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Cheese Napoleons

A golden cheese-filled pastry topped with aromatic celery seeds.


Prep time


Cooking time


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  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup oil
  • 2 tablespoons milk
  • 1 pinch celery seed
  • 1 cup cheddar (grated)


Sift flour, measure, then sift again with salt into a mixing bowl. Slowly add the oil, tossing the flour with a fork as you do so. Then cut with a knife or pastry blender if mixture seems too lumpy. Add the milk and stir until the dough clings together. A little more milk may be needed for some flours. Roll out between two 12 inch squares of wax paper into an 8 x 12 inch rectangle. Peel off the top sheet of paper and sprinkle with cheese. Fold the longer side of the pastry over about 1/3  of the way and press down lightly. Then fold over the dough from the other side and press down so that the cheese is now entirely covered. Press the dough strip lightly with your fingers until it is 16 inches long and 2 inches wide. Cut across into 1 inch wide pieces and place on an ungreased baking sheet. Sprinkle the tops with celery seed. Bake in hot oven at 425 degrees for 10-12 minutes, or until golden brown. Makes 16 sticks.