CHEESE STRAWS
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 30m
Yield 22 to 24 cheese straws
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Roll out each sheet of puff pastry on a lightly floured board until it is 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 Gruyère, 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, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
EASY CHEESE STRAWS
Five ingredients transform into long, crisp cracker sticks. The hand-held snacks make for easy mingling at parties.-Elizabeth Robinson, Conroe, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 72 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 106mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE STRAWS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 12 straws
Number Of Ingredients 6
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.
CHEESE STRAWS
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 4 dozen cheese straws
Number Of Ingredients 8
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.
SIMPLE CHEESE STRAWS
This is a great snack anytime. The kids just love them.
Provided by SAULS
Categories Appetizers and Snacks Cheese
Time 45m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 181 calories, Carbohydrate 8.2 g, Cholesterol 39.9 mg, Fat 14 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 8.8 g, Sodium 219.1 mg, Sugar 0.1 g
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
CHEDDAR CHEESE STRAWS
I won't forget the cheese straws that my mother made for my father. The only difference was that she did not add cayenne pepper. These make wonderful hors d'oevres.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.
- Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
- On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
- Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.1 g, Cholesterol 6 mg, Fat 4.8 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 1.7 g, Sodium 103.1 mg, Sugar 0.1 g
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
This is a favorite Christmas recipe of my father's and husband's. It's fairly simple to do and tastes good.
Provided by Leigh
Categories Appetizers and Snacks Cheese
Time 30m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 5.5 g, Cholesterol 20 mg, Fat 6.8 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 160.9 mg, Sugar 0.1 g
CHEESE STRAWS
Provided by Food Network
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Grate cheese. Sift flour, salt, cayenne & mustard into large bowl. Cut in butter and mix until fully combined (this can be done in a food processor). Stir in cheese and then knead with hands until batter comes together. If necessary, add small amount of ice water.
- Roll into ball, wrap in plastic and refrigerate for 20 minutes (this can be done up to 2 days in advance of cooking). When dough is chilled, roll to about 1/4" inch thick and cut into strips about 1/2" wide. Place on slightly greased baking sheet and bake until golden, about 8-10 minutes.
CLASSIC CHEESE STRAWS
Provided by Food Network Kitchen
Time 1h5m
Number Of Ingredients 6
Steps:
- Unfold the puff pastry sheets on a lightly floured surface. Beat the egg with 1 tablespoon water; generously brush on the pastry sheets (reserve the remaining egg wash).
- Combine the cheddar, parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Sprinkle the cheese mixture over 1 pastry sheet, then place the other pastry sheet on top, egg wash-side down, lining up the edges. Lightly dust the pastry with flour; firmly press the top sheet down, then roll out the sandwiched pastry sheets into a 10-by-12-inch rectangle.
- Line 2 baking sheets with parchment paper. Cut the puff pastry rectangle in half lengthwise. Cut each half crosswise into 18 strips. Twist each strip a few times and arrange 1/2 inch apart on the prepared baking sheets. Brush with the reserved egg wash. Refrigerate at least 20 minutes or up to 1 day.
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Bake the cheese straws, switching and rotating the baking sheets halfway through, until puffed and golden brown, 30 to 35 minutes. Slide the straws (on the parchment) onto a rack and let cool completely.
CHEESE STRAWS
I love cheese! I would eat a piece of Cheddar cheese over a piece of chocolate cake any day. That probably makes me a little weird, but if you love cheese like I do, you'll love these cheese straws. My mom used to make them for baby showers and wedding receptions. In 1991, the year my career started to really take off, she made them for me to give as Christmas gifts to everyone who had been so supportive. We laughed about how these cheesy treats were baked in a small kitchen in Monticello, Georgia, and ended up on the desks of some of the biggest movers and shakers in Nashville.
Yield makes 4 dozen
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F.
- Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer attachment, beat the cheese and butter until the mixture has the consistency of whipped cream, about 30 minutes.
