Giant Cheese Straw

What’s better than a cheese straw? A giant one of course! Use any of your favourite hard cheese instead of the ones listed below, if you prefer.

By The GH Kitchen TeamPublished: 16 December 2021

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We usually serve this giant pastry cheese straw for Christmas but it's also the perfect canapé for a Jubilee party or even great as a starter when served with a crisp green salad.

Cooking notes: plus chilling and (optional) cooling

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Yields:

12 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 30 mins

Cal/Serv:

177

Ingredients

320 g
ready rolled puff pastry sheet, we used Jus-Rol
1 Tbsp.
Marmite
50 g
Red Leicester, grated
50 g
Cheddar, grated
1
medium egg, beaten

For the dip

4 Tbsp.
mayonnaise
1 Tbsp.
English mustard

Directions

1. Step 1Line a large baking sheet with baking parchment and lay on the pastry sheet. Spread over the Marmite, leaving a 1cm border all around the edges. Sprinkle over most of both the cheeses, leaving a rough 3cm border.
2. Step 2Fold the pastry in 1/2 lengthways, using the lining parchment to help you. Next, using a rolling pin, roll out the stuffed pastry so it's 5mm thick.
3. Step 3Lightly brush the top of the pastry with egg and sprinkle over the remaining cheeses. Chill for 10min.
4. Step 4Preheat oven to 200°C (180°C fan) mark 6. Using a sharp knife, cut the pastry in 1/2 lengthways. Starting from the top, twist the 2 pieces back together, pressing the ends together lightly to stick. Cook for 1hr 10min, covering with foil after 50min, until golden brown and cooked through.
5. Step 5Meanwhile, mix the dip ingredients with some seasoning and set aside. Transfer the cheese straw to a board. Serve warm or at room temperature in slices with the dip.