6 sheets of filo pastry (defrosted in the packaging)
6 tbsp olive oil
Kitchen tools
Brush
Baking paper
Preparation method
Preheat the oven to 200 °C.
Halve the jalapeño peppers lengthwise, remove the seeds and finely slice the flesh.
Combine the jalapeño with the cheddar, cream cheese and mustard.
Brush a sheet of filo pastry with some olive oil. Spoon 1/6 of the jalapeño filling along one side of the filo pastry sheet but leave the edges free. Fold the sides of the filo pastry over the filling. Firmly roll up the pastry Brush the edges with water to seal.
Repeat the steps above to make another 5 cheese straws. Place on a baking tray lined with baking paper. Brush the cheese straws with olive oil. Bake in the oven for 8 minutes until golden brown and crispy.
Variation tip: You can ring the changes with the filling as you please. Try adding a few slices of cooked ham or Spanish chorizo. Or add 2 tablespoons finely chopped chives or coriander.
