Cheese Straws
These Cheese Straws are crispy, buttery, and packed with sharp cheddar and Parmesan cheese with a subtle cayenne kick. Perfect for snacks or entertaining!
Equipment
- Medium Bowl
- Pastry Cutter
- Small Bowl
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Sharp Knife
- Wire Rack
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup unsalted butter softened
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg yolk
- 2 tablespoons cold water
Instructions
Prepare the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, salt, and cayenne pepper to evenly distribute the spices.
Combine Butter and Cheese
- Add the softened unsalted butter, shredded sharp cheddar cheese, and grated Parmesan cheese to the dry ingredients. Blend with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Add Wet Ingredients
- Whisk the egg yolk and cold water in a small bowl. Pour into flour and butter mixture. Stir gently with a fork or hands until dough just comes together; avoid overmixing.
Chill the Dough
- Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Roll and Cut
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly flour surface and roll dough to about 1/4-inch thickness. Slice into 1/2-inch wide strips to form Cheese Straws.
Bake to Perfection
- Place strips on baking sheet with space between. Bake 12-15 minutes until golden brown and crisp. Watch closely near end to avoid burning.
Cool and Serve
- Transfer Cheese Straws to a wire rack to cool completely. Serve immediately or store for later.
Notes
- For a crispier texture, ensure the butter is cold and cut into pea-sized pieces in the dough.
- Chill the dough thoroughly to make rolling and cutting easier and to enhance flakiness.
- Store baked Cheese Straws in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.