- On a sheet of waxed paper, sift 3 cups of the flour with the salt, black pepper, cayenne, and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the unseasoned flour until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all of the flour.
- Lightly spray a cookie sheet with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto the cookie sheet in long strips that run the length of the pan (see Note). Bake for 20 minutes. The cheese straws should be golden brown and crisp. With a sharp knife, cut the long strips into 3-inch lengths. Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. Allow them to cool on a wire rack. When they are completely cool, store in a tightly covered container.
- If you find a Mirro cookie press, either vintage or new, that includes the star tube, grab it!
- If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork.
CHEESE STRAWS
A favorite for Christmas gifts and cocktail parties. The rice flour helps the texture of the straws, it gives them a nice sandy texture, like a good shortbread. If you cannot find rice flour, you can use just regular all purpose flour. You can either use margarine or butter to make these - I use Land O Lakes 80% Margarine because it results in a better product. Please see the notes below for a discussion re: butter vs. margarine and why I use margarine in this recipe.
Provided by xtine
Categories < 60 Mins
Time 40m
Yield 8 dozen
Number Of Ingredients 9
Steps:
- NOTES: These freeze well, but you must re-heat them for 3 to 4 minutes in a 350 degree oven before serving or they will not be crispy.
- If you want the straws to be mild, just use 1/4 teaspoon of cayenne; 1/2 teaspoon for regular (slightly spicy), or you can add more if you like them really spicy - 1 teaspoon will make them very spicy, and probably too hot for kids. I usually use 1/2 teaspoon of cayenne.
- The rice flour helps the texture of the straws, it gives them a nice sandy texture, like a good shortbread. If you cannot find rice flour, you can use just regular all purpose flour.
- I find that I get a better final product if I use margarine - I use Land O Lakes 80% Vegetable Oil Margarine in this recipe. The straws made using margarine hold their shape better, are crispier, and are less fragile once baked. Also, the dough made with margarine is much easier to press out of the cookie press. On a health note, margarine has trans fats in it (2.5g per tablespoon), and butter has a lot of saturated fat (7g per tablespoon), so make your decision accordingly - these are a special occasion treat which I make infrequently, so I don't worry too much about using margarine here.
- DO NOT use the kind of margarine which comes in a tub, or any margarine with less than 80% vegetable oil - these types of margarine have a lot of water in them, and they will ruin the consistency of the straws.
- The dough for this is pretty stiff and thick - when it is done it will be like a shortbread dough - it will not be a squishy, stretchy mass that sticks together in one uniform ball. I have posted a photo of the dough when it is done being mixed so you can see what it should look like.
- You can make the dough ahead of time and keep it in the fridge for a couple of weeks or freeze it for up to 3 months.
- If you refrigerate the dough, it will be very hard when you take the dough out of the fridge (this is especially true if you have made the dough with butter), and will need to sit out on the counter for at least 8 hours before you will be able to put it through a cookie press, so plan ahead!
- You can either use a cookie press to press out "straws", or you can roll out the dough and cut it into strips.
- RECIPE:.
- Preheat the oven to 375ºF.
- If you cannot find rice flour and are using just all-purpose flour, make sure to use a total of 1 1/3 cups plus 2 tablespoons of all-purpose flour.
- Sift the 1 cup plus 2 tablespoons of flour, rice flour, dry mustard, salt, cayenne & garlic powder together into a bowl.
- In a Kitchen Aid mixer, mix together the cheese and the butter on low, mixing for 10 minutes to cream together.
- Using the dough hook, gradually add in the flour mixture, mixing on medium-low. Mix well between each addition and scrape down the sides of the bowl so the flour is incorporated into the dough (I add the flour in 4 portions).
- Mix until the dough comes together - see the posted photo in the "photos" section of this recipe to see what it should look like. It doesn't have to form one single ball, but it does need to come together, and most of the dough should have come off the sides of the mixing bowl.
