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Crispy, flaky, cheesy, pesto filled and bacon-wrapped. This is the next generation of puff pastry cheese straws and they need you. This is more of an assemble then bake situation rather than actually put in real work (lazy baking 101)! And of course, as always, everything is from Aldi UK.

Table of Contents

Okay. Let's not beat around this bush. The recipe is quick and it's beyond easy. So easy you can leave this one up to the kids, and trust that they will make you proud with their tender flaky cheese straws!

Bacon-Wrapped Puff Pastry Cheese Straws
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First, let's talk ingredients. You're going to need...

Puff Pastry sheets (they come already rolled out)
Mozzarella cheese
parmesan or Grana Padano cheese
Pesto
Pancetta

Puff Pastry Cheese Straws Step By Step

Unroll the pastry. Cut a sheet of baking paper and cover with ½ the mozzarella and some parmesan.
Lay the puff pastry over the cheese and gently press down so the cheese will stick to the pastry.
Spread some pesto on to the top side of the puff pastry and cover with the remaining mozzarella and some more parmesan.

Cut the pastry into 1-inch strips and gently wrap with the bacon. Place the twists on a baking tray lined with parchment paper.
Bake until the cheese is golden and bubbling and the bacon is crispy.

And that's it! Yes. I know these puff pastry straws are just begging to be dunked into some steaming hot soup that you made with your own 2 hands.

Maybe, just maybe... tomorrow all the soup dreams will be coming true.

But for now. Just know that you will love these in all their flaky, cheesy, pesto filled glory!

Soups you need to serve with cheese straws!

Puff Pastry Cheese Straws

5 from 1 vote

Print Pin Rate

Prep Time: 5

Cook Time: 15

Servings:

Author: Deborah Rainford

Ingredients

375 g (13 ¼ oz) sheet ready rolled Puff Pastry, Aldi boxes have one sheet
3 tablespoon (3 tablespoon) basil pesto
150 g (1 ¼ cups) Mozzarella
50 g (1 ¾ oz) parmesan or grana padano
10 (10) rashers pancetta or bacon

Instructions

Lay out a piece of baking parchment and sprinkle ½ the cheeses over the paper.
Unroll the puff pastry and gently place it over the cheese. Lightly press down so the cheese sticks to the pastry.
On the top side of the pastry, dollop the pesto and spread using the back of a spoon or a spatula.
Scatter with the remaining cheese.
Cut the pastry into strips and twist with the bacon. Lay the strips on a baking tray lined with parchment paper and bake in the preheated oven for about 15 minutes, until the pastry is cooked, the cheese is golden and bubbling and the bacon is crisp.

Notes

These can be frozen after baking and pulled out one at a time and gently warmed in the oven.

Or store in an air tight container in the fridge for upto 3 days.

Nutrition

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