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, which 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 2000s.
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!
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 John Van Dyke’s recipe, 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. If you’re building a party spread, my Turnip Green Dip and Sweet and Sour Meatballs make wonderful additions to the same table.
Recipe Snapshot: Puff Pastry Cheese Straws
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 36
Cuisine: Southern, Vintage
Cooking Method: Oven
Primary Ingredients: Frozen puff pastry, sharp cheddar, Parmesan, butter
Skill Level: Easy
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What Makes This Recipe Special
This is the cheese straw recipe that was served decades ago in the Magnolia Room at Rich’s Department Store in Atlanta. The puff pastry, layered with a combination of cheeses, bakes into delicate, flaky layers. They’re crisp, rich, and spicy enough to keep you reaching for “just one more bite.”
Rich’s may be gone, but the cheese straws remain. Making them brings back a small piece of Atlanta history.
Ingredient Notes
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- Puff Pastry: I prefer high-quality frozen puff pastry sheets like Pepperidge Farm’s, which are widely available. If you can find an all-butter brand such as Dufour, use it. The flavor is noticeably richer. And if you want to make puff pastry from scratch, please do!
- Cheeses: A combination of sharp cheddar and Parmesan gives the straws a bold, layered flavor that holds up well against the buttery pastry.
- Cayenne Pepper: Adjust the amount to suit your preference. A full teaspoon gives you a real kick, so dial it back if you prefer things on the milder side.
- Butter: Softened butter spread on the pastry helps the cheese mixture adhere and adds its own extra layer of richness.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
The cheddar and Parmesan combination is what gives these cheese straws their character, but there are ways to make them your own.
- Use Gruyère in place of the cheddar for a slightly nuttier, more complex flavor. Gouda is another good option with a mild, buttery quality that works nicely.
- Substitute Pecorino Romano for the Parmesan if you want a sharper, saltier bite.
- Stir a pinch of smoked paprika into the cheese mixture, alongside the cayenne, for a subtle smoky flavor and a bit of color.
- Add a teaspoon of dried rosemary or thyme to the cheese mixture for an herbed version. Both pair well with Parmesan.
- Leave out the cayenne entirely and add a little extra black pepper for a version that suits all ages.
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.
How to Make Puff Pastry Cheese Straws
STEP 1. Remove the puff pastry sheets from the freezer and thaw according to the package directions, typically on the counter for about 40 minutes, or overnight in the refrigerator.
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STEP 2. Preheat the oven to 425 degrees. While it heats, combine the sharp cheddar, Parmesan, cayenne, and salt in a bowl and stir them together.
STEP 3. Lay one puff pastry sheet on your work surface and spread the softened butter evenly over it.
STEP 3 (cont’d). Scatter the cheese mixture on top, then lay the second sheet over the cheese. Gently press the edges together to seal the two sheets.
STEP 4. On a lightly floured surface, use a rolling pin to roll the filled pastry out to a 15-inch square.
STEP 4 (cont’d). Then use a sharp knife or pizza cutter to cut across the pastry into 1-inch wide strips. Cut each strip in half lengthwise to give you two shorter pieces.
STEP 5. Twist each piece a few times and place it on a prepared baking sheet. A sheet sprayed with cooking spray works fine, or line it with parchment paper if you prefer.
STEP 6. Bake for 10 to 15 minutes, until the straws are puffed and lightly golden. Keep a close eye on them in the last few minutes. At 425 degrees, they can go from golden to overdone quickly.
Pro Tip
If the pastry has warmed up at any point during this process, slide the baking sheet into the refrigerator for 10 to 15 minutes before baking. Cold pastry going into a hot oven is what creates those dramatic, flaky layers. This step matters more than people expect, so don’t skip it if your kitchen runs warm.
Recipe Tips
- Use freshly grated cheese. Pre-shredded cheese has anti-caking agents that interfere with how it melts into the pastry. Grating your own takes just a couple of minutes and makes a real difference.
- Cut straight down when slicing. Use a sharp knife or pizza cutter and press straight down into the pastry. Sawing back and forth compresses the layers and reduces the puff.
- Watch the bake time closely. These bake quickly at 425 degrees. Start checking around the 10-minute mark and pull them when they’re golden, not dark. Overbaked cheese straws turn brittle and the cheese can taste bitter.
- Use a sturdy container for storage. Cheese straws are delicate. A plastic bag will break them. Use a rigid airtight container to keep them intact.
Serving Ideas
These cheese straws are just as good at room temperature as they are warm, which makes them ideal for entertaining. Set them out alongside a bowl of my Tomato and Roasted Garlic Soup because cheese and tomato are a match made in heaven.
They’re also right at home on a Southern party board with pimiento cheese, smoked sausage, and pickled okra, and a glass of crisp white wine.
For a fuller appetizer spread, round things out with my Spicy Cheese Crackers or Easy Baked Fontina.
How to Store
Store baked cheese straws at room temperature in a sturdy container for 4 to 5 days. A stiff container matters here, since these are delicate and will break if tossed into a plastic bag.
If you want to make a large batch ahead of time, freeze the straws before baking rather than after. Twist the straws, place them on a parchment-lined baking sheet, and freeze until solid. Then transfer them to a container, where they’ll keep for up to 3 months. Bake directly from frozen at 425 degrees, adding 2 to 3 extra minutes to the bake time.
Freezing finished cheese straws is not recommended. Baked puff pastry loses its texture once frozen and won’t re-crisp at all.
Questions About Puff Pastry Cheese Straws
The cheese straws can untwist if the pastry is too warm when the pan went into the oven. Warm pastry loses its shape in the oven before it has a chance to set. Make sure the pastry stays as cold as possible while working. If things warm up, refrigerate the whole baking sheet with the prepared cheese straws for 10 to 15 minutes before baking. Also take a second to press the ends of each twist lightly onto the pan to anchor them.
Plan on 2 per person if they’re part of a larger spread, or 3 to 4 if the cheese straws are the main appetizer.
Yes. Mix the cheeses, cayenne, and salt up to a day in advance and store covered in the refrigerator. Let it come to room temperature for a few minutes before using, so it spreads easily over the butter.
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!
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Recipe
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
- Use freshly grated cheese. Pre-shredded cheese has anti-caking agents that interfere with texture and melting.
- Keep the pastry cold throughout the process. If it warms up at any point, return it to the refrigerator for 10 to 15 minutes before continuing.
- Adjust the cayenne to taste. A full teaspoon delivers noticeable heat; use half a teaspoon for a milder result.
- When slicing into strips, cut straight down with a sharp knife or pizza cutter. Sawing compresses the layers and reduces the puff.
- Watch the oven closely. At 425 degrees these bake quickly and can overbrown in minutes.
- Do not freeze baked cheese straws. Baked puff pastry loses its texture once frozen.
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.
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.