SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Homemade Cheese Straws

Makes: 20 servings
Chill 5 hrs Cool 2 mins to 3 mins Bake 425°F 12 mins Bake 325°F 15 mins to 18 mins Stand 10 mins
Homemade Cheese Straws
  •  For Puff Pastry:
  • 2  cups  all-purpose flour
  • 1  teaspoon  salt
  • 1 1/2  cups  plus 2 Tbsp. cold butter, cut into small pieces
  • 1/2  cup  cold water
  •  For Cheese Straws:
  • 1  egg
  • 1/4  teaspoon  water
  • 1 1/2  cups  finely grated Parmesan cheese
  • 3/8  teaspoon  cayenne pepper
  • 1  teaspoon  paprika
  •  All-purpose flour for rolling (1/4 cup)
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::

3. 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.

4. 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.

5. Using a pizza cutter, trim edges of the dough. Cut rectangle in half lengthwise, then cut crosswise into 3/4-inch-wide strips.

6. 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.

7. 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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe