cheese straws???

Mrs_Boo_Boo

Yummy. If you have already made the pastry just knead in grated cheese. I like to use a mixture of parmesan and ordinary. A pinch of dry mustard and cayene also peps them up. Roll out to about 1.5 cms thick and cut into strips. Take out oven when slightly underdone cos then they stay slightly softer. I also have a recipe where you sandwich marmite between two layers then cut and twist. I want some now.

missm29

Hi can anyone tell me how to make cheese straws, i keep buying them in the bakery for my son but want to have a go myself. I've cheated and bought some puff pastry and grated cheese (hate grating cheese) but not sure what to do, do i just cut it in strips and sprinkle with the grated cheese, then bake?

tanith

just roll out the pastry then sprinkle the cheese over the rolled out pastry.. fold the pastry over to its its original size and roll out and sprinkle again, fold over and roll out to the thickness you want the straws then just cut them to the shape and size you want and bake as per instructions on the pastry packet... you could just sprinkle the cheese on top but its much yummier if you do it my way...

smithyjules

[SIZE=-1]Hi there, you are going to take one look at the length of this recipe and run but STOP!!! it's sooooo easy and very very yummy. I can't make pastry at all but these come out great every time without fail.even made them with my 4 year old nephew. ps marg works just as well (we use the cheap stuff for baking).have fun!


100g/3½oz butter, plus extra for greasing
150g/5¼oz mature cheddar cheese
100g/3½oz plain flour, plus extra for dusting the work surface
freshly ground black pepper
1 free-range egg yolk
[/SIZE][SIZE=-1]Method[/SIZE]
[IMG]file:///D:/stuff/documents/recipies/Cheese%20straws_files/t.gif[/IMG]
[SIZE=-1]1. Heat oven to 220C/425F/Gas 7. Lightly grease a large baking sheet with butter and cover it with a piece of baking parchment.i just use the baking parchment without greasing
2. Finely grate the cheese into a mixing bowl. Sift in the flour Add some freshly ground black pepper and mix.
3. Cut the butter into little cubes and rub them into the mixture with your fingertips. When the butter has almost disappeared into the flour and you have a crumbly mixture, stir in the egg yolk with a butter knife.
4. Gather the pastry into a ball of dough (it should come together very easily). Dust the work surface with plenty of flour. Carefully roll out the cheese dough into a rough square. It should be about 5mm thick. Neaten the edges with the side of your hand.
5. With a sharp knife, cut the square into strips, then each strip into fingers. Gently lift them on to the lined baking sheet, leaving a little space between each one.
6. Wearing oven gloves, place the baking sheet in the oven and bake for about eight minutes, but check after five or six minutes, as oven temperatures vary. The cheese straws should be a very pale golden brown. They are fragile when they come out of the oven, so leave them to sit for five minutes before you try to move them. Then carefully lift up the baking parchment and transfer everything to a wire rack to cool for a few more minutes.[/SIZE]

BitterAndTwisted

And if you're feeling really adventurous you could even twist the unbaked dough and they'll look almost professional. I rather like grated parmesan in mine and sometimes ring the changes by sprinkling some sesame seeds on top or adding some mustard to the mixture.

Oh dear, I'm getting a bit peckish just thinking about them

Rummer

I use puff pastry and cheese but I glaze them with egg so they go nice and golden brown when they are cooked. Some tomato paste and herbs added with the cheese is delicious too!

zippychick

Right, am going to make cheese straws for chrimbo. Few questions

Am i better grating the cheese in the tiny grater or the normal bit - can't decide

Is it puff pastry you use?

How long do they keep? Weeks, days, only on cooked day?

I was debating prepping them and freezing , so I can defrost and cook xmas eve - this sound ok? All very basic questions indeed, but I need someone to guide me today.x:o

x

aliadds

Zippychick I use this recipe from the Bero website and they're gorgeous.
I make a large quantity and use:
500g SR flour, 250g hard margarine or butter, 1tsp mustard powder, 1tsp salt, 375g mature cheddar and 5 eggs.
If this is too much you could easily divide by 5.
In my experience it doesn't matter whether you use a coarse or fine grater. For added texture I brush with beaten egg and sprinkle with sesame seeds.
Yes they will freeze well, but when fresh treat like a scone and eat within 2 days.
HTH

Edinburghlass_2

MATH wrote: »

I make two kinds of cheese straws (neither from a recipe)

1. I make a batch of bog standard pastry and kneed in a handful of grated cheese. Roll out and cut into straws. If I'm feeling posh I may twist them and sprinkle with more cheese and cracked black pepper before popping in the oven at 220c for 15-20 mins

2. I roll out a block of shop-bought:o puff pastry. Sprinkle it with grated cheese and fold in half so the cheese is hidden. Roll out again and cut into straws. HTH

We use method 2 and twist them for a touch of class

nopot2pin

I have got a pack of shortcrust dried pastry... The kind that you just add water to... Its been in the cupboard for ever :rolleyes:
Can I use this for cheese straws ?