Martha Bakes: Puff Pastry Episode | PBS Food

Martha Bakes: Puff Pastry Episode

Martha Bakes Puff Pastry Martha Bakes More Episodes

With Martha Bakes, discover Martha StewartÂ’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

With Martha as your guide (and a little elbow grease), learn to make delicate, buttery puff pastry in your own kitchen. Martha demonstrates how to create the layers upon layers of buttery pastry, and then how to use it in a variety of sweet and savory treats, including the iconic French napoleon.


Watch a Preview

Martha demonstrates how to make puff pastry.


Watch This Week’s Baking Tip

Martha shows how to control the shape of Napoleon puff pastry.

This Week’s Recipe

Cheese Straws

The recipe for these elegant hors d'oeuvres is from "Entertaining."



  • 1 pound puff pastry, about 1/3 recipe
  • 1 teaspoon paprika (optional)
  • 1 cup finely grated Parmigiano-Reggiano or Gruyere cheese
  • 4 tablespoons toasted poppy seeds (optional)


  1. Prepare the puff pastry.
  2. Preheat oven to 375 degrees. If using, mix paprika with cheese. Sprinkle mixture on a work surface. Roll puff pastry to a rectangle approximately 10 inches by 13 inches, pressing dough into cheese to adhere. If desired, sprinkle top of dough with poppy seeds. Press gently with rolling pin to adhere.
  3. Trim sides with a pastry roller. (You will have a rectangle that is roughly 9 by 12 inches.)
  4. Cut the puff pastry into 3/4-inch strips, and twist from one end to the other. Arrange strips, 1 1/2 inches apart, on a Silpat-lined baking sheet. Chill twists on baking sheets until very firm, about 45 minutes.
  5. Bake the cheese straws in middle of oven until golden brown and puffed, about 20 to 25 minutes. Transfer cheese straws to a rack to cool.


This recipe is featured in the "Puff Pastry" episode of Martha Bakes.

Yield: 18 cheese straws


Additional recipes and video clips from the episode are available on including:

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