Photo: Jonny Valiant; Styling: Linda Hirst Photo by: Photo: Jonny Valiant; Styling: Linda Hirst

Cheddar-and-Black Sesame Cheese Straws

Coastal Living OCTOBER 2011

  • Yield: Makes about 1 dozen
  • Prep time: 20 Minutes
  • Chill: 30 Minutes
  • Bake: 15 Minutes
  • Total: 1 Hour, 5 Minutes


  • 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
  • All-purpose flour
  • 1 large egg
  • 1 teaspoon water
  • 1 to 3 teaspoons Asian sriracha hot chili sauce or Dijon mustard
  • 3/4 cup (3 ounces) finely shredded extra-sharp Cheddar cheese
  • 2 tablespoons black sesame seeds
  • Parchment paper


1. Preheat oven to 425°. Unfold pastry sheet onto a lightly floured surface. Roll into a 10- x 12-inch rectangle.

2. Lightly beat egg, water, and desired amount of sriracha in a small bowl. Brush pastry with egg wash. Sprinkle half of pastry lengthwise with cheese; fold other half over cheese, pressing lightly. Lightly flour pastry, and gently roll into a 7- x 12-inch rectangle. Brush top of pastry with egg wash; sprinkle with sesame seeds. Chill 30 minutes.

3. Cut pastry crosswise into 1/2-inch strips. Twist each strip, and place on a parchment paper-lined baking sheet. Bake 15 minutes or until golden.


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Cheddar-and-Black Sesame Cheese Straws Recipe