This recipe for Rosemary Parmesan Cheese Straws has been my go-to for impromptu gatherings, holiday appetizers, and the afternoons when I want a savory treat that feels decadent but is unbelievably simple to prepare. I first pulled this combination together on a rainy Saturday while trying to use a leftover package of puff pastry and a jar of sun-dried tomatoes. The aroma of butter from the pastry mingled with toasted fennel and the bright, piney notes of rosemary, and everyone in the house kept walking by the kitchen. It became a favorite because it tastes like something a pastry chef would make but requires only pantry staples and a few minutes of fuss.

What makes these especially memorable is the contrast between the flaky, melted layers and the crunchy exterior once baked. The Parmesan melts and browns into savory pockets, the fennel seeds add a warm anise finish when toasted, and the sun-dried tomatoes bring a subtle umami sweetness that balances the herb and cheese. I often serve these with a simple bowl of herbed cream cheese for dipping, and they vanish faster than I expect. They are especially welcome with a glass of chilled white wine or a late afternoon tea when friends drop in.

Ingredients

• Puff Pastry: 1 package Pepperidge Farm Puff Pastry Sheets (thawed overnight in the refrigerator). Look for the rectangular sheets in the frozen aisle; thawing slowly in the refrigerator keeps the layers tender.
• Egg Wash: 1 large egg, 1 tablespoon whole milk, 1/2 teaspoon dry mustard powder, 1/2 teaspoon kosher salt, 1/8 teaspoon garlic powder, 1/8 teaspoon black pepper. The egg wash gives a glossy finish and helps the toppings adhere.
• Parmesan: 5 ounces fresh grated Parmesan, divided. Freshly grated cheese browns and melts better than pre-grated blends — I prefer Parmigiano-Reggiano when available.
• Rosemary: 2 teaspoons minced fresh rosemary, divided. Use fresh leaves, stripped from woody stems and finely minced for even distribution.
• Fennel Seeds: 1 1/2 teaspoons fennel seeds, divided. Toast briefly in a dry pan if you want a deeper flavor before sprinkling.
• Sun-Dried Tomatoes: 4 tablespoons finely chopped sun-dried tomatoes, divided. Oil-packed tomatoes bring tender, concentrated flavor; drain and chop finely.

Instructions

Preheat and Prepare: Preheat the oven to 375 degrees F and line two baking sheets with parchment paper. Chilling the pastry trays and having parchment ready prevents sticking and helps the strips keep their shape in the initial bake. Make the Egg Wash: In a small bowl whisk together 1 large egg, 1 tablespoon whole milk, 1/2 teaspoon dry mustard powder, 1/2 teaspoon kosher salt, 1/8 teaspoon garlic powder and 1/8 teaspoon black pepper until uniform. The mustard adds a subtle tang and helps the wash brown evenly. Roll the Pastry: Lightly dust a large cutting board or silicone mat with all-purpose flour. Unfold one sheet of puff pastry and roll into a 10 to 12 inch rectangle about 1/8 inch thick. Repeat with the second sheet. Keep the edges as straight as possible for even strips. Assemble the Layers: Brush the first sheet with egg wash and sprinkle with 1 teaspoon minced rosemary, 3/4 teaspoon fennel seeds, 2 tablespoons chopped sun-dried tomatoes and half the grated Parmesan. Place the second sheet on top, brush the outward side with egg wash and top with the remaining rosemary, fennel, tomatoes and cheese. Lightly roll once to press the toppings into the pastry without compressing the layers too much. Cut and Chill: Using a sharp knife or pastry wheel slice the layered sheets crosswise into 1/2-inch wide strips. Arrange the strips on a lined baking sheet and refrigerate for 10 minutes to firm up; chilled pastry produces better twists. Twist the Strips: Working one at a time, hold each end and twist in opposite directions 3 to 4 times, then place back on the baking sheet about 1 inch apart. Twisting the strips exposes flaky layers and creates crisp ridges when baked. Bake Until Golden: Bake the straws in the preheated 375 degrees F oven for 8 to 10 minutes until puffed and light golden. Turn each straw over and bake another 4 to 6 minutes until both sides are evenly browned and crisp. Watch closely in the final minutes to prevent overbrowning. Finish and Serve: Remove from the oven and cool slightly on a wire rack. Serve warm or at room temperature. They are best the same day but still enjoyable the next day if stored properly.

Storage Tips

After baking, allow the twists to cool completely on a rack so steam does not soften them. Store in a single layer in an airtight container at room temperature for up to 24 hours for best crunch. For longer storage, freeze cooled twists in a single layer on a sheet pan, then transfer to a sealed freezer bag for up to 1 month. Reheat frozen or day-old twists in a 325 degrees F oven for 5 to 8 minutes to crisp them up; avoid microwaving as that will make them soggy.

Ingredient Substitutions

If you need to adapt the flavor, swap Parmesan for 5 ounces of sharp Pecorino Romano for a saltier finish, or use 5 ounces of aged cheddar for a milder, creamy melt. For herb variations, try 2 teaspoons minced thyme or sage instead of rosemary. To make this dairy free, use a plant-based grated cheese and an egg replacer for the wash, and verify the puff pastry is dairy-free; texture will be similar but flavor slightly different.

Serving Suggestions

Serve the twists warm with a bowl of whipped herbed ricotta, olive tapenade, or a honey-balsamic reduction for dipping. They pair beautifully with a simple cheese board, roasted nuts and chilled white wine for cocktail hour. For a family snack, set them out with sliced apples and grapes for a balanced spread.

Cultural Background

The idea of flavored pastry twists traces to European bakery traditions where laminated doughs are used for both sweet and savory applications. This version combines Mediterranean flavors such as rosemary and sun-dried tomato with the Anglo-Italian love of aged hard cheeses like Parmesan. Puff pastry creates the classic layered texture that bakers in France and elsewhere have refined for centuries.

Seasonal Adaptations

In spring, swap sun-dried tomatoes for finely chopped roasted asparagus tips and scatter with lemon zest for freshness. In autumn, use caramelized shallots and a sprinkle of smoked paprika with thyme for a heartier profile. Each season invites a small switch that shifts the snack from bright to cozy.

Meal Prep Tips

For batch prep, assemble multiple stacked sheets and cut into strips, then freeze the unbaked twists on trays. On the day you want them, transfer to a baking sheet from frozen and bake for an additional few minutes until golden. Use shallow, rimmed baking sheets and parchment to prevent sticking and ensure even browning.

These cheese twists are one of those small, delightful recipes that reward minimal effort with maximum pleasure. Whether you make a single tray for an evening nibble or a double batch for a party, they are easy to customize and almost guaranteed to be the first thing guests reach for. Enjoy making them your own and sharing them with people you love.