Parmesan, Poppy Seed & Paprika Straws

Preparation info

  • Difficulty


  • Makes


Appears in



By Lorraine Pascale

Published 2017

  • About

There are two types of cheese straws – there are those made of rolled out puff pastry that is sprinkled with grated cheese, cut up into sticks and then shoved into the oven, and those that are rich, buttery and just melt in the mouth. This recipe is for the latter variety, to which I have added poppy seeds and paprika, but you can make these your own by adding flavourings such as thyme, rosemary, black pepper or dried chilli flakes.


  • 100 g wholemeal flour, plus extra for dusting
  • 140 g mature Cheddar cheese, grated
  • 20 g freshly grated Parmesan cheese
  • 60 g butter, softened
  • 3 tbsp poppy seeds
  • 1 tbsp paprika (less if you don’t want them super red)
  • 1 tbsp cold water


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line two baking sheets with baking parchment. Put all of the ingredients into a food processor and blitz for only about 20 seconds. Then tip the mixture out onto a lightly floured work surface and squidge it all together in a ball. Wrap the ball in cling film and pop it into the fridge for 20 minutes to firm up – so simple!

When the pastry has firmed up a little, sprinkle some flour on a work surface and then roll it out to a 20cm square, with the thickness of two £1 coins (about 6mm). I use a large palette knife to get it into a neat square shape. Then using a ruler, cut the dough into thirty-two long straws, each about 6mm in width. Place each one onto the baking sheets as you go. Any dough trimmings can also be baked off and kept as a cook’s treat.

If the dough becomes too soft, then just put it back in the fridge for 10 minutes, or until it is easier to work with. When the straws are ready, bake them for 8–10 minutes, or until the straws are a light golden brown colour.

Once the straws are cooked, remove them from the oven, leave to cool and serve – they may seem a little soft but they will firm up. They are also super tasty when they are still warm.