French Cheese Straws Recipes

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MARTHA'S CHEESE STRAWS



Martha's Cheese Straws image

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

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 18

Number Of Ingredients 4

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)

Steps:

  • Prepare the Puff Pastry.
  • 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.
  • Trim sides with a pastry roller. (You will have a rectangle that is roughly 9 by 12 inches.)
  • 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.
  • 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.

FRENCH CHEESE STRAWS



French Cheese Straws image

To save time, buy good-quality store-bought puff pastry to make these easy, elegant party appetizers.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 18

Number Of Ingredients 5

1/2 cup finely grated Parmigiano-Reggiano cheese
1/2 cup finely grated Gruyere cheese
1/8 to 1/4 teaspoon cayenne pepper (optional)
1 pound store-bought puff pastry
1 to 2 tablespoons poppy seeds (optional)

Steps:

  • Line two baking sheets with nonstick baking mats; set aside.
  • In a small bowl, mix together both cheeses and cayenne pepper, if using. Sprinkle cheese mixture on work surface; top with puff pastry and roll out to a 10-by-13-inch rectangle, pressing dough into cheese to adhere. Sprinkle top of dough with poppy seeds, if desired; press gently with a rolling pin to adhere.
  • Using a pastry cutter, trim sides to form a 9-by-12-inch rectangle. Cut puff pastry into 3/4-inch-thick strips. Grab each end of a dough strip with your fingers and carefully stretch and twist strip in opposite directions; arrange 1 1/2 inches apart on prepared baking sheets. Transfer to refrigerator to chill, about 45 minutes.
  • Preheat oven to 375 degrees.
  • Transfer baking sheets to oven and bake until golden and puffed, 20 to 25 minutes. Transfer to a wire rack to cool.

CHEESE STRAWS



Cheese Straws image

Provided by Ina Garten

Time 30m

Yield 22 to 24 straws

Number Of Ingredients 7

2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm), defrosted overnight in the refrigerator
1 extra-large egg
1/2 cup freshly grated parmesan cheese
1 cup finely grated gruyere cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Roll out each sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the parmesan, 1/2 cup of the gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
  • Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.
  • Let the puff pastry thaw in the refrigerator overnight.

CHEESE STRAWS



Cheese Straws image

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

1/4 teaspoon cayenne pepper
2 cups self rising flour
1/4 teaspoon salt
2 cups shredded (1/2 lb) at room temperature sharp cheddar cheese
1 cup (2 sticks) at room temperature butter

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



Cheese Straws image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 45m

Yield 12 straws

Number Of Ingredients 6

1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed
1 tablespoon butter, melted
1 cup grated Cheddar
1 teaspoon cayenne
3/4 cup grated Parmesan
1 large egg

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.

CHEDDAR CHEESE STRAWS



Cheddar Cheese Straws image

I won't forget the cheese straws that my mother made for my father. The only difference was that she did not add cayenne pepper. These make wonderful hors d'oevres.

Provided by Carol

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 48

Number Of Ingredients 7

2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
¾ cup margarine
1 teaspoon baking powder
¼ teaspoon cayenne pepper
½ teaspoon salt
½ cup water

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.
  • Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
  • On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
  • Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.1 g, Cholesterol 6 mg, Fat 4.8 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 1.7 g, Sodium 103.1 mg, Sugar 0.1 g

EASY CHEESE STRAWS



Easy Cheese Straws image

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

1/2 cup butter, softened
2 cups shredded sharp cheddar cheese
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

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.

CHEDDAR-CHEESE STRAWS



Cheddar-Cheese Straws image

Dry mustard, ground pepper, and cayenne give these crackers some kick. For variation, try Gruyere cheese in place of cheddar.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 24

Number Of Ingredients 7

6-ounce piece sharp cheddar cheese
1 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dry mustard powder
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees. In a food processor fitted with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard powder, salt, ground pepper, and cayenne. Pulse until a dough forms.
  • Transfer dough to a lightly floured work surface; divide into 4 equal pieces. Roll each piece into a rope, about 3/8 inch in diameter and 18 inches long; cut each rope into six 3-inch pieces. Place pieces 1 inch apart on a baking sheet. Drag the tines of a fork down each straw to create ridges.
  • Bake until golden and firm to the touch, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 90 g, Fat 6 g, Protein 3 g

SIMPLE CHEESE STRAWS



Simple Cheese Straws image

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

1 (8 ounce) package shredded Cheddar cheese
½ cup butter, softened
1 cup all-purpose flour
¼ teaspoon salt

