Skip to main content

Makes ± 20 cheese straws 

Prep time:  25 minutes 

Cook time: 25 minutes 


  • 2 x 250g sheets store bought all-butter puff pastry
  • Flour, for dusting
  • 1 x 140g jar Goldcrest Sun-Dried Tomato Pesto 
  • 50g Parmesan cheese, divided
  • ½ tsp cayenne pepper
  • 1 egg, beaten with a splash of water 


  1. Preheat oven to 200˚C.
  2. On a lightly floured surface roll out the two sheets of puff pastry.
  3. Spread the Goldcrest Pesto generously over one sheet. 
  4. Sprinkle with half of the parmesan cheese and cayenne pepper. 
  5. Place the second sheet of pastry on top and then roll them out until well sandwiched together. 
  6. Cut into thin strips with a sharp knife. 
  7. Grab both ends of each strip, twist twice and then press down firmly to seal the edges.
  8. Transfer onto a baking tray lined with baking paper. 
  9. Place twists in the fridge to firm up for 15-20 minutes. 
  10. Brush twists with egg wash. 
  11. Sprinkle over the remaining parmesan.
  12. Bake for 25 minutes until golden brown.
  13. Allow to cool slightly and serve. 


Cocktail serving suggestion: 

Serve alongside a Goldcrest Honey and Lemon G&T


  • 50ml gin
  • 15ml fresh lemon juice
  • 15ml Goldcrest Honey 
  • 200ml tonic water 
  • Ice
  • Lemon slices, to garnish


  1. Add ice to a tall glass. Pour in the gin and lemon juice. 
  2. Drizzle in the Goldcrest honey and mix. 
  3. Top with tonic water and garnish with lemon slices. 
  4. Serve.