Rosemary–Parmesan Cheese Straws

Crispy, fragrant, and delicately cheesy, these Rosemary–Parmesan Cheese Straws are a delightful savory treat.

They are buttery, flaky, and full of fresh rosemary aroma — perfect for springtime gatherings, picnics, or simple tea-time snacking.

Made from a simple dough and twisted into whimsical spirals, these straws look elegant while being wonderfully easy to prepare.

They pair beautifully with soup, salads, dips, or a spring appetizer board.

Why You’ll Love These Cheese Straws

These cheese straws bake up golden, crisp, and full of flavor.

Fresh rosemary adds brightness, Parmesan adds richness, and the dough folds together quickly with just a few ingredients.

Twisting the strips is fun and effortless, making this recipe great even for beginner bakers.

They look impressive but require very little hands-on work.

Ingredients:

1 egg yolk
pinch of salt
1 tablespoon minced fresh rosemary
5 oz very cold unsalted European-style butter, cut into cubes
¼ cup cold water or cold milk
1 large egg
1½ cups freshly grated Parmesan cheese (plus extra for topping)
1 teaspoon water (for egg wash)

Creative Process

Prepare the dough.

In a large bowl, whisk together the flour, salt, and rosemary.

Cut the cold butter into the dry ingredients using a pastry blender or two forks until the mixture resembles coarse crumbs with pea-sized pieces.

Add the cold water or milk and stir until a shaggy dough forms.

Roll and fold.

Lightly flour your work surface.

Turn the dough out and pat it into a rectangle.

Roll into a larger rectangle, sprinkle with 4–5 tablespoons of grated Parmesan, fold like an envelope, and roll out again.

Prepare the baking trays.

Preheat the oven to 400°F (200°C).

Line two baking sheets with parchment paper.

Make the egg wash.

In a small bowl, whisk the egg with 1 teaspoon of water. Set aside.

Cut and twist.

Slice the dough into strips.

Working with one strip at a time, twist it gently and place on the baking sheet, leaving space between each.

Brush with egg wash and sprinkle with Parmesan.

Bake.

Bake for 10–15 minutes, until the bottoms are golden and the tops are lightly crisp.

Let cool on the trays for 3–5 minutes, then transfer to a rack to cool completely.

Storage Tips

Store in an airtight container for up to 2 days.

They can be reheated for a few minutes to refresh their crispness.

See how we cooked this in class

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