These Cheese Straws are the ultimate sophisticated snack, offering a delightful crunch and rich, savory flavor. Made with a flaky, buttery dough folded multiple times for maximum texture, they are generously studded with aged white cheddar, yellow cheddar, and parmesan. A hint of cayenne pepper adds a subtle warmth that complements the sharp cheeses perfectly. Ideal for pairing with champagne or wine at parties, or simply enjoying as an elegant appetizer, these straws are best served fresh while still warm and crisp. They require some patience due to the chilling and folding process, but the result is a tender, shatteringly crisp treat that disappears quickly.
Cheese Straws (Taste
Description
These Cheese Straws are the ultimate sophisticated snack, offering a delightful crunch and rich, savory flavor. Made with a flaky, buttery dough folded multiple times for maximum texture, they are generously studded with aged white cheddar, yellow cheddar, and parmesan. A hint of cayenne pepper adds a subtle warmth that complements the sharp cheeses perfectly. Ideal for pairing with champagne or wine at parties, or simply enjoying as an elegant appetizer, these straws are best served fresh while still warm and crisp. They require some patience due to the chilling and folding process, but the result is a tender, shatteringly crisp treat that disappears quickly.Ingredients
Directions
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In a large bowl, whisk together the flour, cake flour, salt, and cayenne pepper.
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Add the cold, cubed unsalted butter to the flour mixture.
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Using your fingertips, quickly work the butter into the flour until the pieces resemble small peas.
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Add the grated white cheddar, parmesan, and yellow cheddar to the bowl and toss to coat the butter bits.
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Sprinkle ice water over the mixture, one tablespoon at a time, tossing gently with your other hand.
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Continue adding water just until the dough begins to clump together; do not overwork.
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Turn the dough out onto a lightly floured surface and gently press it into a rectangle approximately 10 to 12 inches long by 5 to 6 inches wide.
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Roll the dough quickly with a rolling pin to form a solid, rough rectangle.
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Fold the top third of the dough down and the bottom third up, creating a letter fold.
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Turn the dough sideways so it resembles a book, then roll it out again and repeat the fold.
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Wrap the dough and refrigerate for 30 minutes to chill.
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Remove from fridge, roll out, and fold twice more.
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Wrap the dough and refrigerate for at least 1 hour.
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Preheat oven to 350ðF (175ðC).
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Cut the chilled dough in half, keeping one half in the fridge while you work with the other.
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On a lightly floured surface, roll the dough out thinly, about 1/8-inch thick, into a rectangle about 8 to 9 inches wide.
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Trim any uneven edges with a sharp knife to create a neat rectangle.
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Cut the dough into strips approximately 1/2-inch wide.
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Transfer the strips to a well-greased baking sheet, spacing them slightly apart.
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Bake for about 10 minutes, or until the edges turn a light golden brown.
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Remove from oven and let cool on the sheet; they will crisp up as they cool.
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Handle with care as they are fragile, and serve immediately for best texture.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 493.8kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 7314.6mg305%
- Total Carbohydrate 104.1g35%
- Dietary Fiber 3.3g14%
- Sugars 0.3g
- Protein 12.9g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
