These cheese straws are quick to prepare yet feel bakery-worthy. The combination of pesto and Parmesan creates layers of rich, savory flavor with hints of garlic and fresh herbs.
They bake up light, crisp, and perfectly golden in just minutes. Whether you’re hosting a gathering or looking for an easy snack, this recipe is reliable, customizable, and always a crowd favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet frozen puff pastry, thawed 1/3 cup prepared basil pesto 1/2 cup freshly grated Parmesan cheese 1 egg, beaten (for egg wash) 1/4 teaspoon freshly ground black pepper 1 tablespoon sesame seeds or poppy seeds (optional)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly flour your work surface and unfold the puff pastry. Roll gently to smooth out creases.
Spread the pesto evenly over the pastry, leaving a small border around the edges.
Sprinkle the grated Parmesan evenly over the pesto and add black pepper if desired.
Fold the pastry in half lengthwise and press gently to seal.
Using a sharp knife or pizza cutter, cut the pastry into strips about 1/2 inch wide.
Twist each strip several times and place on the prepared baking sheet, spacing them apart.
Brush lightly with beaten egg and sprinkle with sesame or poppy seeds if using.
Bake for 12 to 15 minutes, or until puffed and golden brown.
For extra heat, sprinkle red pepper flakes over the pesto before folding. You can also add a small amount of shredded mozzarella for additional cheesiness.
Try using sun-dried tomato pesto or spinach pesto for a different flavor profile. Finely chopped rosemary or thyme can be added for a more aromatic touch.
For a sharper flavor, replace part of the Parmesan with grated Pecorino Romano.
Storage/Reheating
Store cooled cheese straws in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
To restore crispness, reheat in a 350°F (175°C) oven for 5 to 7 minutes. Avoid microwaving, as it can soften the pastry.
You can freeze unbaked twisted straws on a baking sheet, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I make these ahead of time?
Yes, you can twist the straws and refrigerate them for several hours before baking.
What type of pesto works best?
Thick, spreadable basil pesto works best, but other varieties can also be used.
Can I use homemade puff pastry?
Yes, homemade puff pastry will work beautifully if you have it available.
Why are my cheese straws not crispy?
They may need additional baking time. Ensure they are fully golden before removing from the oven.
How do I keep the twists from unraveling?
Press the folded pastry gently before slicing and twist firmly before placing on the baking sheet.
Can I make these gluten-free?
You can use gluten-free puff pastry if available, though the texture may vary slightly.
Can I freeze baked cheese straws?
Yes, once fully cooled, they can be frozen in an airtight container for up to one month.
What cheeses pair well with pesto?
Mozzarella, Asiago, Gruyère, and Pecorino Romano all complement pesto nicely.
Are these good for dipping?
Yes, they pair wonderfully with marinara sauce, creamy dips, or served alongside soups.
What occasions are these best for?
They’re perfect for parties, holiday gatherings, brunch spreads, or as an elegant snack.
Conclusion
Pesto Parmesan Cheese Straws are a simple yet flavorful appetizer that combines flaky pastry with bold, savory ingredients. Quick to prepare and endlessly customizable, they’re a dependable recipe for entertaining or everyday enjoyment.
These Twice Baked Potatoes are the ultimate comfort food side dish, featuring crispy baked potato skins filled with a creamy, fluffy mashed potato mixture and topped with melty cheddar cheese. Perfect for holidays, family dinners, or entertaining, this easy twice baked potato recipe delivers rich flavor, golden tops, and irresistible texture in every bite.
Ingredients
4 large russet potatoes
2 tablespoons olive oil
½ cup sour cream
¼ cup milk
3 tablespoons unsalted butter, softened
1 cup shredded cheddar cheese, divided
2 green onions, thinly sliced
Salt to taste
Freshly ground black pepper to taste
Instructions
Preheat oven to 400°F (200°C). Scrub potatoes clean, dry thoroughly, and rub skins with olive oil.
Place potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, until fork-tender.
Remove from oven and cool slightly until safe to handle.
Slice each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer attached to the skins for structure.
Add sour cream, milk, butter, half of the cheddar cheese, green onions, salt, and pepper to the bowl. Mash gently until smooth and creamy (do not overmix).
Spoon or pipe the mixture back into the potato skins, mounding slightly.
Sprinkle remaining cheddar cheese evenly over the tops.
Return to the oven and bake for 15–20 minutes, until heated through and golden.
Serve warm, garnished with extra green onions if desired.
Notes
Leave a thin layer of potato in the skins to prevent tearing.Avoid overmixing to prevent a gummy texture.For a fully loaded version, extra cheese, and a dollop of sour cream.Swap cheddar for Monterey Jack, pepper jack, Gruyère, or white cheddar.Substitute Greek yogurt for sour cream for a lighter option.
