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Canadian Bacon Cheese Straws-easy to make, elegant and delicious -the first appetizer to disappear at any dinner party. A great "bread" with a salad. Simply Sated
4.38 from 8 votes

Canadian Bacon Cheese Straws

An easy & elegant appetizer suitable for two or for a large crowd. They are also a great "bread" to serve alongside a salad. Recipe inspiration: Cooks Illustrated (http://www.cooksillustrated.com/recipes/3226-cheese-straws)
Course Appetizer
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 18 straws
Author Susie Gall


  • 1 sheet puff pastry store-bought, thawed
  • ½ cup Parmesan cheese grated
  • ½ cup cheese Gruyere, grated or Mexican Blend, shredded
  • ½ cup Jones Dairy Farm Canadian Bacon minced
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon coarse salt kosher or sea salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon poppy seeds optional
  • Fresh herbs parsley, basil, rosemary, minced - optional
  • Honey mustard sauce – for dipping optional


  1. 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.
  2. Adjust one oven rack to upper-middle and one to lower-middle.
  3. Preheat oven to 425F.
  4. Line two baking sheets with parchment paper or nonstick baking mats.
  5. In a small bowl, combine Parmesan, shredded cheese, and cayenne pepper.
  6. Sprinkle working surface with cheese mixture then top with puff pastry sheet.
  7. Roll the dough out to a 10x13-inch rectangle. Rolling the dough will press the puff pastry into the cheese mixture.
  8. 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.
  9. Use a pastry or pizza cutter to trim the edges and cut puff pastry into ¾-inch strips.
  10. Carefully pick up each end of a pastry strip and twist the ends in opposite directions into a “straw” or tight corkscrew shape.
  11. Place cheese straw on the prepared baking sheet 1-inch apart. Repeat until all straws are made.
  12. *If wanting to make and bake or freeze for later use, see notes.
  13. Transfer the trays of cheese straws to the refrigerator to cool for 15 minutes.
  14. 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.
  15. Let cooked cheese straws cool on the baking sheet.
  16. If desired, serve with honey mustard sauce or a dip of your choice.
  17. Enjoy!

Recipe Notes

The cooled cheese straws can be kept in an airtight container at room temperature for up to two days. If desired, reheat, uncovered in a 350F oven for 5 minutes before serving.
*If wanting to make the straws now and bake later: wrap each baking sheet tightly with plastic wrap - refrigerate for up to 3 days.
***If wanting to make the straws now to freeze and bake later: cover the baking sheets with plastic wrap and two layers of aluminum foil. Transfer the baking sheets to the freezer for up to 1 month. (When ready to bake, thaw the straws, still covered and on the trays on the counter-top about 2 hours, bake as directed.)