Cheese straws from Barefoot In Paris: Easy French Food You Can Make At Home (page 30) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on September 19, 2023

    My twists were not great form wise, but my guests loved them warm as an appetizer and again in bread basket at dinner. I would make this again and they keep well so if you don't want them warm they're fine made ahead. Love!

  • anya_sf on January 26, 2020

    The pastry was tricky to twist because it must be warm enough to roll, but not too warm to twist neatly. They baked up fine even though they were ugly before baking. I assembled them a day ahead and chilled them overnight before baking, which worked well. They were quite good, but best when fresh.

  • dmass on December 25, 2018

    Always a hit and simple to make. Delicious!

  • Delys77 on April 29, 2013

    Pg. 30 made the pesto variation and it went over very well. They came out very nicely, but I did have to cook a bit longer than suggested, probably another 2 minutes on the first side and another minute or so on the second side. Be careful not to salt too heavily as the pesto is quite savoury. Nice and easy appie or party food.

  • vickster on September 24, 2012

    A simple and irresistible appetizer.

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