Cheese Straws With Pimentón Recipes

CHEESE STRAWS

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

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.

CHEESE STRAWS WITH PIMENTóN

Steps:

• Heat oven to 375 degrees. Line two baking sheets with parchment paper. Sprinkle about 1/4 cup cheese on a clean work surface. Place pastry on top and sprinkle with another 1/4 cup cheese. Use a rolling pin to roll into a rectangle about 1/8-inch thick, dusting with more cheese if necessary.
• Using tip of a sharp knife, cut pastry into 1/2-inch-wide strips. Lift up one end, twist a few times, and transfer to prepared pan. Repeat with remaining pastry and cheese. Dust twists with pimentón.
• Bake until puffed and golden, about 10 minutes. Let cool to room temperature before peeling off paper. Store between layers of parchment paper in an airtight container up to 2 days.

CHEESE STRAWS

Steps:

• Sift the flour and add the salt, paprika and cayenne. Rub in the butter until the mixture is like oatmeal. Add the cheeses, Tabasco sauce and egg yolk. Make into a smooth dough, adding water as necessary.
• Roll out onto a floured board and cut in narrow strips, about one-fourth of an inch wide and three-inches long. Bake in a preheated oven at 400 degrees for seven to eight minutes, or until golden.

CHEESE STRAWS

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.

PIMENTO CHEESE STICKS

Steps:

• Preheat oven to 350°F.
• Whisk together flour, baking powder, salt, and cayenne in a bowl. Beat together butter and cheese in a large bowl with an electric mixer at high speed until combined well, then beat in pimentos. Reduce speed to low, then add flour mixture and mix just until a dough forms.
• Roll 1 level teaspoon dough into a ball with lightly floured hands, then roll ball on a lightly floured surface into a 5-inch-long rope and transfer to a large baking sheet (ungreased). Make more ropes with remaining dough, arranging them 1 inch apart on 2 large baking sheets.
• Bake cheese sticks in upper and lower thirds of oven, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes total (sticks will flatten slightly). Carefully transfer with a metal spatula to racks to cool.