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Cheese Straws With Feta And Poppy Seeds

Cheese straws with feta and poppy seeds are a delicious way to serve your guests appetizers or snacks. These cheese straws go really well with beer.

Cheese straws with feta and poppy seeds on a platter

Cheese straws are a perfect snack or appetizer.

If you look at my blog’s appetizer section, you will notice some other recipes for cheese straws. I grew up with them and always loved them.

The cheese straws, especially the homemade ones, are perfect for appetizers or snacks and go perfectly with cold beers.

They have a special place on the table on Easter or Christmas, but Romanians like to make them all year round and serve them as snacks. 

If I had to choose between store-bought cheese straws and homemade ones, I would definitely select the homemade ones.

These little treasures are very easy to make and use common ingredients we all have in our pantries.

Bake them on a chilly day, and the aroma will warm your home and your heart. Serve them on a hot day with a cold beer, and everyone will love you!

Cheese straws with feta and poppy seeds

What ingredients do you need for this recipe:

  • All-purpose flour
  • Cold unsalted butter cubed
  • Feta cheese
  • Eggs
  • Yogurt (or sour cream)
  • Toppings: you can use either poppy seeds, caraway seeds, or sesame seeds, and always coarse salt to sprinkle over the dough before it goes in the oven.

Can I make the dough in advance?

Yes. The dough can be made and used the same day, but you can also keep it in the fridge for a few days or freeze it for later use.

The dough can be frozen for up to 3 months: Shape the dough into 2 rectangles, about 1 inch thick, wrap each piece in plastic wrap, and place them in a sealable bag.

When ready to bake, remove the dough from the freezer, thaw it until pliable, and then proceed with the recipe.

Can I bake the cheese straws in a different shape?

Yes. The dough is usually rolled out on the table and cut into strings.

If you prefer some other shapes, use cookie cutters or a pizza/pasta cutter to shape the dough as you wish.

Coins, triangles, hearts, or special shapes for special occasions are definitely fun to try.

Cheese straws with feta and poppy seeds

Can I freeze the cheese straws after baking them?

Yes, you can. Let the cheese straws cool completely. Store them in an airtight container separating layers with parchment paper or aluminum foil.

Before serving, remove them from the container and let them come to room temperature.

Perfect snack for hungry people! Are you entertaining for the holidays? Make these! What about Easter or a Sunday night? Perfect!

Cheese straws with feta and poppy seeds

More recipes for cheese straws:

Easy Cheesy Crackers

Cheddar Cheese Straws with Cumin

Cheddar Cheese Straws With Black Caraway Seeds

More recipes to love:

Quick Easy Beer Bread Recipe

28 Best Dip Appetizer Recipes

34 New Year’s Eve Appetizers 

If you make this recipe, share it with the hashtag #thebossykitchen on Instagram, Facebook, and Twitter so we can all see what you’re cooking!

Or maybe you want to join The Bossy Kitchen community group, where you can share your creations made from this blog or other sources. Everyone is welcome to join!

Yield: 24 pieces

Cheese Straws With Feta And Poppy Seeds

Cheese Straws With Feta And Poppy Seeds

Cheese straws with feta and poppy seeds are a delicious way to serve your guest's appetizers or snacks. These cheese straws go really well with beer.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 4cups/500g all purpose flour
  • 10.5 Tablespoons/150g cold unsalted butter cubed
  • 2cups/300g Feta cheese crumbled
  • 2 large eggs
  • 6 1/2 tablespoons /100g yogurt(or sour cream)
  • 1 egg beaten to brush the straws before baking them
  • Toppings: poppy seeds, caraway, sesame, coarse salt


  1. Pulse in a food processor flour and butter until the mixture resembles coarse crumbs.
  2. Add crumbled cheese, eggs, yogurt, sour cream, and pulse until you obtain a dough.
  3. Remove the dough from the food processor, wrap it in plastic and refrigerate for an hour.
  4. Bring it back to the kitchen and preheat the oven to 350F/180C.
  5. On a floured counter, roll out the dough to ¼ inch or 5 mm thick.
  6. Then cut 3x1/2 inch or 7.5x1cm strips, about 24 pieces.
  7. Place the strips on the prepared cookie sheet.
  8. Brush each straw with the remaining egg and sprinkle with poppy, sesame, or caraway seeds.
  9. Bake for 15-20 minutes, or until golden.
  10. Finally, transfer them to wire racks to cool.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 229Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 113mgSodium: 134mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 5g

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Sunday 24th of November 2019

Like all Gabriela's recipes that I have tried so far this one is also a big hit. Since I don't have a food processor, I grated the cold butter into the flour to obtain the sandy texture. It was easy to roll the dough after an hour in the fridge, and cut the straws. I wish I had some left over to see how they taste after a day or two. But there aren't any left. Thank you Gabriela!

The Bossy Kitchen

Sunday 24th of November 2019

Thank you, Cristina! I love this recipe as well. The cheese straws come out exactly the way I remember them from my childhood! so happy you loved them too!

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