Best Dedes Cheese Straws Recipes

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EASY CHEESE STRAWS



Easy Cheese Straws image

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

1/2 cup butter, softened
2 cups shredded sharp cheddar cheese
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

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.

SPICED PUFF PASTRY CHEESE STRAWS



Spiced Puff Pastry Cheese Straws image

Categories     Cheese     Side     Bake     Chill     Raw     Pastry

Yield makes about 6 dozen

Number Of Ingredients 7

2/3 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
1/4 teaspoon cayenne pepper
1/4 teaspoon Hungarian paprika
1/2 teaspoon coarse salt
1 large egg
2 tablespoons water
1 sheet frozen puff pastry (from one 14-ounce package), thawed according to package instructions, and unfolded

Steps:

  • Preheat the oven to 425°F. Set aside two ungreased rimmed baking sheets.
  • In a small bowl, combine the cheese, cayenne, paprika, and salt. Set aside. In a second small bowl, whisk together the egg and water. Set aside.
  • On a lightly floured surface, roll out the thawed pastry sheet 1/8 inch thick, to form a rectangle that is about 10 by 16 inches. Lightly brush the dough with the egg wash.
  • To shape the straws, halve the pastry crosswise into two 5 by 8-inch rectangles. Sprinkle the cheese mixture over one rectangle and top with the other rectangle, egg-wash side down, pressing firmly to force out any air pockets. Roll out the layered pastry a little further to make the layers adhere (the rectangle should be about 12 by 9 inches). Brush the top of the pastry with additional egg wash and transfer to a baking sheet. Chill until firm, about 10 minutes in the freezer or 30 minutes in the refrigerator.
  • Remove from the freezer and transfer to a floured work surface. With a large sharp knife, pastry wheel, or pizza cutter, cut the pastry lengthwise into 1/4-inch-wide sticks. Twist the ends of each strip in opposite directions to create a long twirl.
  • To bake the straws, arrange them about 1 1/2 inches apart on the baking sheets, pressing down the ends to fix the straws to the rimmed edge of the sheet pan. Bake the cheese straws, in batches, in the middle of the oven until golden, 10 to 12 minutes. (While baking in batches, keep the raw dough in the refrigerator.) Transfer the baking sheet to a rack to cool slightly, then transfer the cheese straws to a rack to cool completely.
  • making ahead
  • Once they have cooled completely, store the cheese straws in an airtight container for up to 2 days. Re-crisp them in a 425°F oven just until heated through, about 5 minutes.

PAULA DEEN'S CHEESE STRAWS



Paula Deen's Cheese Straws image

Tasty little morsels from a collection of Paula Deen's recipes featured in the Nov 09 issue of Good Housekeeping. Cheese straws must have been the inspiration for Cheez-Its (which I happen to love). These are cheesy, buttery, and delicious. A nice savory little treat, and very simple. Prep time does NOT include time needed to bring cheese to room temperature.

Provided by Lightly Toasted

Categories     Lunch/Snacks

Time 1h15m

Yield 4 dozen, 24-48 serving(s)

Number Of Ingredients 4

2 cups self rising flour
1/4 teaspoon ground cayenne pepper
1 cup softened butter
7 ounces sharp cheddar cheese, at room temperature

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl, beat butter and cheese until well blended at medium speed.
  • Add flour and cayenne pepper, and beat in well, for 5 minutes, or until VERY creamy.
  • Put mixture into pastry bag or cookie press that is fitted with a star tip.
  • Pipe 5-inch long strips about 1-inch apart from each other onto an ungreased cookie sheet.
  • Bake ONE COOKIE SHEET AT A TIME, 18-20 minutes until lightly golden.
  • Put the pastry bag/cookie press into the fridge or freezer while each tray is cooking. Otherwise, the butter and cheese gets too soft, and you get cheese "crackers" instead of straws!
  • Cool each tray for 5 minutes, (I prepare the next tray while they are cooling) then move the cooled straws to a wire rack.
  • Keeps well in air-tight containers.

Nutrition Facts : Calories 138.1, Fat 10.5, SaturatedFat 6.6, Cholesterol 29, Sodium 238.1, Carbohydrate 7.8, Fiber 0.3, Sugar 0.1, Protein 3.2

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