Easy Cheese Straws Recipes

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
• In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
• Bake in preheated oven for 10 to 15 minutes, or until crisp.

Steps:

• Preheat the oven to 375 degrees F.
• Roll out each sheet of puff pastry on a lightly floured board until it's 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 gruyere, 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, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.
• Let the puff pastry thaw in the refrigerator overnight.

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.

Steps:

• Line a baking sheet with parchment.
• Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
• Preheat the oven to 400 degrees F.
• Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.

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.

Steps:

• Heat oven to 180c/350f/gas mark 4. Grease a baking tray
• Mix together the flour, salt and mustard. Rub in the margarine.
• Stir in the cheese and add the egg to make stiff dough.
• Roll out very thinly and cut into strips. Cut a few rings for serving if wished. Put on baking tray.
• Bake for 10-15 min

Steps:

• Bring cheese and butter to room temperature; mix them together by hand. Add flour and cayenne; mix well. Use a cookie press with a star or zigzag end place to make strips on ungreased baking sheets., Bake at 350° for 12-14 minutes or until golden brown and as crisp as desired.

Steps:

• Preheat the oven to 400 degrees. On a lightly floured surface, one at a time, roll out each pastry sheet to a 12x18-inch rectangle. Combine the egg and the water and whisk to make an egg wash.
• Lay one pastry sheet flat on the work surface and lightly brush with the egg wash. Sprinkle with the cheeses and Essence. Top with the remaining sheet of pastry, pressing firmly to seal, then lightly roll with a rolling pin. Trim the edges with a knife to make them even. If you wish, change the flavor of the straws by using pesto sauce instead of the egg wash, top with cheese, and proceed as directed.
• Cut the dough crosswise into strips, about 1/3 to 1/2-inch wide. Twist each three times to make a spiral and place on an ungreased baking sheet. (You can also cut the pastry into diamond shapes and place them on the baking sheet.) Bake until golden brown, about 20 minutes.
• Remove and transfer to a serving platter. Serve warm.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a mixing bowl, combine the cheese and butter. Blend in the flour and salt. Form the mixture into 6 balls. Roll the balls into slender "snakes." Cut each "snake" into 4 straws. Bake the straws for about 8 minutes, or until golden brown.

Steps:

• Using food processor or mixer, blend pie crust mix, cheese spread and cayenne pepper until dough ball is formed.
• Chill dough for 20 minutes before rolling out and cutting with desired cookie cutter shape, or cutting into strips approximately 2 inches in length.
• Place on ungreased cookie sheet and bake in pre-heated 375 degree oven for 8 minutes.
• Remove from pan after cooling 5 minutes.
• Store in air-tight container.
• NOTE: Preparation time includes 20 minutes chilling time.