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Puff Pastry Cheese Straws

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.

Puff Pastry Cheese Straws mounded on a serving board.

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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!

🔪 How to Make Puff Pastry Cheese Straws

Thaw the puff pastry sheets according to the package directions. Preheat the oven to 425 degrees.

Grated cheese in a mixing bowl.

Mix together the cheeses, pepper, and salt.

Photo collage showing the assembly of the puff pastry and cheese layers.

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.

Layered puff pastry rolled out on a cutting board.

On a lightly floured surface, use a rolling pin to roll the pastry out to a 15” x 15” square.

Puff pastry cut into strips on a cutting board.

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.

Twisted strips of puff pastry on a baking sheet.

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.

(Note: if the puff pastry becomes warm at any time, 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.)

🍚 How to Store Puff Pastry Straws

Store the cheese straws 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.

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Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

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Puff Pastry Cheese Straws mounded on a serving board.

Puff Pastry Cheese Straws

Recipe for the famous Rich's Department Store (Atlanta) Puff Pastry Cheese Straws. Sharp cheddar and Parmesan encased in light, flaky puff pastry.
5 from 4 votes
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Course: Appetizers
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 36 servings
Calories: 110kcal
Author: Lana Stuart

Ingredients

  • 2 sheets frozen puff pastry
  • 2 cups grated sharp cheddar cheese
  • 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.
  • 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 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.
  • 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

Serving 1 | Calories 110kcal | Carbohydrates 6g | Protein 3g | Fat 8g | Saturated Fat 3g | Cholesterol 9mg | Sodium 87mg | Potassium 17mg | Fiber 1g | Sugar 1g | Vitamin A 114IU | Vitamin C 1mg | Calcium 57mg | Iron 1mg

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.

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— This post was originally published on January 31, 2014.

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17 Comments

  1. What is the best way to store these? Can they be frozen?Thanks.

    1. 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.

  2. The cheese puffs sound good and easy. Always love the history you give with your recipes.

  3. gloria patterson says:

    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

  4. Do you recall the name of the Pink Pig? I do.

    Miss P

    1. Lana Stuart says:

      Ummmm…. Priscilla??

      1. Yes. Congratulations, you passed today’s memory test. Stay tuned for tomorrow’s quiz.

        Miss P

  5. 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!

    1. Lana Stuart says:

      There’s surely nothing like it any more, is there?

      1. Sally Taft says:

        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~

        1. Lana Stuart says:

          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!

  6. Diane {Created by Diane} says:

    these look fantastic Lana!

    1. Lana Stuart says:

      Thanks so much, Diane.

  7. 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.

    1. Lana Stuart says:

      Rich’s was definitely one-of-a-kind, wasn’t it? I wish we still had it :-)

  8. 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.

    1. Lana Stuart says:

      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.