Serve this vintage recipe for the famous Rich’s Department Store (Atlanta) Puff Pastry Cheese Straws for any occasion where a little nibble is called for. The straws are composed of sharp cheddar and Parmesan encased in light, flaky puff pastry.
This recipe for Puff Pastry Cheese Straws comes from the old Rich’s Department Store that was an Atlanta fixture for decades. Rich’s was founded in 1867 and was the shopping destination for the Atlanta region until it finally merged with Macy’s in the early part of this century.
I remember going to Rich’s with my grandparents when I was a child. My most vivid memory of Rich’s is the Pink Pig, a little train that ran through the toy department. My sisters and I loved riding the Pink Pig! What a treat that was.
A popular feature at Rich’s was the Magnolia Room restaurant. It was in the Magnolia Room that these cheese straws were served. According to the Atlanta Journal-Constitution, this was the recipe of John Van Dyke, who was the executive chef for more than 20 years.
Serve these cheese straws with your favorite adult beverage. They’re perfect for New Year’s Eve parties, football parties, birthday parties, afternoons around the pool, or just a weekday snack!
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Oven
Total Time: 40 Minutes
Servings: 36
Primary Ingredient(s): Frozen puff pastry, cheddar cheese, Parmesan cheese, cayenne pepper, butter
Skill Level: Easy
What You’ll Like About This Recipe
- You’ll need just a very few ingredients to recreate this classic appetizer in your own kitchen.
- Its versatility makes it an option for any gathering or as a simple afternoon snack.
- They can be prepared in advance.
- Preserves the memories of a cherished Atlanta institution.
WHAT PEOPLE ARE SAYING …
“Rich’s – my very favorite store of all time. I remember seeing Mr. Rich walking thru the store keeping an eye on things. I do miss it!”
— Beth
You’ll also find this recipe in my cookbook!
You can see this recipe on page 13 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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- Puff Pastry — If you’d like to try your hand at making puff pastry from scratch, please do! I normally opt for high-quality frozen puff pastry sheets like Pepperidge Farm’s.
- Cheeses — A combination of sharp cheddar and Parmesan provides a rich flavor.
- Cayenne Pepper — Adjust the amount to suit your heat preference; it adds a subtle kick that complements the cheeses.
- Butter — Softened butter helps the cheese mixture stick to the pastry and adds its own layer of richness.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Puff Pastry Cheese Straws
- Thaw the puff pastry sheets according to the package directions.
- Preheat the oven to 425 degrees.
- Mix together the cheeses, pepper, and salt.
- Spread one puff pastry sheet with the softened butter. Top with the cheese mixture. Place the second puff pastry sheet on top. Gently press the open ends of the pastry together.
- On a lightly floured surface, use a rolling pin to roll the filled pastry out to a 15” x 15” square.
- Use a sharp knife or pizza cutter to cut across the pastry in 1-inch wide pieces. Cut down the length of the pastry to halve each strip.
- Twist each piece and place on a sprayed or greased baking sheet (you can also line the sheets with baking parchment if you prefer). Bake for 10-15 minutes until puffed and lightly browned.
👉 PRO TIP: If the puff pastry becomes warm at any time during the process, return it to the refrigerator for 10-15 minutes until chilled. It is important that the pastry be chilled when it goes into the oven.
Tips for Success
- Be sure to use freshly grated cheese for this recipe. Pre-shredded cheese has anti-caking agents that can interfere with the texture. This small extra effort goes a long way here.
- Feel free to adjust the spice. If you really enjoy extra heat, bump up the cayenne. If you’re making these for the church potluck, maybe dial it back for the folks who think black pepper is too spicy.
- It’s very important that puff pastry be as cold as possible going into the oven in order to get the maximum “puff” from the dough. I almost always place a prepared puff pastry recipe back into the refrigerator for at least 15 minutes before baking to ensure that it’s quite chilled.
Serving Suggestions
These cheese twists are just as good at room temperature as they are warm. Serve them with:
- A bowl of my Tomato and Roasted Garlic Soup because cheese and tomato are a match made in heaven.
- A glass of crisp white or light-bodied red wine goes very well alongside a few cheese straws.
- Add them to a southern-themed party board with pimiento cheese, smoked sausage, and pickled okra for a terrific snack spread.
