Sweet apple butter and sharp cheddar, twisted up in a flaky pastry—does it get any better than that? These crispy cheese straws will become a fall staple in your house. The recipe comes together in no time, thanks to store-bought puff pastry and apple butter. (Though if you want to make your own apple butter, more power to you. Here’s a great recipe.) I can’t describe how wonderful your kitchen will smell while baking these. The sweetness of the fruit dreamily balances the sharpness of the cheddar. If you want to use only one type of cheddar, go for it. And if you’re looking for some substitutes, I highly recommend Gouda, too. —Carolina Gelen
- Prep time 15 minutes
- Cook time 30 minutes
- Serves 4 to 6
plus 2 teaspoons apple butter, divided
sheet frozen puff pastry (about 8 ounces), thawed
sharp yellow cheddar cheese, grated (about ⅔ cup)
sharp white cheddar, grated (about ½ cup)
- Heat the oven to 375°F (190°C). Line 2 sheet pans with parchment.
- Beat the egg with 2 teaspoons of apple butter and the salt.
- On a lightly floured surface, roll the puff pastry to ¼ inch (about ½ centimeter) thick, if necessary. Evenly spread the ½ cup of apple butter on the pastry, then evenly top with the grated cheese. Fold the pastry in half (starting at the short end if your pastry is a rectangle). Gently press it down to seal the layers. Brush both sides of the folded puff pastry with the egg wash. Position the rectangle so that one of the short ends is facing you. Cut crosswise into 12 sticks. Twist each one and evenly divide between the lined sheet pans. Sprinkle them with flaky salt.
- Bake until deeply golden brown, 25 to 35 minutes, rotating the pan halfway through. Cool for at least 10 minutes before serving—these are great warm or at room temperature.