I don’t know what it is but there is something I find classic and classy about cheddar cheese straws. They are thin and elegant, and one should feel as though they too are thin and elegant when nibbling on them.
Chips have nothing on these cheese straws. Chips are messy, greasy, and make you feel heavy when you are finished. Cheddar cheese straws on the other hand are light, crispy, and delicious and will make you feel as though you are light as a feather even after devouring the whole batch as I may or may not have just done….
Cheddar cheese straws are so quick and easy to make you may just find yourself refusing to allow anyone in the house to bring home chips ever again and the best part is you probably have the ingredients to make these already in your home!
To make your very own batch of cheddar cheese straws you will need to begin by thawing out a sheet of puff pastry. When your puff pastry has thawed, place it on a lightly floured surface. Cut your pastry in half using a sharp knife or pastry wheel. Bring out your egg wash and lightly coat each strip with your wash.
Add a light layer of cheddar cheese. Now this is where your cheddar cheese straws become all that much cooler. Cheddar cheese can be substituted with any other cheese or added seasoning you can think of. Toss the cheese with a little cayenne pepper to spice things up. Use Parmigiano-Reggiano and dill for a flavor that is truly unique! You are only limited by your taste buds and imagination!
Fold your pastries over and press down firmly to remove the air bubbles by hand. Then using a lightly floured rolling pin, roll the pastry lightly to adhere the layers.
Cut your straws in ½ in strips for regular cheddar cheese straws or you could cut them in ¼ inch strips for thinner and crispier cheese straws.
When your cheese straws have been cut brush the top layer again with a light egg wash. Add your finishing salt, a coarse salt works best as the flavor of the salt is a little more pronounced and will preserve well when baked. However, if you are looking for a lighter salt flavor I suggest using fleur de sel in its place. Again cheddar cheese straws are only limited by your imagination!
Holding one end of each straw gently twist two to three times and place on a well buttered cookie sheet. Be careful to no over twist or you risk breaking your pastry, the down side of this is you will have a smaller straw, the up side however, you now have two rather then one (I’m a glass half full kind of guy)!
Bake your cheese straws for about 10 to 12 minutes or golden brown. Thinner and crisper straws should be baked from 8-10 minutes. Place the freshly baked straws on a cooling rack to cool. Pour a tall glass of beer or your favorite soda and you are ready for an afternoon snack or have an elegant creation for your next party. These are best served warm and will last a couple of days. Simply drop them in a microwave and heat up for 5 to 10 seconds just before you eat them!
1 large egg lightly beaten with 2 teaspoons water (egg wash)
½ cup finely grated sharp cheddar cheese
Tablespoon coarse salt or fleur de sel
Preheat the oven to 425 degrees.
Place thawed pastry on a lightly floured surface and cut in half.
Lightly brush egg wash over both strips of pastry.
Evenly spread cheese over 1 strip.
Fold non cheese strip over top of cheese strip and press down firmly to remove air bubbles. Roll gently with a lightly floured rolling pin to adhere the layers.
Cut 12 to 14 ½ inch strips using a sharp knife or pastry wheel.
Lightly brush egg wash over freshly cut strips and sprinkle salt evenly over top.
Gently twist each strip and place on a well buttered baking sheet. Place strips approximately 1 inch apart.
Bake in the oven for 10 – 12 minutes or until golden brown. Remove from the oven and place strips on cooling rack for 10 minutes to cool. Serve immediately or warm them in the microwave just before use.