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.
CHEDDAR CHEESE STRAWS
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
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
CHEDDAR-CHEESE STRAWS
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
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
CHEESY STRAWS
"This was the very first recipe I learned to cook...my grandmother would help my twin sister and me make these fun snacks when we were 5 or 6 years old," recalls Sheri Vero of Ocala, Florida.
Provided by Taste of Home
Time 30m
Yield about 4 1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. In a food processor, combine flour, butter and cheese. Cover and process until well blended. Divide into four portions; shape each into a ball. Roll between pieces of waxed paper or plastic wrap into 7x5-in. rectangles. , Cut into 5x1/2-in. strips. Place on ungreased baking sheets. Sprinkle with salt, pepper and, if desired, paprika or garlic salt. , Bake 10-12 minutes or until lightly browned. Remove to wire racks to cool. Freeze option: Freeze cooled cheese straws in resealable plastic freezer bags. To use, reheat on an ungreased baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 123 calories, Fat 8g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
CHEDDAR CHEESE STRAWS
I don't remember in which cookbook I found this, but it is certainly not original. That said, it is delicious!
Provided by dogsandwoods
Categories Lunch/Snacks
Time 26m
Yield 36 straws, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Cream cheese and butter together using an electric mixer.
- Add remaining ingredients and mix well.
- Roll dough out to a 1/4" thick rectangle on a floured cutting board.
- Cut into 3/4" wide strips.
- Twist the strips a few times and place on an ungreased cookie sheet.
- Bake 5-7 minutes; cool on a rack.
Nutrition Facts : Calories 334.1, Fat 20.5, SaturatedFat 12.9, Cholesterol 60, Sodium 338.3, Carbohydrate 24.4, Fiber 0.9, Sugar 0.3, Protein 12.7
CHEDDAR STRAWS
A staple to have around the house. My friends and family say they are good enough to eat alone, excellent with dip as an appetizer, or used to accompany a bowl of soup or stew. Generally they evaporate or disappear before everyone ever gets their fill of them. We like extra sharp cheddar the best. We've tried Colby, Monterey Jack, and Swiss with good results as well
Provided by ValkyrieQueen
Categories Breads
Time 35m
Yield 8 dozen
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- Combine flour and cayenne pepper in a small bowl; set aside.
- Combine cheese and butter in food processor/ mixer until smooth.
- Add flour mixture and mix until well combined.
- Make straws using a cookie press or roll dough to 1/8 inch and cut into small strips.
- Bake for 8-10 minutes or until lightly browned.
CARDAMOM CHEDDAR STRAWS
Yield 40 straws
Number Of Ingredients 7
Steps:
- 1. In a food processor, pulse the 1/2 cup of flour with the cardamom and salt. Add the butter and pulse until it is the size of small peas. Add the cheddar and 1 teaspoon of the milk and pulse just until the dough comes together. Scrape the dough onto a work surface and knead a few times until smooth. Form the dough into a disk, wrap it in plastic and refrigerate until firm, about 30 minutes. 2. Preheat the oven to 350°. Line two large rimmed baking sheets with parchment paper. In a small bowl, beat the egg with the remaining 1 tablespoon of milk. On a lightly floured work surface, roll out the dough to a 10-by-9-inch rectangle, 1/4 inch thick. Cut the dough lengthwise into 1/4-inch-wide straws. 3. Place the straws on the prepared baking sheets, about 1/2 inch apart. Brush the straws with the egg wash. Bake for about 15 minutes, until golden brown, rotating the pans halfway through. Let cool on the baking sheets until crisp, about 10 minutes, before serving. Make Ahead The cheese straw dough can be wrapped in plastic and refrigerated for 2 days. The cheese straws can be kept in an airtight container for up to 2 days.
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