Love It or Hate It – Marmite and Cheese Straws With a Twist!

My earliest memory of Marmite involves sneaking tastes straight from the jar, much to my grandmother’s mock horror. She swore it was an acquired taste, a secret handshake for those with discerning palates. While other kids craved sweets, I was drawn to its intense, savory depth. Those illicit nibbles sparked a lifelong love affair, and these Marmite and Cheese Straws are a delicious tribute to that unexpectedly fond childhood memory. They’re the perfect blend of flaky pastry, sharp cheddar, and that unmistakable Marmite punch—a combination that always brings a smile to my face.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 7-10 minutes
• Total Time: 22-25 minutes
• Yields: 32 Cheese and Marmite Straws
• Serves: 6-8
• Dietary Type: Vegetarian

Ingredients

• 1 lb fresh puff pastry
• Flour, for dusting
• 2 tablespoons Marmite
• 8 ounces mature cheddar cheese, finely grated

Optional Flavours:

• 2 tablespoons sun-dried tomato paste
• 2 tablespoons gentlemen’s relish
• 2 tablespoons fresh pesto sauce

Equipment Needed

• Baking sheets
• Parchment paper (optional)
• Rolling pin
• Sharp knife or pizza cutter

Instructions

1. Preheat your oven to 220C/425F/Gas Mark 7. Ensure your oven rack is positioned in the center for even baking.
2. Divide the puff pastry into four equal portions. This prevents the pastry from becoming too warm and difficult to work with. Keep the portions you are not currently using in the refrigerator to maintain their coolness.
3. On a lightly floured work surface, roll out one portion of the puff pastry into a rectangle approximately 31cm x 21cm. Use a light touch when rolling to avoid overworking the pastry, which can result in a tougher end product.
4. Spread half of the Marmite evenly over the rolled-out pastry, leaving a small border along the edges. A thin layer is all you need to impart that characteristic Marmite flavor. If using one of the optional flavors, spread that instead.
5. Sprinkle one quarter of the grated mature cheddar cheese evenly over the Marmite-covered pastry. Ensure the cheese is finely grated for even distribution and melting.
6. Fold the pastry in half lengthways, pressing firmly along the edges to seal. This creates the layers that will make the straws flaky. A gentle roll with the rolling pin after folding can help ensure a good seal.
7. Using a sharp knife or pizza cutter, cut the folded pastry into strips approximately 1cm wide. Precise measurements aren’t crucial, but consistent width will ensure even baking.
8. Cut each strip in half, creating shorter straws. Twist each straw several times to create a spiral effect. This not only looks attractive but also increases the surface area for browning.
9. Arrange the twisted straws on baking sheets lined with parchment paper (if using), leaving a little space between each one. Chilling the straws at this point will help prevent them from shrinking during baking.
10. Chill the prepared straws in the refrigerator for 10 minutes before baking, or freeze them until ready to bake.
11. Bake the chilled straws for 7-10 minutes, or until they are golden brown and puffed up, and the cheese has melted and is bubbling. Keep a close eye on them, as baking times can vary depending on your oven. If baking from frozen, you may need to add a few minutes to the cooking time.
12. Once baked, remove the straws from the oven and let them cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
13. Trim the ends of the straws (optional) for a neater presentation. Carefully stand the straws upright in glasses or small jars for an attractive serving presentation.

Expert Tips & Tricks

• Don’t Overwork the Dough: Puff pastry is at its best when treated gently. Overworking the dough will result in a tough, less flaky final product.
• Keep Ingredients Cold: Chilling the pastry and the assembled straws before baking is crucial for achieving maximum puff and flakiness.
• Experiment with Cheese: While mature cheddar provides a classic flavor, feel free to experiment with other hard cheeses such as Gruyere, Parmesan, or Pecorino.
• Add a Kick: For a spicy twist, add a pinch of cayenne pepper or chili flakes to the cheese mixture.
• Make Ahead: These straws can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking, or frozen for longer storage.
• Rescue Soggy Straws: If your straws become slightly soggy after baking, you can crisp them up by placing them back in a preheated oven at a low temperature (around 150C/300F) for a few minutes.

Serving & Storage Suggestions

Serve these Marmite and Cheese Straws warm or at room temperature as an appetizer, snack, or accompaniment to soups and salads. They are particularly delicious with a cold beer or a glass of dry white wine. Store any leftover straws in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to 2 months. Reheat frozen straws in a preheated oven at 180C/350F for a few minutes to restore their crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	568.9 kcal	N/A
Calories from Fat	371g	65%
Total Fat	41.3 g	63%
Saturated Fat	15.3 g	76%
Cholesterol	39.7 mg	13%
Sodium	423 mg	17%
Total Carbohydrate	34.6 g	11%
Dietary Fiber	1.1 g	4%
Sugars	0.8 g	3%
Protein	14.9 g	29%

Variations & Substitutions

• Vegan Version: Use vegan puff pastry and a plant-based cheddar cheese alternative. Substitute the Marmite with a miso paste mixed with a little water for a similar umami flavor.
• Gluten-Free: Use gluten-free puff pastry, readily available in many supermarkets.
• Herbaceous Straws: Add finely chopped fresh herbs such as rosemary, thyme, or oregano to the cheese mixture for a more aromatic flavor.
• Sweet and Savory: For a unique twist, brush the baked straws with a light honey glaze and sprinkle with sea salt.
• Different Spreads: Instead of the listed options, experiment with tapenades, flavored cream cheeses, or even a thin layer of Nutella for a sweet-savory combination.

FAQs (Frequently Asked Questions)

Q: Can I make these straws ahead of time?
A: Yes! You can prepare the straws up to the point of baking and store them in the refrigerator for up to 24 hours or freeze them for longer storage. Just add a few minutes to the baking time if baking from frozen.

Q: What if I don’t like Marmite?
A: No problem! The recipe includes suggestions for alternative spreads like sun-dried tomato paste, gentlemen’s relish, or pesto. You can also experiment with other flavors you enjoy.

Q: Can I use pre-shredded cheese?
A: While pre-shredded cheese is convenient, freshly grated cheese melts more smoothly and evenly. For best results, grate your own cheese.

Q: The straws are browning too quickly. What should I do?
A: If the straws are browning too quickly, lower the oven temperature slightly or cover them loosely with foil during the last few minutes of baking.

Q: How do I prevent the cheese from burning?
A: Make sure the cheese is finely grated and evenly distributed over the pastry. Also, keep a close eye on the straws during baking and remove them from the oven as soon as they are golden brown and puffed up.

Final Thoughts

These Marmite and Cheese Straws are a delightful treat that’s sure to spark conversation. Whether you’re a devoted Marmite lover or a curious newcomer, I encourage you to give this recipe a try. Don’t be afraid to experiment with different flavors and cheeses to create your own signature version. Once you’ve mastered the basics, the possibilities are endless! Share your creations and any feedback—I’d love to hear what delicious twists you come up with. These straws pair wonderfully with a charcuterie board, a bowl of homemade soup, or simply enjoyed on their own with a refreshing drink. Happy baking!