- 2 oz. finely grated sharp cheddar
- 1 tsp. all-purpose flour
- 2 tbsp. finely chopped green onions
- 2 tbsp. sesame seeds
- 1 (17.3-oz.) package puff pastry dough, divided into 2 sheets
- 1 large egg, whisked until frothy
Preheat oven to 425°. Mix cheddar, flour, scallions, and sesame seeds in a small bowl.
Roll your puff pastry to 1/8″-thick on a piece of parchment, making sure it is 10” wide. Brush with whisked egg and sprinkle evenly with cheese mixture.
Using a sharp knife or pizza cutter, slice puff pastry widthwise into 3/4” thick strips. Slide parchment with strips onto a sheet tray and chill in the fridge for at least 20 minutes.
Prepare another sheet tray by lining with parchment paper. Transfer half the strips to this tray and twist them to create spirals. Repeat with remaining straws. Place both trays back into the fridge for another 30 minutes before baking.
Bake cheese straws until deeply golden and puffed, rotating and switching halfway through, 10 to 12 minutes.