Dedes Cheese Straws Food

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.

SPICED PUFF PASTRY CHEESE STRAWS

Steps:

• Preheat the oven to 425°F. Set aside two ungreased rimmed baking sheets.
• In a small bowl, combine the cheese, cayenne, paprika, and salt. Set aside. In a second small bowl, whisk together the egg and water. Set aside.
• On a lightly floured surface, roll out the thawed pastry sheet 1/8 inch thick, to form a rectangle that is about 10 by 16 inches. Lightly brush the dough with the egg wash.
• To shape the straws, halve the pastry crosswise into two 5 by 8-inch rectangles. Sprinkle the cheese mixture over one rectangle and top with the other rectangle, egg-wash side down, pressing firmly to force out any air pockets. Roll out the layered pastry a little further to make the layers adhere (the rectangle should be about 12 by 9 inches). Brush the top of the pastry with additional egg wash and transfer to a baking sheet. Chill until firm, about 10 minutes in the freezer or 30 minutes in the refrigerator.
• Remove from the freezer and transfer to a floured work surface. With a large sharp knife, pastry wheel, or pizza cutter, cut the pastry lengthwise into 1/4-inch-wide sticks. Twist the ends of each strip in opposite directions to create a long twirl.
• To bake the straws, arrange them about 1 1/2 inches apart on the baking sheets, pressing down the ends to fix the straws to the rimmed edge of the sheet pan. Bake the cheese straws, in batches, in the middle of the oven until golden, 10 to 12 minutes. (While baking in batches, keep the raw dough in the refrigerator.) Transfer the baking sheet to a rack to cool slightly, then transfer the cheese straws to a rack to cool completely.
• making ahead
• Once they have cooled completely, store the cheese straws in an airtight container for up to 2 days. Re-crisp them in a 425°F oven just until heated through, about 5 minutes.

PAULA DEEN'S CHEESE STRAWS

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat butter and cheese until well blended at medium speed.
• Add flour and cayenne pepper, and beat in well, for 5 minutes, or until VERY creamy.
• Put mixture into pastry bag or cookie press that is fitted with a star tip.
• Pipe 5-inch long strips about 1-inch apart from each other onto an ungreased cookie sheet.
• Bake ONE COOKIE SHEET AT A TIME, 18-20 minutes until lightly golden.
• Put the pastry bag/cookie press into the fridge or freezer while each tray is cooking. Otherwise, the butter and cheese gets too soft, and you get cheese "crackers" instead of straws!
• Cool each tray for 5 minutes, (I prepare the next tray while they are cooling) then move the cooled straws to a wire rack.
• Keeps well in air-tight containers.