BLUE CHEESE STRAWS
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
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.
CHEESE STRAWS
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 30m
Yield 22 to 24 cheese straws
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Roll out each sheet of puff pastry on a lightly floured board until it is 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 Gruyère, 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, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
PARMESAN CHEESE STRAWS
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.
BLUE CHEESE & PARMESAN CHEESE STRAWS
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
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.
CHEESE WAFERS OR STRAWS
What do you serve when you serve drinks? The general consensus is something crisp, salty and delicious. (In France, Champagne with potato chips is considered the perfect pairing.) Cheese wafers and cheese straws are always crowd pleasers. They're easy to prepare-basically, it's flaky pastry dough with grated cheese mixed in-and variations are endless. Use Cheddar, Parmesan or whatever cheese suits your fancy. Add rosemary, black pepper, smoky paprika or cumin seeds. Make several kinds in different shapes. With a little extra effort, you can even make savory palmier-style hearts.
Provided by David Tanis
Time 2h
Yield 6 to 7 dozen, depending on shape
Number Of Ingredients 8
Steps:
- Put flour and salt in mixing bowl. With fingers, work half the butter into the flour until it resembles damp, crumbly sand. Add the remaining cold butter chunks and the cheese and stir with a fork to distribute. Stir in milk and quickly gather dough into a ball with floured hands. (There should be visible butter chunks in the dough.) Squash dough into a rough rectangle about 1 inch thick.
- Dust dough with flour and roll to a long rectangle about 8 by 14 inches and about 1/2-inch thick, with the longer side facing you. Fold dough into thirds: first fold in right side, then left side on top of it, making a nearly square package three layers high. Dust again with flour and roll out to make same size rectangle, then fold it again. Dust and repeat once more. Wrap well in plastic film and refrigerate for at least 1 hour, or up to 1 day in advance.
- Heat oven to 400 degrees. Cut dough in half. Refrigerate half the dough and roll the other piece out to a thickness of about 1/8 inch. (Do not roll too thin or pastry will not puff.) To make wafers, cut dough into 2-inch rounds with a sharp cookie cutter (or cut into diamonds with a knife). To make straws, cut dough in strips 1/2-inch by 5 inches. Twist strips 2 or 3 times and press down ends to prevent unfurling.
- Place wafers or straws on a parchment-lined baking sheet. Paint lightly with egg wash and sprinkle with flaky salt. Add sprinklings of cumin seed, black pepper, rosemary or smoked paprika if desired, and a little more grated cheese. Bake for 8 to 9 minutes, until well browned and crisp. Let cool before serving. Repeat process with remaining half of dough.
- Note: To make heart-shaped palmiers, cut dough in half as above. Working with one dough half (and refrigerating the other), roll dough to a rectangle about 12 by 8 inches and 1/8-inch thick, with the longer side facing you. Paint entire sheet of dough with egg wash and sprinkle with cheese. Tightly roll each of the long edges toward the center so you have a long, somewhat narrow log consisting of 2 connected side-by-side cylinders. Cut crosswise into 1/4-inch thick slices. Pinch the round side of each slice to form a heart shape. Flatten each heart-shaped slice with rolling pin and place on parchment-lined baking sheet. Dab each heart with egg wash and sprinkle with flaky salt. Bake for 9 to 10 minutes, until well browned.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 21 milligrams, Sugar 0 grams, TransFat 0 grams
PARMESAN CHEESE STRAWS
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
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.
PARMESAN STRAWS
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
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
CHEESE STRAWS
Don't let the delicate look of these hors d'oeuvres fool you. A touch of cayenne gives them a hint of heat that makes them a tasty accompaniment to a pre-dinner cocktail-or even a cold beer.
Provided by Lillian Chou
Categories Food Processor Cheese Bake Cocktail Party Vegetarian Oscars Cheddar Spice Gourmet Cheese Week
Yield Makes about 2 dozen hors d'oeuvres
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds.
- Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
- Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.
- What to drink:
- Haggipavlu Nemea '04
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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- 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.
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