Name: raws with White Cheddar and Black Pepper Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 sheet frozen puff pastry (thawed); 1 cup finely shredded sharp white cheddar cheese; 1 teaspoon freshly ground black pepper; 1 large egg; 1 tablespoon water; 1 tablespoon all-purpose flour (for dusting)

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If you’re searching for a party appetizer that never fails to impress, let me introduce you to these delightful raws with White Cheddar and Black Pepper. Crispy, golden, cheesy, and loaded with just enough bite from freshly cracked black pepper, these cheese straws are the very definition of irresistible. Simple to whip up but absolutely packed with flavor, they’re a nostalgic throwback for some and a new favorite for others. Whether you’re serving drinks, hosting game night, or just want a savory snack, this recipe has all the right moves—delicate puff pastry crunch, melty cheese, and that bold, peppery finish. Get ready for these to disappear faster than you can say “raws with White Cheddar and Black Pepper!”

raws with White Cheddar and Black Pepper Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is its sheer simplicity—just a handful of pantry staples come together to create something spectacular. Every ingredient in these raws with White Cheddar and Black Pepper joins the party for a reason, contributing unmistakable flavor, a tempting aroma, or irresistible texture. Here’s what you’ll need and why it matters:

Puff Pastry Sheet: The golden, flaky foundation that turns each bite into a cloud of buttery goodness.
Sharp White Cheddar Cheese: For that melt-in-your-mouth richness and tang that sets these straws apart.
Freshly Ground Black Pepper: Adds a punchy, aromatic kick; grinding fresh makes all the difference!
Large Egg: Beaten into an egg wash, it gives a glossy finish and helps the cheese stick to every inch of pastry.
Water: Loosens the egg just enough so it brushes on silky smooth.
All-Purpose Flour (for dusting): Prevents sticking so you can roll and twist with ease.

How to Make raws with White Cheddar and Black Pepper

Step 1: Prep Your Baking Sheet and Oven

Let’s start by getting everything ready for your raws with White Cheddar and Black Pepper. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper so your cheese straws won’t stick. Trust me, taking this extra minute can save you from stubborn clean-up later!

Step 2: Roll Out the Puff Pastry

Lightly sprinkle your work surface with flour—just enough to keep things moving smoothly. Unfold the thawed puff pastry and gently roll it out, smoothing any creases and making the sheet a bit larger. This step makes your cheese straws extra crispy and helps fill every twist with flavor.

Step 3: Add the Egg Wash

In a small bowl, whisk together the egg and water for the perfect egg wash. Brush a thin, even layer over the whole pastry. This is the trick for keeping the cheese and pepper in place, plus it gives your raws with White Cheddar and Black Pepper that signature golden color.

Step 4: Sprinkle with Cheese and Pepper

Evenly scatter the finely shredded white cheddar all over the pastry, followed by the full teaspoon of freshly cracked black pepper. If you love a little extra zing or want to play around with flavors, don’t be afraid to add a pinch of smoked paprika or cayenne for extra personality.

Step 5: Seal and Slice the Pastry

Now, gently press the cheesy layer into the pastry using your rolling pin. Fold the pastry in half, short end to short end, and give it a light roll once more. This double layer gives each straw more body and packs in the fillings. Grab your sharpest knife or a pizza cutter and slice the pastry into strips about 1/2-inch wide—consistency means even baking!

Step 6: Twist and Arrange

Here comes the fun part: twist each strip into a pretty spiral and lay them out on your baking sheet, leaving about an inch between each. Give them a final brush of egg wash—this ensures every twist gets perfectly crisp and colorful in the oven.

Step 7: Bake to Golden Perfection

Pop the tray into your hot oven and bake for 12–15 minutes, until your raws with White Cheddar and Black Pepper are deeply golden, puffed, and gloriously fragrant. If you can resist eating them right away, let them cool just a bit before serving—the flavor blooms as they rest!

