Pesto Cheese Straws Recipes

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TWISTY CHEESE STRAWS



Twisty cheese straws image

Puff pastry is ideal for canapés. Try twisted with cream cheese and pesto then baked until crispy

Provided by Good Food team

Categories     Canapes

Time 35m

Yield Makes at least 24

Number Of Ingredients 5

100g cream cheese
2 tbsp fresh pesto
320g sheet puff pastry
a little flour , for dusting
1 egg , beaten

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
  • Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
  • Brush with egg and bake for 20-25 mins until risen and golden brown.

Nutrition Facts : Calories 78 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 1 grams protein, Sodium 0.2 milligram of sodium

EASY CHEESE STRAWS



Easy Cheese Straws image

Five ingredients transform into long, crisp cracker sticks. The hand-held snacks make for easy mingling at parties.-Elizabeth Robinson, Conroe, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 5

1/2 cup butter, softened
2 cups shredded sharp cheddar cheese
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 72 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 106mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CHEESE STRAWS IN PESTO



Cheese Straws in Pesto image

Provided by Food Network Kitchen

Categories     appetizer

Time 37m

Yield 40 servings

Number Of Ingredients 7

1 8-ounce package cream cheese, softened
1/4 cup grated parmesan cheese
1 large egg, lightly beaten
Salt
1 16-ounce package frozen phyllo dough (about 40 sheets), thawed
1 stick unsalted butter, melted
Store-bought pesto, for dipping

Steps:

  • Preheat the oven to 375 degrees. Combine the cream cheese, parmesan, egg and 1/4 teaspoon salt in a small bowl; mix well. Spoon into a resealable bag; snip off the corner to make a 1/4-inch-diameter opening.
  • Unfold the stack of phyllo sheets on a clean surface. Working quickly to keep the dough from drying out, brush the top sheet all over with melted butter, then pipe the cheese filling along the long edge of the dough to within 1/2 inch of the ends. Fold the ends over the filling, then roll up the dough to make a straw. Place on a baking sheet; repeat with the remaining phyllo sheets and cheese mixture. Bake until golden, 10 to 12 minutes. Serve the cheese straws with pesto.

CREAMY PHYLLO CHEESE STRAWS IN PESTO



Creamy Phyllo Cheese Straws in Pesto image

Provided by Sandra Lee

Categories     appetizer

Time 30m

Yield 36 straws

Number Of Ingredients 7

8 ounces cream cheese, softened
1 egg, lightly beaten
1/4 cup grated Parmesan
1/4 teaspoon salt
1 box phyllo dough, thawed
8 tablespoons (1 stick) butter, melted
Store-bought pesto, for dipping

Steps:

  • Preheat oven to 375 degrees F.
  • In a small bowl, combine the cream cheese, lightly beaten egg, Parmesan, and salt. Stir to combine. Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
  • Lay out thawed phyllo dough. Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet. Bake until golden, about 10 minutes.
  • Serve warm with pesto for dipping.

PESTO CHEESE STRAW CHRISTMAS TREE



Pesto cheese straw Christmas tree image

Create this tear-and-share pastry tree for a festive family get-together. It's a lovely, playful idea for Boxing Day - and kids will love taking it apart!

Provided by Cassie Best

Categories     Side dish

Time 45m

Number Of Ingredients 5

2 x 320g sheets ready-rolled all-butter puff pastry
6 tbsp pesto
100g mature cheddar, parmesan or gruyère, finely grated
1 egg, beaten
dips of your choice, to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Unroll the two pastry sheets, keeping them on their baking parchment. Spread the pesto over one of the pastry sheets, then scatter over half of the grated cheese. Flip the second sheet of pastry on top and press to stick the two pastry sheets together. Remove the top layer of parchment.
  • Cut out a Christmas tree shape - a large triangle with a little stump at the bottom, using as much of the pastry as possible. Cut a star shape out of the offcuts for the top of the tree. Reserve the rest of the offcuts. Lift the tree onto a large baking tray, brush with the beaten egg, then do the same with the star and press it on the tip. Scatter over the rest of the cheese and gently press to help it stick to the pastry.
  • Cut vertical lines into the sides of the tree, about 1cm apart, leaving a 'trunk' of about 2cm up the middle. Twist the strips of pastry and stick them back down to the tray. Do this with all the pastry 'branches'. Cut the offcuts into straws, and arrange them on another baking tray. You can now wrap and chill the tree and offcuts for up to two days, freeze for two months, or bake straightaway.

Nutrition Facts : Calories 225 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

PESTO CHEESE STRAWS



Pesto Cheese Straws image

Please all the cheese lovers with this innovative Pesto Cheese Straws recipe. These delicious Pesto Cheese straws made with Parmesan, cream cheese and a basil pesto sauce will be the talk of the town.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 16 servings, 3 straws each

Number Of Ingredients 5

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
1 egg, beaten
1/2 cup KRAFT Finely Shredded Parmesan Cheese

Steps:

  • Heat oven to 400°F.
  • Cover baking sheets with parchment. Mix cream cheese and pesto sauce until blended.
  • Unfold 1 pastry sheet on lightly floured surface. Roll out to 12x10-inch rectangle; cut in half to form 2 (12x5-inch) rectangles. Spread half the cream cheese mixture onto 1 cut pastry rectangle; cover with remaining cut pastry rectangle. Cut into 24 (1/2-inch-wide) strips. Twist each pastry strip, then place on prepared baking sheet. Repeat with remaining pastry sheet and remaining cream cheese mixture.
  • Brush with egg; sprinkle with Parmesan.
  • Bake 20 min. or until golden brown. Cool slightly.

Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 15 g, Fiber 0.7603 g, Sugar 1 g, Protein 4 g

PHYLLO CHEESE STRAWS WITH PESTO



Phyllo Cheese Straws With Pesto image

Make and share this Phyllo Cheese Straws With Pesto recipe from Food.com.

Provided by Wildflour

Categories     Lunch/Snacks

Time 40m

Yield 20 straws

Number Of Ingredients 7

8 ounces cream cheese with vegetables, softened
1 egg, lightly beaten
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1 (16 ounce) box phyllo dough, thawed
8 tablespoons butter, melted
store-bought basil pesto, for dipping

Steps:

  • Preheat oven to 375º.
  • In a small bowl, combine the cream cheese, lightly beaten egg, parmesan, and salt. Stir to combine.
  • Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
  • Lay out thawed phyllo dough.
  • Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet.
  • Bake until golden, about 10 minutes.
  • Makes 20 straws.
  • Serve warm with pesto for dipping.

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