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

CHEESE STRAWS



Cheese Straws image

Provided by Moira Hodgson

Categories     quick, appetizer

Time 30m

Yield 20 cheese straws

Number Of Ingredients 8

1 1/2 cups white flour
1/2 teaspoon salt
1/4 teaspoon Hungarian paprika
1/2 teaspoon cayenne pepper
12 tablespoons unsalted butter
1 1/2 cups grated Parmesan and cheddar cheese (mixed)
1/4 teaspoon Tabasco sauce
1 egg yolk

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.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 173 milligrams, Sugar 0 grams, TransFat 0 grams

CHEESE STRAWS



Cheese Straws image

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

½ cup butter, softened
4 cups shredded Cheddar cheese
2 cups all-purpose flour
1 teaspoon salt
¼ teaspoon ground red pepper

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

CLASSIC CHEESE STRAWS



Classic Cheese Straws image

Provided by Food Network Kitchen

Time 1h5m

Number Of Ingredients 6

1 17-ounce package frozen puff pastry, thawed but still cold
All-purpose flour, for dusting
1 large egg
1 cup shredded sharp cheddar cheese (about 4 ounces)
1/2 cup grated parmesan cheese (about 1 ounce)
Kosher salt and freshly ground pepper

Steps:

  • Unfold the puff pastry sheets on a lightly floured surface. Beat the egg with 1 tablespoon water; generously brush on the pastry sheets (reserve the remaining egg wash).
  • Combine the cheddar, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the cheese mixture over 1 pastry sheet, then place the other pastry sheet on top, egg wash-side down, lining up the edges. Lightly dust the pastry with flour; firmly press the top sheet down, then roll out the sandwiched pastry sheets into a 10-by-12-inch rectangle.
  • Line 2 baking sheets with parchment paper. Cut the puff pastry rectangle in half lengthwise. Cut each half crosswise into 18 strips. Twist each strip a few times and arrange 1/2 inch apart on the prepared baking sheets. Brush with the reserved egg wash. Refrigerate at least 20 minutes or up to 1 day.
  • Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Bake the cheese straws, switching and rotating the baking sheets halfway through, until puffed and golden brown, 30 to 35 minutes. Slide the straws (on the parchment) onto a rack and let cool completely.

CHEESE STRAWS



Cheese Straws image

Provided by Food Network

Categories     appetizer

Yield 36 cheese straws

Number Of Ingredients 4

About 1/2 cup freshly grated Parmesan cheese or sharp cheddar
1 teaspoon paprika
1/4 teaspoon salt and 1/8 teaspoon cayenne pepper
Rectangle of store-bought puff pastry, about 9 by 12 inches

Steps:

  • In a bowl combine the cheese, paprika, salt and cayenne and chill until later.
  • Roll the rectangle out slightly larger than it is and cover right half of it with cheese and paprika. Fold left side to cover the cheese and press edges together. Roll dough out again to a rectangle which is 9 by 12 inches.
  • Refrigerate dough on a cookie sheet while you preheat the oven to 375 degrees.
  • Preferably with a pizza wheel cut dough into 1/2-inch wide by 12-inch long strips. Twist the strips into corkscrew shapes and set on a baking pan, pressing ends down so they stick to the pan (helps keep the shape) Bake for 20 minutes. Cut into smaller "straws".

CHEESE STRAWS



Cheese Straws image

Provided by Julia Reed

Categories     appetizer

Time 30m

Yield 5 to 6 dozen

Number Of Ingredients 5

8 tablespoons (1 stick) butter, softened
8 ounces deep-yellow, extra-sharp cheddar cheese, grated or finely shredded
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (add a pinch more if you like them a bit hotter)
1 1/2 cups plus 1 tablespoon sifted flour

Steps:

  • Preheat the oven to 350 degrees. Mix the butter with the cheese and the seasonings in a large bowl. Add the flour and knead into a smooth dough.
  • Pack the dough in batches into a cookie press and press through the flat, ridged-line opening onto an ungreased cookie sheet to form ''straws'' of about 2 1/2 to 3 inches in length.
  • Bake until golden (do not let them brown) and crisp, 15 to 20 minutes. Remove from the pan with a metal spatula and let cool. Serve or store in an airtight container. (The straws are very fragile.)

