feel free to experiment with different cheeses, herbs, and spices. You could try using Gruyere cheese, adding dried rosemary, or incorporating a pinch of cayenne pepper for extra heat.
Make ahead: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. You can also freeze the unbaked cheese straws for up to 1 month. Simply thaw them in the refrigerator overnight before baking.
Serving suggestions: These Pesto Parmesan Cheese Straws are delicious on their own as a snack or appetizer. They also pair well with soups, salads, and cheese boards. You can even crumble them over pasta or use them as a garnish for grilled meats.

Variations:

Spicy Cheese Straws: Add 1/4 teaspoon of cayenne pepper or a pinch of red pepper flakes to the dough for a spicy kick.
Herb Cheese Straws: Add 1 tablespoon of chopped fresh herbs, such as rosemary, thyme, or oregano, to the dough.
Garlic Cheese Straws: Add 1 teaspoon of garlic powder to the dough.
Different Cheese: Experiment with different types of cheese, such as Gruyere, cheddar, or Asiago.
Sun-Dried Tomato Pesto: Use sun-dried tomato pesto instead of regular pesto for a different flavor profile.

Storage:

Store the cooled cheese straws in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh, but they will still be delicious after a few days.

Conclusion:

And there you have it! These Pesto Parmesan Cheese Straws are more than just a snack; they're an experience. From the satisfying snap as you break one off to the explosion of savory flavors on your tongue, this recipe is a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone who loves simple yet sophisticated flavors. The ease of preparation combined with the impressive results makes it a winner in my book, and I'm confident it will be in yours too. But why is this recipe a must-try? It's all about the perfect balance. The sharp, salty Parmesan cheese perfectly complements the vibrant, herbaceous pesto, creating a symphony of flavors that dance on your palate. The flaky, buttery puff pastry provides the ideal canvas for these ingredients to shine. Plus, let's be honest, who can resist a warm, cheesy, and utterly delicious cheese straw? They're incredibly versatile, making them perfect for any occasion, from a casual weeknight snack to an elegant appetizer at your next dinner party.

Serving Suggestions and Variations

The possibilities are truly endless when it comes to serving these delightful cheese straws. I love serving them warm, straight from the oven, alongside a simple tomato soup for a comforting and satisfying meal. They also make a fantastic addition to a cheese board, adding a touch of elegance and flavor. For a more substantial appetizer, try wrapping them with prosciutto or serving them with a creamy dip, such as a roasted red pepper hummus or a garlic aioli. If you're feeling adventurous, why not experiment with different variations? Try using different types of cheese, such as Gruyere or Asiago, for a unique flavor profile. You could also add a sprinkle of red pepper flakes for a touch of heat or incorporate sun-dried tomatoes for a burst of sweetness. For a vegetarian option, ensure your pesto is made with vegetarian Parmesan or substitute it with a plant-based alternative. Don't be afraid to get creative and personalize the recipe to your own taste preferences!

A Few Extra Tips

Remember, the key to achieving perfectly golden and flaky cheese straws is to use high-quality puff pastry and to avoid overbaking them. Keep a close eye on them in the oven and remove them as soon as they turn a beautiful golden brown. Allow them to cool slightly on a wire rack before serving to ensure they retain their crispness. I'm so excited for you to try this recipe and experience the magic of these Pesto Parmesan Cheese Straws for yourself. I truly believe that this recipe will become a staple in your kitchen, a go-to for those moments when you need a quick, easy, and utterly delicious snack or appetizer. Now, it's your turn! Head to your kitchen, gather your ingredients, and get ready to create something truly special. And most importantly, don't forget to share your experience with me! I'd love to hear your thoughts, see your creations, and learn about any variations you've tried. Tag me in your photos on social media or leave a comment below. I can't wait to see what you come up with! Happy baking!