Blue Cheese Parmesan Cheese Straws Recipes

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PARMESAN CHEESE STRAWS



Parmesan Cheese Straws image

These rich and buttery breadsticks are a fun change from regular dinner rolls and are fairly easy to make. They're great alongside salads and soups. -Mitzi Sentiff, Annapolis, Maryland

Provided by Taste of Home

Time 30m

Yield 6 dozen.

Number Of Ingredients 6

1/2 cup butter, softened
2/3 cup grated Parmesan cheese
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup whole milk

Steps:

  • In a small bowl, beat butter and Parmesan cheese until well blended. Add the flour, salt and cayenne; mix well. Divide dough in half. On a lightly floured surface; roll each portion into an 18x3-in. rectangle. Cut into 3x1/2-in. strips., Place 1 in. apart on greased baking sheets; brush with milk. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 43 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 71mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

BLUE CHEESE & PARMESAN CHEESE STRAWS



Blue Cheese & Parmesan Cheese Straws image

Make and share this Blue Cheese & Parmesan Cheese Straws recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 40m

Yield 56 straws.

Number Of Ingredients 6

1 large egg
2 tablespoons water
1 cup freshly grated parmesan cheese
1 cup finely crumbled blue cheese (any type)
1 (1 lb) package frozen puff pastry, thawed,unfolded
paprika, for sprinkling over pastry

Steps:

  • Preheat the oven to 400 degrees.
  • Line several baking sheets with parchment paper or spray with nonstick cooking spray.
  • In a small bowl, beat together the egg and water to make an egg wash; set aside.
  • In another bowl, toss together the parmesan and blue cheeses; set aside.
  • On a lightly floured work surface, roll out each puff pastry sheet into a 14-by-10-inch rectangle.
  • Brush both of the pastry sheets to the edges with the egg wash and sprinkle with paprika.
  • Sprinkle the cheese mixture over one of the pastry sheets and top with the other pastry sheet, egg wash side down.
  • Roll out the pastry with a rolling pin to flatten slightly.
  • Cut the pastry in half horizontally with a sharp knife and then lengthwise into 1/2-inch-wide strips.
  • Carefully pick up a stick and, with both hands, twist to form a spiral (left hand counter-clockwise, right hand clockwise).
  • Arrange cheese straws about 1 1/2 inches apart on the prepared cookie sheets, pressing ends onto the sheets.
  • Bake until golden and puffed, about 12 to 15 minutes.
  • Remove from the oven and cool before removing to a serving dish.

PARMESAN CHEESE STRAWS



Parmesan Cheese Straws image

Provided by Food Network

Yield about 75 hors d'oeuvres.

Number Of Ingredients 4

1/2 pound store-bought puff pastry
1 cup freshly grated Parmesan cheese
1 teaspoon sweet paprika
1 egg mixed with 1 teaspoon water

Steps:

  • Preheat oven to 425 degrees.
  • Roll the dough into a rectangle about 1/4-inch thick. Brush with some of the egg wash and sprinkle with half of the Parmesan and paprika. Gently run the rolling pin over the dough to press the cheese mixture into it. Turn the dough over, brush it again with egg wash and sprinkle with remaining cheese and paprika. Again, gently run the rolling pin over the dough to press the cheese into it. Transfer the dough to a baking sheet lined with parchment paper and chill for at least 30 minutes.
  • Line a baking sheet with a piece of parchment paper that does not extend all the way to the end, leaving about 1 inch of baking sheet uncovered. With a pastry wheel or sharp knife, cut the dough lengthwise into 1/2-inch strips. Twist the strips corkscrew fashion and arrange 1/2 inch apart on the parchment lined baking sheet. Press the ends of the strips onto the bare baking sheet at each end so they stick and hold the dough stretched and in place.
  • Bake in the oven for 10 minutes, or until puffed and golden. Cut crosswise into 4-inch lengths while hot and let cool on racks.
  • Note: Straws may be stored in air-tight containers for 1 to 2 days. Keep in a cool, dry place. Crisp in the oven before serving.

PARMESAN CHEESE STRAWS



Parmesan Cheese Straws image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 4

1/2 cup grated Parmesan
2 teaspoons chili powder
1/2 teaspoon ground cumin
3 (12 by 17-inch) sheets phyllo dough, at room temperature

Steps:

  • Preheat oven to 400 degrees. Spray a large nonstick baking sheet with nonstick cooking spray.
  • In a small bowl, mix the cheese, chili powder and cumin. Place the sheets of phyllo on a work surface and cover them with a damp towel. Remove the first sheet and place it with short side toward you. Coat with nonstick cooking spray (butter-flavored is nice), then sprinkle with about 2 teaspoons of the cheese mixture; fold the phyllo in 1/2 to form a 12 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 4 1/4-inch rectangle. Spray again and sprinkle with just a bit of the cheese mixture; with a serrated knife, cut into 8 short strips. Transfer the strips to the baking sheet, placing them about 1/2-inch apart. Repeat the process 2 more times to make 24 cheese straws. Bake until the cheese straws are crisp and golden, about 8 to 10 minutes. Cool on wire racks.

