Description
Crisp and flaky cheddar and herb cheese straws are a delightful savory snack perfect for parties or as a tasty accompaniment to soups. These cheese straws combine sharp cheddar, aromatic herbs, and a hint of red pepper flakes baked to a golden perfection for a satisfying crunch.
Ingredients
Cheese and Dry Ingredients
- 8 ounces (2 packed cups) grated extra-sharp cheddar cheese
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting
- 1 teaspoon kosher salt
- Scant teaspoon crushed red pepper flakes
- 1½ tablespoons roughly chopped fresh herbs, such as rosemary and/or thyme
Butter and Liquid
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch chunks
- 6 tablespoons heavy cream
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 400°F (205°C). Position two oven racks in the center of the oven and line two baking sheets with parchment paper to prevent sticking.
- Combine Dry Ingredients and Cheese: In the bowl of a food processor, add the grated cheddar cheese, all-purpose flour, kosher salt, crushed red pepper flakes, and fresh chopped herbs. Pulse the mixture until it resembles coarse crumbs.
- Add Butter to Mixture: Incorporate the cold unsalted butter chunks into the flour and cheese mixture. Pulse again until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining for flakiness.
- Add Cream and Form Dough: Pour in the heavy cream and pulse until the ingredients start to come together into a dough mass. Be careful not to over-process; the dough should be cohesive but still slightly crumbly.
- Shape the Dough: Lightly flour your work surface and transfer the dough onto it. Dust the top with a bit more flour and shape the dough into a rectangle about 1 inch (2.5 cm) high. Cut this rectangle in half.
- Roll Out the Dough: Flour the work surface liberally. Roll each half into an approximately 8 x 10-inch (20 x 25 cm) rectangle about ⅛-inch (3 mm) thick, turning the dough and adding flour as needed to prevent sticking.
- Cut into Strips: Using a pizza cutter or a sharp knife, trim the edges of the rolled dough rectangles straight to make neat edges. Then, cut the dough into thin strips about ¼ inch (6 mm) wide.
- Arrange and Bake: Transfer strips to the prepared baking sheets, spacing them about ¼ inch apart to ensure even baking. Bake for 10 to 12 minutes until the tops are lightly golden and the bottoms have a rich golden color, rotating pans midway for even cooking.
- Cool and Serve: Remove the baking sheets from the oven and set them on racks to cool completely. Once cooled, carefully transfer the cheese straws to a serving plate and enjoy as a savory snack or appetizer.
Notes
- Make-Ahead: Store cheese straws in a covered container for a few days to maintain freshness.
- Freezing Dough: Shape the dough into two rectangles about 1 inch thick, wrap tightly in plastic wrap, place in a sealable bag, and freeze up to 3 months. Thaw until pliable before rolling and baking.
- Freezing Baked Straws: After cooling completely, layer cheese straws between parchment or foil in an airtight container and freeze for up to 3 months. Thaw to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