How to Serve raws with White Cheddar and Black Pepper

Garnishes

For a finishing flourish, you can shower your cheese straws with a pinch of flaky sea salt or more cracked black pepper while they’re still hot. A sprinkle of fresh chives adds color and a mild oniony bite. If you’re feeling fancy, try a quick dusting of smoked paprika or Parmesan for extra flair!

Side Dishes

Raw with White Cheddar and Black Pepper truly shine on an appetizer platter. Pair them with tangy marinara, a caramelized onion dip, or even a bowl of soup for dunking. They also play beautifully next to crisp, fresh veggies or a selection of cured meats and olives for a simple snack board.

Creative Ways to Present

Stack your cheese straws tall in a Mason jar or spread them out like pick-up sticks for a whimsical centerpiece. For parties, bundle them with twine for grab-and-go snacks or nestle them in a vintage glass for a retro vibe. These fun presentations make the raws with White Cheddar and Black Pepper the star of any table!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store your raws with White Cheddar and Black Pepper in an airtight container at room temperature for up to two days. Their crispiness will fade a bit, but a quick reheat restores their magic.

Freezing

You can freeze unbaked cheese straws after twisting but before the final egg wash—just lay them flat on a tray to freeze, then transfer to a ziptop bag. Bake directly from frozen, adding a few extra minutes to the baking time. For already baked cheese straws, let them cool completely before freezing in a single layer to preserve their flakiness.

Reheating

To bring back the fresh-from-the-oven crispness, reheat your raws with White Cheddar and Black Pepper in a 350°F (175°C) oven for about 5 minutes. Avoid microwaving, which can make them soft and chewy instead of delightfully crunchy.

FAQs

Can I use pre-shredded cheese?

Freshly grated cheese melts and fuses better than the pre-shredded kind, which is often coated with anti-caking agents. For the best flavor and texture in your raws with White Cheddar and Black Pepper, grate your cheddar at home—it’s worth the tiny bit of extra effort!

What if I don’t have white cheddar?

No white cheddar? Use sharp yellow cheddar, Gruyère, or even Gouda for a fun twist. While the flavor profile will shift a bit, your cheese straws will still disappear in a flash.

Can I make these ahead for a party?

Yes! You can prepare the straws up to the twisting stage and keep them chilled on a tray under plastic wrap for several hours or even overnight. Brush with egg wash and bake just before guests arrive for maximum crunch and flavor.

How do I prevent the straws from over-browning?

If your oven runs hot, keep a close eye during the last few minutes—they can brown quickly. Rotating the baking sheet halfway through can also help ensure even golden perfection.

Are raws with White Cheddar and Black Pepper vegetarian?

Absolutely! This recipe contains no meat, making it a delicious vegetarian appetizer for any gathering. Just be sure to double-check the cheese if you’re cooking for vegetarians with dietary restrictions about rennet.

Final Thoughts

If you’ve never made raws with White Cheddar and Black Pepper before, now’s the moment to give it a go. With flaky pastry, tangy cheese, and bold pepper, they’re a welcoming, crowd-pleasing treat that’s even more fun to make than they are to eat. You’ll love every last twist—don’t be surprised if these quickly become your signature snack!

raws with White Cheddar and Black Pepper Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 cheese straws 1x
Diet: Vegetarian

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Description

These Puff Pastry Cheese Straws with White Cheddar and Black Pepper are a delightful combination of flaky puff pastry, sharp cheddar cheese, and a hint of peppery kick. Perfect for parties or as a savory snack!

Ingredients

Scale

Puff Pastry:

1 sheet frozen puff pastry (thawed)

Cheese Mixture:

1 cup finely shredded sharp white cheddar cheese
1 teaspoon freshly ground black pepper

Egg Wash:

1 large egg
1 tablespoon water

Additional:

1 tablespoon all-purpose flour (for dusting)

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Puff Pastry: Roll out the puff pastry on a floured surface. Brush with egg wash.
Add Cheese: Sprinkle cheddar and black pepper over the pastry. Fold, cut into strips, twist, and place on the baking sheet.
Bake: Brush with more egg wash and bake for 12–15 minutes until golden.
Serve: Let cool slightly before serving.