Cheese Straw Snakes

Cheese Straw Snakes recipe by Annabel Karmel


Cheese Straw Snakes

Spoil your young witches and wizards with some scrumptiously spooky cheesy snakes. Using olives for eyes and red pepper for a venomous tongue, these slithering snakes are sure to spook any guest!


320g packet puff pastry
25g parmesan, grated
25g gruyere, grated
1 egg, beaten
Poppy seeds
Black olives and red pepper for decoration


  1. Preheat the oven to 200C Fan. Line a baking sheet with baking paper.
  2. Roll the pastry thinly into a large rectangle. Sprinkle half the pastry with cheese, and fold the other half over. Re-roll the pastry to make a rectangle that measures around 35cm x 25cm.
  3. Slice 1½ cm strips from the long side to make long strips.
  4. Loosely wrap each strip around a wooden spoon to make a spiral shape for the snake’s body. Shape one end into the head.
  5. Arrange the snakes on the baking sheet. Brush with egg wash and sprinkle with poppy seeds.
  6. Bake for 12 to 15 minutes. Allow to cool on a wire rack.
  7. Chop the olives into small pieces and add to the snake’s face to make the eye.
  8. Make tongues out of red pepper.

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