Candy cane cheese straws

Makes: 60 Prepare & Cook:


  • butter, for greasing
  • 1 SpinneysFood Free Range Egg
  • 1 tsp Dijon mustard
  • 2-3 drops Worcestershire sauce
  • 125g parmesan, grated
  • 2 sheets ready-rolled puff pastry
  • 25g sesame seeds (optional)


  1. Grease and line 2 large baking trays with baking paper. Whisk together the egg, mustard and Worcestershire sauce, season and stir in the parmesan until you end up with a stiff paste.
  2. Unroll a sheet of pastry onto a chopping board covered with a large piece of baking paper. Spread the cheese mixture all over the pastry in an even layer.
  3. Lay the second sheet of pastry on top and press down firmly. Place a layer of baking paper over the top and roll the pastry into a rectangle about 30cm x 20cm.
  4. Use a pizza cutter to slice the pastry into 30 1cm wide strips. Cut each strip in half widthways. Twist the strips into candy cane shapes and transfer to the baking trays.
  5. Sprinkle with the sesame seeds, if using, and chill in the fridge for 30 minutes. Preheat the oven to 180°C, gas mark 4.
  6. Bake the canes for 12-15 minutes until the pastry is crisp and light golden brown. Remove from the oven and leave for 10 minutes before transferring to a wire rack to cool completely.
  7. Tie several canes together with ribbon or string, if you like.

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