Michel Roux’s Cheese Straws


  • 400g puff pastry
  • egg wash, (1 egg yolk mixed with 1 tbsp milk)
  • 80g emmenthal or parmesan, freshly grated
  • 1 tsp sweet paprika
  • 1 pinch cayenne pepper


  • Line a baking tray with greaseproof paper.
  • On a lightly floured surface, roll out the pastry to a 28 x 12cm rectangle, about 2mm thick.
  • Roll it loosely over the rolling pin and unroll it onto the prepared baking tray.
  • Refrigerate for 20 minutes.
  • Preheat the oven to 180C/gas 4.
  • Brush the entire surface of the pastry with eggwash and sprinkle over the grated cheese evenly.
  • Mix the paprika and cayenne together and dust it over the surface.
  • Use a cook’s knife to trim the edges of the pastry, then halve it lengthways to make 2 bands, each measuring 14 x 12cm.
  • Cut each piece into 1cm wide strips, making 24 straws in all.
  • Lift each cheese straw with a palette knife, hold both ends and twist them 6 times in opposite directions to make a spiral.
  • Put the straws on a baking sheet and bake for 5-6 minutes.
  • Remove from the oven and immediately transfer to a wire rack carefully.
  • Leave to cool slightly.
  • Arrange the cheese straws in a tall goblet or on a plate and serve, preferably while still warm.