How to Store
Store at room temperature in a tightly sealed, airtight container for 4 to 5 days. Freezing is not recommended, as baked puff pastry loses its texture when frozen.
Questions About Puff Pastry Cheese Straws
You can make them up to 4 days in advance and store them tightly sealed. Use a sturdy container for storage as they’re delicate and tend to break if tossed into a plastic bag.
Sure! Gruyère and Gouda both work for this recipe. Just make sure whatever you use melts well.
And that’s all there is to it! Whether you remember these from Rich’s Department Store or you’re trying them for the first time, they’re bound to become a favorite. Let me know in the comments if you make them—I love hearing from y’all!
More Recipes You’ll Like
Check out all my delicious southern comfort food recipes!
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Recipe
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Puff Pastry Cheese Straws
Ingredients
- 2 sheets frozen puff pastry
- 2 cups grated sharp cheddar cheese
- ⅓ cup grated Parmesan cheese
- 1 teaspoon cayenne pepper more or less to taste
- Dash of salt
- 2 tablespoons softened butter
- Cooking spray
Instructions
- Thaw the puff pastry sheets according to the package directions.2 sheets frozen puff pastry
- Preheat the oven to 425 degrees. Mix together the cheeses, pepper, and salt.2 cups grated sharp cheddar cheese, ⅓ cup grated Parmesan cheese, 1 teaspoon cayenne pepper, Dash of salt
- Spread one puff pastry sheet with the softened butter. Top with the cheese mixture. Place the second puff pastry sheet on top. Gently press the open ends of the pastry together.2 tablespoons softened butter
- On a lightly floured surface, use a rolling pin to roll the pastry out to a 15” x 15” square. Use a sharp knife or pizza cutter to cut across the pastry in 1-inch wide pieces. Cut down the length of the pastry to halve each strip.
- Twist each piece and place on a sprayed or greased baking sheet.Cooking spray
- Bake for 10-15 minutes until puffed and lightly browned.
Notes
- Note that if at any time the puff pastry becomes warm, return it to the refrigerator for 10-15 minutes until chilled. It is important that the pastry be chilled when it goes into the oven.
- Store at room temperature in a tightly sealed, airtight container for 4 to 5 days. Freezing is not recommended.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on January 31, 2014. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
What is the best way to store these? Can they be frozen?Thanks.
Store them at room temperature in an airtight container for 4 to 5 days. Don’t freeze – baked puff pastry loses its texture when frozen.
The cheese puffs sound good and easy. Always love the history you give with your recipes.
I started to skip reading this because most of the recipes take so much work. BUT you are a woman after my heart “Puff Pastry store bought” I will be making these
Do you recall the name of the Pink Pig? I do.
Miss P
Ummmm…. Priscilla??
Yes. Congratulations, you passed today’s memory test. Stay tuned for tomorrow’s quiz.
Miss P
Rich’s – my very favorite store of all time. I remember seeing Mr. Rich walking thru the store keeping an eye on things. I do miss it!
There’s surely nothing like it any more, is there?
Ah yes the Pink Pig! It was my job to rebrand Rich’s to Macy’s in there corporate special events dept. The tradition began in 1953. Our office brought the beloved tradition back in 1990 to the Lenox store! It was alot of work but worth it!
Sally~
I loved Rich’s so much and hated to see it go. It was such a special treat to go downtown with our grandmother for shopping and lunch at Rich’s. Great memories!
these look fantastic Lana!
Thanks so much, Diane.
Thanks for the referance to Rich’s. How I miss it! For a small town NC girl,married to a Georgia boy – what fun to shop in Atlanta at Rich’s!
I have made these cheese sticks using different cheese and spices. Very good with pasta dishes and soup. Enjoy your blog. Thanks.
Rich’s was definitely one-of-a-kind, wasn’t it? I wish we still had it :-)
Hi, Lana!
I came across your recipe on Pinterest, and when I saw that we had the same name I couldn’t resist visiting your blog! I never pass up a chance to meet another Lana. =)
This recipe looks fantastic, and it’s nice to see something different for the Super Bowl. I’m excited to start browsing through your other recipes.
Hi Lana! Nice to meet you. There aren’t that many of us, are there? So glad you found the blog and I hope you find some recipes to enjoy.