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Be sure to allow enough time to defrost the puff pastry. To thaw frozen puff pastry, let it sit in the refrigerator overnight or on the counter for 30-60 minutes.
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Adjust one oven rack to upper-middle and one to lower-middle.
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Preheat oven to 425F.
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Line two baking sheets with parchment paper or nonstick baking mats.
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In a small bowl, combine Parmesan, shredded cheese, and cayenne pepper.
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Sprinkle working surface with cheese mixture then top with puff pastry sheet.
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Roll the dough out to a 10x13-inch rectangle. Rolling the dough will press the puff pastry into the cheese mixture.
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Sprinkle the top of the puff pastry with minced ham, poppy seeds and coarse salt then gently roll the dough with a rolling pin so that the ham, poppy seeds and salt are slightly pressed into the dough.
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Use a pastry or pizza cutter to trim the edges and cut puff pastry into ¾-inch strips.
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Carefully pick up each end of a pastry strip and twist the ends in opposite directions into a “straw” or tight corkscrew shape.
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Place cheese straw on the prepared baking sheet 1-inch apart. Repeat until all straws are made.
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*If wanting to make and bake or freeze for later use, see notes.
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Transfer the trays of cheese straws to the refrigerator to cool for 15 minutes.
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After cheese straws have chilled, transfer baking sheets to the oven and bake 8-13 minutes or until golden brown and puffed. Switch and rotate the trays halfway through baking.
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Let cooked cheese straws cool on the baking sheet.
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If desired, serve with honey mustard sauce or a dip of your choice.
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Enjoy!