SOUTHERN CHEESE STRAWS
You need something to put out when people come over for a drink. Or when you need something savory in the afternoon when you wish someone was coming over for a drink. You can roll the batch into a couple of logs, freeze and slice and bake off a dozen or so at a time.
Provided by Kim Severson
Categories appetizer
Time 1h
Yield About five dozen
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Grate cheese.
- In a food processor, pulse dry ingredients until combined, then add cheese and butter. Process until dough becomes smooth and has the texture of Play-Doh. Alternately, make the dough in a stand mixer by creaming cheese and butter until smooth. Then combine dry ingredients in a bowl and combine with butter mixture at low speed until smooth.
- Shape the dough into a cylinder, wrap with plastic wrap or parchment and allow to rest for 20 minutes. Or store in the refrigerator until ready to bake.
- Bring dough to room temperature and pack it into a cookie press fitted with a star disk. Pipe long ribbons of dough across the baking sheet lined with parchment paper or a silicone mat, about an inch apart. Then cut into six-inch lengths. Repeat with remaining dough. Dough may also be hand-rolled into long ropes and cut to size, or shaped into a cylinder and sliced into rounds and baked.
- Bake for about 13 minutes or until the edges just begin to brown. Store between sheets of parchment or waxed paper in an airtight container. Will keep for up to three weeks.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 25 milligrams, Sugar 0 grams, TransFat 0 grams
CHEESE STRAWS
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
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.
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