Ingredients:

  • 250g all-purpose flour, plus extra for dusting
  • 250g cold unsalted butter, cubed
  • 125ml ice water
  • Pinch of salt
  • 150g sharp cheddar cheese, finely grated
  • 1 tbsp Dijon mustard
  • 1 medium egg, beaten
  • Optional: Poppy seeds or sesame seeds for decoration

Instructions:

  1. Prepare the Puff Pastry (or thaw store-bought): If making homemade, combine flour and salt in a food processor. Pulse in cold butter until mixture resembles coarse crumbs. Slowly add ice water, pulsing until dough just comes together. Turn dough out onto a lightly floured surface and form into a rectangle. Roll out the dough, fold in thirds, turn 90 degrees, and repeat rolling and folding 4-6 times. Wrap in plastic wrap and chill for at least 30 minutes. If using store-bought, thaw according to package directions.
  2. Make the Cheese Filling: Combine grated cheddar and Dijon mustard in a bowl.
  3. Assemble the Cheese Straw Trees: Roll out the puff pastry on a lightly floured surface to about 1/8 inch (3mm) thickness. Spread the cheese filling evenly over the pastry. Fold the pastry in half and gently press to seal. Cut out star shapes using cookie cutters of various sizes.
  4. Bake the Cheese Straw Trees: Place the star cutouts on baking sheets lined with parchment paper. Brush with beaten egg and sprinkle with poppy or sesame seeds (optional). Bake in a preheated oven at 200°C (400°F / Gas Mark 6) for 15-20 minutes, or until golden brown and puffed.
  5. Cool and Serve: Let the cheese straws cool slightly on the baking sheets before transferring to a wire rack to cool completely. Serve warm or at room temperature.