Paillettes d'Or

Found in a book from 1958, these cheese straws, called Paillettes d'Or, are incredibly easy to make and are the perfect appetiser with champagne, light white wine or some cocktail.


1/2 portion of puff pastry or simple puff pastry or around 350 g store-bought
150 g cheese like Comté, Beaufort, or even Morbier, finely grated
some smoked salt to sprinkle on top


Heat the oven 200° C hot. Layer a pan or two pans with baking paper. If you are baking two pans at the same time, use convection and set the temperature to 195 or 190° C. 

Visually divide the dough into three parts. Put the cheese on 2/3 of the dough so that 1/3 of the dough remains butter-free. Using a rolling pin, press the cheese in, almost like rolling it in. Fold over the cheese-free part of the dough. Cover the folded part with the remaining layer of cheese dough. Seal the sides carefully. Turn the dough 90 degrees so that it is again lengthwise towards you and roll out as before.

Again, visually divide the dough into three parts. Fold over 1/3 of the dough, like you did before.  Cover the folded part with the remaining 1/3 layer of the dough. Turn the dough 90 degrees so that it is again lengthwise towards you and roll out 4 mm thick.

Cut out 7 mm sticks, either the whole length or cut the dough in half, so that the sticks are shorter. Place them on a pan 2 cm apart as they will get bigger. Sprinkle with some smoked salt (or just salt) and bake in the oven for 10-12 minutes or until golden. Sometimes, it might take a shorter time or longer, which depends on the cheese and the size of the sticks.