SOUTHERN CHEDDAR & HERB CHEESE STRAWS
Crisp and flaky cheese straws specked with fresh herbs make a delicious and fun hors d'oeuvre.
Provided by Jennifer Segal
Categories Appetizers
Yield About 55 Cheese Straws
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Set two oven racks in the center of the oven. Line two baking sheets with parchment paper.
- In the bowl of a food processor, combine the cheese, flour, salt, red pepper flakes and herbs. Pulse until the mixture resembles coarse crumbs.
- Cut the butter into ½-inch chunks and add to the flour/cheese mixture. Pulse until the mixture resembles coarse crumbs, with some pea-size clumps of butter within. Add the heavy cream and pulse until the mixture starts to clump together into a mass.
- Lightly flour a work surface and dump the dough on top. Dust the top of the dough with flour and use your hands to shape into a rectangle about 1-inch high. Cut the rectangle in half.
- Dust the work surface with more flour and roll each block of dough into a 8 x 10-inch rectangle about ⅛-inch thick (turn the dough as you go and add more flour as necessary so it doesn't stick). Using a pizza cutter or sharp knife, trim the edges straight without sacrificing too much dough, then cut the dough into thin strips about ¼-inch wide. Transfer the strips to the prepared baking sheets, leaving about a ¼-inch of space between them. Bake the straws for 10-12 minutes, or until lightly golden on top and a rich golden color on the bottom, rotating the pans from top to bottom and front to back midway through. Remove from the pans from the oven and set on a rack to cool. Carefully transfer the cheese straws to a plate and serve.
- Note: The cheese straws will keep well in a covered container for a few days.
- Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 rectangles, about 1 inch thick, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the dough from the freezer, thaw it until pliable, and then proceed with recipe. To Freeze After Baking: Let the cheese straws cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cheese straw, Calories 50, Fat 4g, Carbohydrate 3g, Protein 1g, SaturatedFat 2g, Sugar 0g, Fiber 0g, Sodium 69mg, Cholesterol 11mg
CHEESE STRAWS
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
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.
QUICK CHEESE STRAWS
Delicious cheesy sticks, perfect for dipping, just as good on their own - ready in under 20 minutes.
Provided by Emma Lewis
Categories Buffet, Canapes, Lunch, Snack
Time 17m
Number Of Ingredients 3
Steps:
- heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.
Nutrition Facts : Calories 75 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Protein 2 grams protein, Sodium 0.18 milligram of sodium
EASY CHEESE STRAWS
Make and share this Easy Cheese Straws recipe from Food.com.
Provided by spatchcock
Categories Breads
Time 13m
Yield 6-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine the flour, butter, and cayenne with a fork or in a food processor until the mixture resembles coarse meal.
- Stir in the cheese and knead by hand until the mixture holds together, adding a few drops of cold water if necessary.
- This mixture may be wrapped in plastic wrap and frozen until ready to use.
- Roll the dough to a thickness of about 1/4 inch (5 mm) and cut into strips about 1/2 inch (1 cm wide) and 4 inches (10 cm) long.
- Sprinkle with coarse salt and place on a lightly greased baking sheet.
- Bake in a preheated 450F (230C) until golden brown, 5 to 8 minutes.
- Serve hot, warm, or at room temperature.
CHEESE STRAWS
Make and share this Cheese Straws recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 35m
Yield 65 straws
Number Of Ingredients 7
Steps:
- Mix dry ingredients.
- Cut in shortning and cheese until crumbly.
- Add milk; mix well.
- Roll dough out to 1/8 inch thick; sprinkle with paprika.
- Cut in strips about 3 inches long and 1 inch wide.
- Place on greased baking sheet.
- Bake at 400* for 10 minutes, or until light brown.
Nutrition Facts : Calories 14.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.1, Sodium 32.3, Carbohydrate 1.6, Fiber 0.1, Protein 0.5
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