POPPY SEED-PARMESAN CHEESE STRAWS



Poppy Seed-Parmesan Cheese Straws image

Categories     Cheese     Side     Bake     Parmesan     Chill     Pastry

Yield makes 56

Number Of Ingredients 7

All-purpose flour, for dusting
1 pound Puff Pastry (page 359)
1 large egg, lightly beaten
2 tablespoons poppy seeds
1/2 cup finely grated Parmesan cheese (2 ounces)
1 tablespoon paprika
Coarse salt

Steps:

  • On a lightly floured work surface, roll out Puff Pastry dough to a 17-by-14-inch rectangle, about 1/8 inch thick. Transfer dough to a large baking sheet; lightly brush with some of the beaten egg, then sprinkle evenly with poppy seeds. Gently press poppy seeds into dough with a rolling pin, taking care not to stretch the rectangle further. Refrigerate dough until firm, 10 to 15 minutes. In a small bowl, combine cheese, paprika, and a large pinch of salt; set aside.
  • Invert the dough onto the work surface, then brush uncoated side with remaining beaten egg. Sprinkle evenly with the cheese mixture; use a rolling pin to gently press cheese mixture into the dough. Return dough to baking sheet, cheese side up; chill until firm, 10 to 15 minutes.
  • With a pizza wheel or pastry cutter, divide dough in half crosswise to make two rectangles, each 14 by 8 1/2 inches. Cut each half crosswise into 28 strips (each 1/2 inch wide), for a total of 56. Twist each strip, then transfer to two large unlined baking sheets, pressing the ends onto the sheet to hold their shape. Refrigerate strips until firm, at least 30 minutes or overnight.
  • Preheat the oven to 375°F. Bake, rotating sheets halfway through, until straws are light golden, 20 to 24 minutes. Transfer to a wire rack to cool. Cheese straws are best eaten the day they are made, but they can be kept in an airtight container at room temperature for up to 2 days. If desired, reheat in a 200°F oven for about 20 minutes.
  • Cheese Straw how-to
  • After being rolled out and coated with poppy seeds and grated cheese, the Puff Pastry is cut into strips. The strips are then twisted and chilled before baking.

BLUE CHEESE STRAWS



Blue Cheese Straws image

Make and share this Blue Cheese Straws recipe from Food.com.

Provided by dicentra

Categories     Breads

Time 30m

Yield 2 dozen

Number Of Ingredients 8

4 1/2 ounces blue cheese (1/2 cup packed)
1/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
3 tablespoons cornstarch
2 1/2 tablespoons unsalted butter, softened
1/8 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
3/4 teaspoon poppy seed

Steps:

  • In a food processor, combine the blue cheese, flour, cornstarch, butter, salt and pepper and pulse until the dough just comes together.
  • Transfer the dough to a sheet of plastic wrap and shape it into a 4-inch disk; wrap and refrigerate until firm, about 1 hour, or for up to 1 day.
  • Preheat the oven to 375°. Line a baking sheet with parchment paper.
  • On a well floured surface, roll out the dough to a 12-by-6-inch rectangle about 1/8 inch thick.
  • Sprinkle the poppy seeds over the dough and press lightly to help them adhere. Cut the dough into 6-by- 1/2 -inch strips and transfer them to the baking sheet; twist the ends in opposite directions to make spirals.
  • Bake the cheese straws for about 15 minutes, or until crisp and brown. Let the straws cool on the baking sheet before serving.

PARMESAN STRAWS



Parmesan Straws image

These flaky, cheesy appetizers are the perfect addition to any occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 7

1 large egg
1/4 cup grated Parmesan
1/2 teaspoon mustard powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
All-purpose flour, for rolling
1 sheet frozen puff pastry (from a 17.3-ounce box), thawed

Steps:

  • Preheat oven to 400 degrees. In a small bowl, whisk together egg and 1 tablespoon water; set egg wash aside. In another small bowl, combine Parmesan, mustard powder, salt, and cayenne; set aside.
  • On a lightly floured work surface, roll out dough (still folded in thirds) to a 12-by-16-inch rectangle. With short side facing you, cut in half crosswise; brush one side of both halves with egg wash. Sprinkle one egg-washed half with cheese mixture. Sandwich halves together, egg-washed sides facing in; press lightly to adhere. Run a rolling pin over dough to seal.
  • With short side facing you, cut dough crosswise into 24 strips, each 8 inches long and 1/2 inch wide. Place strips, 1 inch apart, onto 2 baking sheets; twist strips, pressing down on ends to adhere them to sheets. Bake until cheese straws are puffed and golden, 8 to 10 minutes, rotating sheets halfway through.

Nutrition Facts : Calories 49 g, Fat 3 g, Protein 1 g

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