Smoked Cheddar Cheese Straws Recipe

1. Prepare the baking sheets, and stir together the seasonings:

   Line 2 large rimmed baking sheets with parchment paper. Stir together smoked paprika, garlic powder, salt, and sugar in a small bowl until combined.

2. Roll out the puff pastry:

   Unfold puff pastry sheet on a floured work surface. Using a floured rolling pin, roll pastry into a 16-by-12-inch rectangle, with long side parallel to edge of counter. Sprinkle about half of smoked paprika mixture over surface of pastry.

3. Add the cheese:

   Sprinkle 1 cup cheese over half of rectangle lengthwise. Carefully fold rectangle in half lengthwise over cheese. Press edges together to seal.  

4. Cut the pastry into strips:

   Gently roll pastry into a 16-by-10-inch rectangle (about 1/8 inch thick). Using a pizza cutter or sharp knife, cut pastry into 16 (1-inch-wide) strips. 

5. Chill the cheese straws:

   Transfer strips to prepared baking sheets. Twist ends in opposite directions to form spiraled sticks. Press ends of strips into parchment paper, if needed, to help them hold their shape. Refrigerate for at least 30 minutes and up to 24 hours. (Cover with plastic wrap if refrigerating for more than 1 hour.)

6. Brush with egg wash and sprinkle with more cheese:

   Preheat oven to 375°F. Brush straws with egg and sprinkle with remaining smoked paprika mixture. Sprinkle with remaining 1/2 cup cheese. 

7. Bake the cheese straws:

   Bake until cheese straws are golden brown and puffed, 15 to 18 minutes, rotating trays and moving between top and bottom racks halfway through. Let cool for 10 minutes before serving. 

Make Ahead

While these cheese straws are at their crispy, savory best the day they’re made, you can bake them in the morning and let them sit at room temperature for a party in the afternoon or evening. If there are leftovers (unlikely), store them in an airtight container for up to two days. Rewarm the cheese straws in a low oven for a few minutes to re-crisp them before serving.