Popular in Recipes

Homemade Cheese Straws

A favorite snack in the South, these crisp appetizers get a touch of heat from cayenne pepper.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 20 servings
  • Chill: 5 hrs
  • Cool: 2 mins to 3 mins
  • Bake: 12 mins 425°F

Homemade Cheese Straws

Directions

For Puff Pastry:

  1. In a mixing bowl combine flour, salt, and butter. Beat with an electric mixer on low speed until butter breaks up slightly (about 1 minute). Add water and beat until mixture just barely comes together. Do not overwork. (Or combine in a food processor using pulse mechanism.)
  2. Shape dough into a ball and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough into a 12x7-inch rectangle. Fold into thirds from a short side as if you were folding a letter. Give the dough package a quarter turn to the right, lightly flour the work surface and the top of the dough again; roll out dough again. Fold dough into thirds and give dough a quarter turn as before; roll out again. Repeat this rolling/folding process two more times for a total of four turns. Wrap dough in plastic wrap and refrigerate for 3 hours. Remove dough from refrigerator for 10 minutes and repeat the rolling/folding process two more times. Rewrap dough in plastic and chill for 2 hours before using.

For Cheese Straws:

  1. In a small bowl place egg and water; beat to combine. Set egg wash aside. In another bowl, stir together cheese, cayenne pepper, and paprika; set aside.
  2. On a lightly floured surface, roll puff pastry out into a 16x9-inch rectangle. Brush top of dough with egg wash and evenly sprinkle with half of the cheese mixture. Using a lightly floured rolling pin, press the cheese into the dough with a light rolling motion. Turn dough over and repeat brushing on egg wash, sprinkling cheese mixture, and rolling.
  3. Using a pizza cutter, trim edges of the dough. Cut rectangle in half lengthwise, then cut crosswise into 3/4-inch-wide strips.
  4. Line baking sheets with parchment paper and sprinkle parchment lightly with flour. Pick up a dough strip; holding both ends, stretch gently, twist, and place on prepared baking sheet. Repeat, leaving 1-1/2 inches between each straw. Place cheese straws in refrigerator or freezer until firm.
  5. Bake in a 425 degree F oven about 12 minutes or until well puffed. Give baking sheet a half turn. Reduce oven temperature to 325 degrees F and bake for 15 to 18 minutes more or until cheese straws are light brown. Remove from oven and allow cheese straw to cool for 2 to 3 minutes. Remove cheese straws from baking sheet while still warm. Serve warm or cool completely on a wire rack. Makes about 4-1/2 dozen.

From the Test Kitchen

Puff pastry dough may be made ahead and frozen for up to 2 months or refrigerated for up to 3 days. If frozen, let dough thaw in refrigerator overnight. Remove dough from refrigerator 10 to 15 minutes before rolling out. Pastry may be rolled, cut into straws, and chilled for up to 1 day in advance. Bake as directed.

Pin
Oops, we're sorry. Something went wrong. Please try again later.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close