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.
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.
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.
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.
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.
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.
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.
Time 8m Yield 5 dozen Number Of Ingredients 5 Steps:
Preheat the oven to 350 °F. Sift together the flour, cayenne and salt and set aside. Using an electric mixer, cream together the butter and cheese until blended. Add the flour mixture slowly, beating at low speed, then continue to beat for 5 minutes, until very creamy, scraping down the sides of the bowl several times. Using a cookie press with a star tip, make 3-inch-long cheese straws, leaving at least 1/2 inch between each on an ungreased cookie sheet. Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. Makes approximately 5 dozen cheese straws.
Time 1h10m Yield 48 cheese straws (4 gifts in a pencil case or cup) Number Of Ingredients 4 Steps:
Position 2 oven racks in the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment. Roll out 1 puff pastry sheet with a rolling pin on a lightly floured work surface to a 12-inch square. Whisk the egg in a small bowl with 1 tablespoon water until blended. Brush the dough with a thin layer of the egg wash. Sprinkle half the Asiago onto the dough, and press it in with the rolling pin or the back of a measuring cup. Cut the dough in half horizontally (a pizza roller is very handy for this). Place one half on top of the other, cheese-side up. Cut the dough into 1/2-inch vertical strips; you should have 24. Pick up 1 strip with a hand on each end, and twist in opposite directions until you have made a spiral. Place the spiral on the baking sheet, and gently pinch the ends to adhere them to the parchment. Continue with the remaining strips, placing them about an inch apart, 12 per baking sheet. Brush the twisted dough with the egg wash, and bake until golden and puffy, 15 to 17 minutes, rotating the baking sheets halfway through. Let cool completely on the baking sheet. Repeat the process with the remaining puff pastry and cheese to make 24 more cheese straws. Store in an airtight container at room temperature for up to 3 days.
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.
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.
Time 30m Yield 5 to 6 dozen Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees. Mix the butter with the cheese and the seasonings in a large bowl. Add the flour and knead into a smooth dough. Pack the dough in batches into a cookie press and press through the flat, ridged-line opening onto an ungreased cookie sheet to form ‘‘straws’’ of about 2 1/2 to 3 inches in length. Bake until golden (do not let them brown) and crisp, 15 to 20 minutes. Remove from the pan with a metal spatula and let cool. Serve or store in an airtight container. (The straws are very fragile.)
Time 30m Yield 20 cheese straws Number Of Ingredients 8 Steps:
Sift the flour and add the salt, paprika and cayenne. Rub in the butter until the mixture is like oatmeal. Add the cheeses, Tabasco sauce and egg yolk. Make into a smooth dough, adding water as necessary. Roll out onto a floured board and cut in narrow strips, about one-fourth of an inch wide and three-inches long. Bake in a preheated oven at 400 degrees for seven to eight minutes, or until golden.
Yield Makes 18 Number Of Ingredients 4 Steps:
Prepare the Puff Pastry. Preheat oven to 375 degrees. If using, mix paprika with cheese. Sprinkle mixture on a work surface. Roll puff pastry to a rectangle approximately 10 inches by 13 inches, pressing dough into cheese to adhere. If desired, sprinkle top of dough with poppy seeds. Press gently with rolling pin to adhere. Trim sides with a pastry roller. (You will have a rectangle that is roughly 9 by 12 inches.) Cut the puff pastry into 3/4-inch strips, and twist from one end to the other. Arrange strips, 1 1/2 inches apart, on a Silpat-lined baking sheet. Chill twists on baking sheets until very firm, about 45 minutes. Bake the cheese straws in middle of oven until golden brown and puffed, about 20 to 25 minutes. Transfer cheese straws to a rack to cool.
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.
Yield Makes 3 to 4 dozen Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees. On a lightly floured surface, one at a time, roll out each pastry sheet to a 12x18-inch rectangle. Combine the egg and the water and whisk to make an egg wash. Lay one pastry sheet flat on the work surface and lightly brush with the egg wash. Sprinkle with the cheeses and Essence. Top with the remaining sheet of pastry, pressing firmly to seal, then lightly roll with a rolling pin. Trim the edges with a knife to make them even. If you wish, change the flavor of the straws by using pesto sauce instead of the egg wash, top with cheese, and proceed as directed. Cut the dough crosswise into strips, about 1/3 to 1/2-inch wide. Twist each three times to make a spiral and place on an ungreased baking sheet. (You can also cut the pastry into diamond shapes and place them on the baking sheet.) Bake until golden brown, about 20 minutes. Remove and transfer to a serving platter. Serve warm.
