Dedes Cheese Straws Recipes

PAULA DEEN'S CHEESE STRAWS

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.

EASY CHEESE STRAWS

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.

SPICED PUFF PASTRY CHEESE STRAWS

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 ZESTY CHEESE STRAWS

Steps:

• Preheat oven to 300 degrees.
• Make sure cheese and butter are room temperature.
• In a mixing bowl, cream the butter until light and fluffy.
• Add the cheese and mix until blended.
• Add the flour, salt and red pepper (I used 1/2 tsp) this is when you would add dried herbs if using, mix to form a dough.
• Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip.
• Pipe the dough in 2 inch strips onto a lightly greased cookie sheet.
• Bake for 10 to 15 minutes or until lightly browned.
• Remove to racks to cool.
• **Updated**.
• I've discovered these are very tastey using dried herbs also.
• I've made them with dill but can see me making them with thyme and sage before too long.