THE ULTIMATE CHEESE STRAWS RECIPE
Excerpted from Breaking Breads by Uri Scheft (Artisan Books). Copyright © 2016. Photographs by Con Poulos. These cheese straws are the ultimate snack. I am...
Provided by Uri Scheft
Categories snack
Number Of Ingredients 5
Steps:
- Line a rimmed sheet pan with parchment paper. In a small bowl, whisk the egg, water, and salt together to make an egg wash, and set it aside. Lightly flour a work surface and set the puff pastry on top. Roll it to form a 15-by-10-inch rectangle with a long edge facing you, flouring the bottom and top of the dough as needed so it doesn't stick (don't overflour the pastry or it will toughen-you just want a light coating so it doesn't stick to the work surface). Use a pastry brush to lightly coat the entire surface of the rectangle with the egg wash, and then sprinkle half the cheese evenly over the entire surface. Press lightly on the cheese with a rolling pin to smash the cheese into the dough (try to do this without further rolling or flattening the dough-you just want to get the cheese to stick). Use the rolling pin to lift and flip the dough over. Egg-wash the second side, cover it with the remaining cheese, and press it in. Use a pizza wheel, chef's knife, or bench knife to divide the dough in half lengthwise so you have two 5-by-15-inch strips. Then slice each strip crosswise into 1½-inch-wide strips (you'll end up with 20 strips). Hold the ends of a strip and twist it like the threads on a screw. Place the twisted strip on the prepared sheet pan, and repeat with the remaining dough. Cover with plastic wrap and refrigerate for at least 20 minutes or up to overnight. Preheat the oven to 375°F. Bake the cheese twists, rotating the sheet pan midway through, until they are golden brown and the cheese is nicely melted, 12 to 15 minutes total. Remove from the oven and let them cool on the sheet pan before serving. Note: Freeze some or all of the unbaked cheese twists on the sheet pan. Once they are frozen, transfer them to a resealable freezer bag and freeze for up to 1 month. When you want to serve them, they can go directly from the freezer to the hot oven to bake (they may need a few extra minutes to brown). You can also cut them into thirds crosswise to make mini hors d'oeuvres-size twists.
CHEESE STRAWS
Paula Deens Cheese Straws recipe can be made in as littel as eight minutes. Combining flour, sharp cheddar cheese with butter make this an easy recipe to create at home.
Provided by Paula Deen
Categories baking cheesy entertaining
Time 8m
Yield 5 dozen
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 °F.
- Sift together the flour, cayenne and salt and set aside. Using an electric mixer, cream together the butter and cheese until blended. Add the flour mixture slowly, beating at low speed, then continue to beat for 5 minutes, until very creamy, scraping down the sides of the bowl several times.
- Using a cookie press with a star tip, make 3-inch-long cheese straws, leaving at least 1/2 inch between each on an ungreased cookie sheet.
- Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. Makes approximately 5 dozen cheese straws.
CHEESE STRAWS
This is a favorite Christmas recipe of my father's and husband's. It's fairly simple to do and tastes good.
Provided by Leigh
Categories Appetizers and Snacks Cheese
Time 30m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
- In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
- Bake in preheated oven for 10 to 15 minutes, or until crisp.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 5.5 g, Cholesterol 20 mg, Fat 6.8 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 160.9 mg, Sugar 0.1 g
CHEESE STRAWS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 12 straws
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment.
- Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
- Preheat the oven to 400 degrees F.
- Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.
CHEESE STRAWS
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 4 dozen cheese straws
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
- In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
- Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
- With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.
SOUTHERN CHEESE STRAWS
You need something to put out when people come over for a drink. Or when you need something savory in the afternoon when you wish someone was coming over for a drink. You can roll the batch into a couple of logs, freeze and slice and bake off a dozen or so at a time.
Provided by Kim Severson
Categories appetizer
Time 1h
Yield About five dozen
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Grate cheese.
- In a food processor, pulse dry ingredients until combined, then add cheese and butter. Process until dough becomes smooth and has the texture of Play-Doh. Alternately, make the dough in a stand mixer by creaming cheese and butter until smooth. Then combine dry ingredients in a bowl and combine with butter mixture at low speed until smooth.
- Shape the dough into a cylinder, wrap with plastic wrap or parchment and allow to rest for 20 minutes. Or store in the refrigerator until ready to bake.
- Bring dough to room temperature and pack it into a cookie press fitted with a star disk. Pipe long ribbons of dough across the baking sheet lined with parchment paper or a silicone mat, about an inch apart. Then cut into six-inch lengths. Repeat with remaining dough. Dough may also be hand-rolled into long ropes and cut to size, or shaped into a cylinder and sliced into rounds and baked.
