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Crystallised Ginger Cheese Straws

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Makes 16-18 1x
  • Category: Canapes
  • Cuisine: Christmas


These delicious cheese straws are great to go with drinks on New Years Eve – they’re a real crowd pleaser because they’re both savoury and sweet!


  • Plain Flour (All Purpose Flour), for dusting
  • 1 x 320g (11 oz) Puff Pastry Sheet
  • 100g (3 1/2 oz) Crystallised Ginger, roughly chopped
  • 40g (1 1/2 oz) Pre-Grated Parmesan Cheese
  • Sea Salt
  • 1 Egg, beaten


  1. Pre-heat the oven to 200 degrees (390 farenheit) and line two large baking sheets with baking parchment.
  2. Dust a clean work surface with flour and unroll the pastry sheet. Sprinkle half the sheet with the crystallised ginger pieces, approximately half the parmesan, and a generous sprinkling of sea salt, and fold the other half of the pastry over the fillings like a book.
  3. Using a rolling pin, roll the folded pastry flat to about the thickness of a £1 coin.
  4. Slice the filled pastry into 2cm wide strips (I use a ruler both for measuring and to cut straight lines!) and brush the strips with beaten egg. Sprinkle over the rest of the parmesan.
  5. Gently twist each strip a couple of times and transfer each cheese straw to the baking tray. This will be delicate work, but don’t worry if they look messy; they’ll smarten up as the pastry puffs up in the oven. If you break any also don’t worry, just pinch the break shut and keep going!
  6. Bake the cheese straws in the oven for 10-12 minutes until they’re all puffed up and golden. Leave to cool on the baking tray or transfer to a cooling wrack before serving.