Prep 15 mins
Cook 10 mins
Another one of my daughter's recipes - she always makes these for us when she is home. Cheesy, crispy and flaky pastry straws with a lick of marmite - great for pre-dinner drinks, picnics, lunch boxes or snacks. The Marmite company has a very clever advert that announces that you either LOVE Marmite or HATE it! I love it, that's why it has been added to these delicious Cheese Straws........however, if you HATE it - I have suggested alternatives. My daughter only ever uses Marmite in her cheese straws - but then she is also a Marmite lover! Serve these in a tall glass for tasty appetiser nibbles - if you are using the other flavours, you can lable the glasses so Marmite haters can be pre-warned! Have fun! (For all my Aussie friends - PLEASE use Vegemite if you REALLY have to!!!)
- 1 lb fresh puff pastry
- 2 tablespoons marmite
- 8 ounces mature cheddar cheese, finely grated
- 2 tablespoons sun-dried tomato paste (optional)
- 2 tablespoons gentlemen's relish (optional)
- 2 tablespoons fresh pesto sauce (optional)
- Preheat the oven to 220C/425F/Gas 7.
- Divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge).
- On a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm.
- Spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese.
- Fold the pastry over lengthways and press firmly together.
- Cut about eight 1cm wide strips then cut each strip in half (so the straws aren’t too long) and twist.
- Arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted.
- Trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws.
- Alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time.
My local grocery store sells very good puff pastry ("President's Choice", for all my fellow Canucks), that doesn't even need rolling out, and a friend brought me "Squeezy Marmite" from England. Makes this the easiest husband-pleasing recipe ever. (DH is very proud any time he can convince a Canadian to love Marmite) Hardest work was grating the cheese. Oh the horror! My local patisserie sells cheese straws for about $2.50 each, and they don't even add Marmite! This recipe is good enough to sell!
Since I have marmite onhand this was not a problem, although I did make half of them with marmite & the other half with sun-dried tomato paste, & both were equally tasty, especially with the sharp cheddar that I used! Fun to make to to serve, & a joy to eat! Thanks for a great addition to my finger food buffet! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]
We recently moved to the south and I overheard someone talking about cheese straws. I have never had them so of course I went to Zaar to see what I could find. Came across this recipe and was intrigued with Marmite never heard of that either. Being the adventurous type I had to try it. So off to the internet I went, I found a store that sold it where I live. When my husband tried it he was so taken back because it tasted so much like Vitam-R (a little saltier) which he had while staying with his Omi and Opa in Germany. When I first tasted Marmite I wasnâ€™t sure but there was something about it that keeps me coming back for more. Here are some of my thoughts. Puff pastry in the USA must be a little different than in France. Only two puff pastries per box try folded on top of each other. I ended up dividing the ingredients and treating it like two larger per portions rather than four. I think that this was a mistake I should have gotten another box of pastry. I will do this when I make them for Christmas. What happened is there was too much inside the straws and it was over powering the pastry, also because of this the pastry was having a hard time browning to a light crispy texture. The flavor was a nice combination the aged cheddar and marmite complement each other well but next time I will use a little less marmite, just personal taste. I am still giving it 5 stars because We really liked them. Thank you for a new culinary adventure and bring back an old memory.