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  • Prep
    15 min
  • Total
    30 min
  • Servings

Cheese Straws


  • 200g (7 oz.) store-bought puff pastry
  • Flour, as needed
  • 20 ml (4 tsp.) Dijon mustard
  • 1 green onion, finely chopped
  • 5 ml (1 tsp.) fresh thyme sprigs
  • 125 ml (1/2 cup) Armstrong Triple Cheddar Shredded Cheese
  • 1 egg, beaten


  1. Preheat oven to 190°C (375°F).
  2. Cover a clean work surface with flour. Using a rolling pin, roll out the puff pastry, forming an 8 in. x 10 in. rectangle.
  3. Brush the pastry with mustard and sprinkle with green onions and thyme. Top with Armstrong Triple Cheddar shredded cheese. Fold puff pastry in half, length-wise. Using a rolling pin, press down on the pastry, ensuring all ingredients are thoroughly combined.
  4. Cut the pastry into ¾ inch strips, brush them with egg, twist them, and place them on a baking sheet lined with parchment paper. Refrigerate for at least 10 minutes. Cook in the center of the oven for approximately 14 minutes, turning at the halfway mark.

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