- You can either use a cookie press using the star disk to form strips, or roll the dough out to a 1/4 inch thickness and Use a pizza wheel or a knife to cut the dough into 1/2" by 4" strips.
- Place a sheet of parchment paper on a cookie sheet, place the straws on the parchment with 1/2" of space between them. If you have rolled and cut the dough, pierce each straw with the tines of a fork.
- Bake at 375ºF on the middle rack of the oven for around 10 to 12 minutes. The cheese straws should be barely beginning to brown when you remove them from the oven. Everyone's oven is different - some run hotter than others because many ovens are not calibrated properly. Start checking the straws at 8 minutes. In my oven they usually take 11 minutes.
- Let the straws cool on the cookie sheet for 5 minutes, then place the straws on a rack to cool. If you try to put the straws on a cooling rack immediately after you take them out of the oven, they may break while you're trying to transfer them from the sheet to the rack.
- These can be kept in an air-tight container for up to a week, or you can freeze them for up to 3 months. If you do freeze them, return to room temperature and heat for 3 to 4 minutes in a 350ºF oven before serving.
Nutrition Facts : Calories 334.8, Fat 23.6, SaturatedFat 9.9, Cholesterol 37.3, Sodium 499.9, Carbohydrate 19.4, Fiber 0.7, Sugar 0.3, Protein 11.3
CHEESE STRAWS
This one earned a higher place on the BabyCakes Piece of Cake scale simply because it requires pastry assemblage, which always complicates matters. It might take a little while for you sophomores to get your rhythm down, and your first few straws will probably look more like craggy witch fingers, but it's all going to pay off if you stick with it. Once it does, you should host a dinner party and set these out early by the pintful.
Yield makes 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the 3/4 cup rice flour, the all-purpose flour, the cornmeal, arrowroot, baking powder, xanthan gum, and salt. Add the coconut oil, 1 1/4 cups of the cheese, and the agave nectar and stir (the mixture will be very dry). Slowly add up to 3/4 cup water until the dough is sticky. Divide the dough in half.
- Dust a clean work surface with 1/4 cup of the remaining rice flour and place half the dough on top. Sprinkle the top of the dough generously with more rice flour and roll it out into a 1/4-inch-thick rectangle. Sprinkle 1 cup of the cheese on half the rectangle. Flip the bare dough on top of it so that the cheese is sandwiched between two layers of dough. Cut the dough into 4-inch-long x 1-inch-wide strips and pinch the open sides closed. Transfer to one of the prepared baking sheets. Repeat with the remaining dough. Sprinkle the remaining cheese on top of the strips.
- Bake for 10 minutes, rotate, and continue baking until the cheese straws are golden brown, about 8 minutes more.
CHEESE STRAWS
Make and share this Cheese Straws recipe from Food.com.
Provided by park26
Categories Cheese
Time 30m
Yield 60 approximate, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Mix all ingredients together using hands.
- When mixed, place in cookie press using the star pattern.
- Make long strips on cookie sheets.
- Bake at 350 degrees for 12 to 15 minutes on lightly sprayed cookie sheets.
- Cool on wire racks. When cool, break into desired lengths. Store in air tight container. Will keep for weeks.
Nutrition Facts : Calories 237.6, Fat 17.2, SaturatedFat 10.9, Cholesterol 50.2, Sodium 455.9, Carbohydrate 12, Fiber 0.4, Sugar 0.2, Protein 8.7
EASY AS PIE CHEESE STRAWS
Our family has always loved cheese straws but sometimes I lack the time to make the traditional recipe. This one is much easier and almost as good!
Provided by Gwanny Hill
Categories < 60 Mins
Time 43m
Yield 4-5 dozen
Number Of Ingredients 3
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.
CHEESE STRAWS
A fellow schoolteacher gave me this recipe that's since become a family favorite. It's also popular at various church functions featuring eat-with-your-fingers fare.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 10 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 83 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 91mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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