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 22 milligrams, Sugar 0 grams, TransFat 0 grams

CHEESE STRAWS



Cheese Straws image

Provided by Marian Burros

Categories     appetizer

Time 30m

Yield About 9 dozen

Number Of Ingredients 4

1 pound extra sharp New York State cheese
1 3/4 cups flour
1 1/2 sticks butter
A few dashes cayenne

Steps:

  • Grate cheese on grater in food processor.
  • Using steel blade of food processor, mix all ingredients together (two batches in small processor).
  • Chill dough overnight. Divide dough into three or four portions. Soften just enough to roll out 1/8 to 1/4 inch thick between two sheets of waxed paper. Using knife or tool with serrated edge, cut into strips 3 inches long and less than 1 inch wide. Place on ungreased cookie sheets. Bake at 400 degrees until barely tan in color, about 10 minutes; watch carefully.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 27 milligrams, Sugar 0 grams, TransFat 0 grams

CHEESE STRAWS



Cheese Straws image

I love cheese! I would eat a piece of Cheddar cheese over a piece of chocolate cake any day. That probably makes me a little weird, but if you love cheese like I do, you'll love these cheese straws. My mom used to make them for baby showers and wedding receptions. In 1991, the year my career started to really take off, she made them for me to give as Christmas gifts to everyone who had been so supportive. We laughed about how these cheesy treats were baked in a small kitchen in Monticello, Georgia, and ended up on the desks of some of the biggest movers and shakers in Nashville.

Yield makes 4 dozen

Number Of Ingredients 7

3 10-ounce bricks sharp Cheddar cheese, room temperature
1 cup (2 sticks) butter, softened
4 cups sifted all-purpose flour
2 teaspoons salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Dash of garlic powder

Steps:

  • Preheat the oven to 325°F.
  • Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer attachment, beat the cheese and butter until the mixture has the consistency of whipped cream, about 30 minutes.
  • On a sheet of waxed paper, sift 3 cups of the flour with the salt, black pepper, cayenne, and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the unseasoned flour until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all of the flour.
  • Lightly spray a cookie sheet with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto the cookie sheet in long strips that run the length of the pan (see Note). Bake for 20 minutes. The cheese straws should be golden brown and crisp. With a sharp knife, cut the long strips into 3-inch lengths. Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. Allow them to cool on a wire rack. When they are completely cool, store in a tightly covered container.
  • If you find a Mirro cookie press, either vintage or new, that includes the star tube, grab it!
  • If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork.

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From charlotteslivelykitchen.com


CHEESE STRAWS | WILLIAMS SONOMA
Directions: Have all the ingredients at room temperature. Preheat an oven to 300°F. In the bowl of a food processor fitted with the metal blade, combine the cheese, butter, egg, flour, salt and cayenne pepper and process until smooth. Fill a cookie press with the dough according to the manufacturer's instructions and fit with the star-shaped disk.
From williams-sonoma.com


EASY CHEESE STRAWS RECIPE USING READY-MADE PUFF PASTRY
2021-08-28 Grate your cheese. Sprinkle the cheese over pastry sheet and fold the pastry sheet half. Take the short edge over to meet the other short edge, enclosing the cheese inside like a sandwich or pocket. Get your rolling pin. Using your rolling pin, roll the pastry out in a rectangle. Roll it out until it is 3 mm thick.
From thesimplerkitchen.com


CHEESE STRAWS RECIPE | MYRECIPES
Step 1. Combine all ingredients in a food processor or heavy-duty mixer; chill. Advertisement. Step 2. Roll out to 1/4-inch thickness; cut into 2"x1/2" strips. Arrange on ungreased baking sheets; bake at 350° for 10 to 12 minutes.
From myrecipes.com


CHEESE STRAWS RECIPE | LEITE'S CULINARIA
2015-11-08 Drop in the butter cubes and pulse until the butter is the size of peas, about 10 one-second pulses. Dump the flour mixture into a bowl. Add the cheeses and toss until well combined. Drizzle in the water, 1 tablespoon at a time, fluffing and stirring with a fork.
From leitesculinaria.com


OUR BEST CHEESE STRAWS, BITES, AND CRACKERS | MYRECIPES
2012-12-03 Blue Cheese and Chive Straws. Credit: Sang An; Styling: Christina Wressel. Blue Cheese and Chive Straws Recipe. At only 47 calories per straw, these Blue Cheese and Chive Staws are an easy and slimming appetizer. Make up to two days ahead, and store in an airtight container at room temperature. 10 of 15.
From myrecipes.com


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