- Bake for about 13 minutes or until the edges just begin to brown. Store between sheets of parchment or waxed paper in an airtight container. Will keep for up to three weeks.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 25 milligrams, Sugar 0 grams, TransFat 0 grams
HOMEMADE CHEESE STRAWS
Ever since her catering days, Martha has been baking these light-as-air cheese straws. You can buy versions, but nothing rivals cheese straws fresh out of the oven. For a variation, try rolling the puff pastry in poppy seeds, paprika, or sesame seeds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 3 dozen
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll out pastry dough to a 9-by-20-inch rectangle. Sprinkle 3/4 cup cheese over center of dough. Starting at the near short end, fold dough into thirds, enclosing cheese. Wrap in plastic; refrigerate 1 hour. Repeat. Wrap in plastic; refrigerate at least 4 hours or overnight.
- Cut dough in half; wrap half in plastic, and refrigerate. On a lightly floured surface, roll out half the dough to a 12-by-15-inch rectangle about 1/8 inch thick. (Do not press too hard on edges.)
- Using a pastry brush, dust off excess flour; brush beaten egg over dough until well moistened. Sprinkle 1/2 cup plus 2 tablespoons cheese and a pinch of salt over lower half of dough. Fold top half over cheese-covered half. Gently press to seal. Brush top of dough with beaten egg; sprinkle with remaining 1/2 cup plus 2 tablespoons cheese and a pinch of salt.
- Trim dough to 12 by 6 1/2 inches with a pastry wheel or knife. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes. Repeat with remaining dough, cheese, and salt.
- Preheat oven to 375 degrees. Using a pastry wheel, cut dough into 3/8-by-12-inch strips; twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes.
- Bake until golden and cooked through, about 18 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool. Store in airtight containers at room temperature up to 1 day.
EASY CHEESE STRAWS
Five ingredients transform into long, crisp cracker sticks. The hand-held snacks make for easy mingling at parties.-Elizabeth Robinson, Conroe, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 72 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 106mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE STRAWS
A fellow schoolteacher gave me this recipe that's since become a family favorite. It's also popular at various church functions featuring eat-with-your-fingers fare.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 10 dozen.
Number Of Ingredients 4
Steps:
- Bring cheese and butter to room temperature; mix them together by hand. Add flour and cayenne; mix well. Use a cookie press with a star or zigzag end place to make strips on ungreased baking sheets., Bake at 350° for 12-14 minutes or until golden brown and as crisp as desired.
Nutrition Facts : Calories 83 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 91mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CHEESE STRAWS
Provided by Matt Lee And Ted Lee
Categories appetizer
Time 30m
Yield 30 straws
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. In a food processor, combine cheese, butter, flour, salt and red pepper, and pulse until mixture resembles coarse crumbs. Add half-and-half, and process on low speed until dough forms a ball.
- On a lightly floured surface, using a lightly floured pin, roll dough to a rectangle 8 by 10 inches and 1/8 inch thick. With a sharp knife, cut dough laterally into thin strips, 1/4 to 1/3 inch wide. Gently transfer each ''straw'' to an ungreased cookie sheet, leaving a 1/4-inch space between them, and bake 17 minutes, or until the ends are barely browned. Let cool.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 25 milligrams, Sugar 0 grams, TransFat 0 grams
SIMPLE CHEESE STRAWS
This is a great snack anytime. The kids just love them.
Provided by SAULS
Categories Appetizers and Snacks Cheese
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a mixing bowl, combine the cheese and butter. Blend in the flour and salt. Form the mixture into 6 balls. Roll the balls into slender "snakes." Cut each "snake" into 4 straws. Bake the straws for about 8 minutes, or until golden brown.
Nutrition Facts : Calories 181 calories, Carbohydrate 8.2 g, Cholesterol 39.9 mg, Fat 14 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 8.8 g, Sodium 219.1 mg, Sugar 0.1 g
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- Sift the flour, mustard, salt and cayenne into a medium bowl. Using an electric mixer, beat the cheese and butter on low speed until well blended. Gradually beat in the flour until completely incorporated. Add the water and beat for 1 minute.
- Turn the dough out onto a lightly floured surface and knead 5 times. On a large sheet of wax paper, roll the dough into a 12-by-9-inch rectangle. Slide the dough onto a cookie sheet and refrigerate until chilled, about 15 minutes.
- Preheat the oven to 425°. Cut the dough in half crosswise, then cut it into 6-by-1/4-inch strips. Transfer the strips to 2 cookie sheets. Bake 1 sheet at a time for about 14 minutes, or until the cheese straws are golden brown and crisp. Let cool slightly, then transfer to a rack to cool completely.
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