Imagine pulling a tray of golden, buttery, and ridiculously cheesy pastries from your oven. The aroma of sharp Cheddar and nutty Parmesan fills the air. These aren’t just any snack; they’re the ultimate savory bite! Perfectly flaky and crisp, these cheese straws are the sophisticated sidekick your favorite soups, salads, and appetizers have been waiting for. They’re deceptively simple to make and guaranteed to disappear in minutes. Let’s get baking!
Ingredients
• 1 cup / 120g (4.2 oz) all-purpose flour
• ½ tsp / 2.5g (0.09 oz) salt
• ½ tsp / 1g (0.04 oz) paprika
• Freshly ground black pepper, to taste
• ½ cup / 113g (4 oz) cold unsalted butter, cut into small cubes
• ⅓ cup / 30g (1.06 oz) grated Parmesan cheese
• 4 oz / 113g sharp Cheddar cheese, grated
• 2 Tbs / 30ml (1 fl oz) heavy cream, well chilled
• 1 large egg
• 1 Tbs / 15ml (0.5 fl oz) cold water
Instructions
1. In a food processor or large bowl, pulse or whisk together the flour, salt, paprika, and a few grinds of black pepper.
2. Add the cold, cubed butter. Pulse or use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Add the grated Parmesan and Cheddar cheeses and toss briefly to combine.
4. Drizzle the cold heavy cream over the mixture. Mix gently with a fork or your hands just until the dough comes together into a smooth ball. Do not overwork it.
5. Shape the dough into a flat disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
6. Preheat your oven to 325°F / 165°C. In a small bowl, beat the egg with 1 tablespoon (15 ml / 0.5 fl oz) of cold water to create an egg wash.
7. On a lightly floured surface, roll the chilled dough out to a rectangle approximately ⅛ to ¼ inch thick.
8. Cut the dough into strips about ½ inch wide and 1½ inches long. Arrange the strips on ungreased baking sheets, leaving a little space between them.
9. Lightly brush the tops of the strips with the prepared egg wash.
10. Bake for 12 to 14 minutes, or until the pastries are puffed, golden, and just beginning to brown. Let them cool for a minute on the sheet before transferring to a wire rack to cool completely. Serve warm for the best experience.
Nutritional Information
• Serving Size: 6 straws
• Calories: 185 kcal
• Protein: 6g
• Carbohydrates: 9g
• Fat: 13g
• Note: is an estimate and may vary based on the specific used.
Pro Tips
• Ensure your butter, cream, and water are very cold. This is the secret to an incredibly flaky, tender pastry.
• Mix the dough just until it comes together. Overworking it can develop the gluten and make your cheese straws tough instead of tender.
• Feel free to add a pinch of cayenne pepper or dried mustard powder with the flour for an extra kick of flavor.
• The unbaked, cut strips can be frozen on a baking sheet. Once solid, transfer to a freezer bag and bake directly from frozen, adding 3-5 minutes to the baking time.
FAQ
Q: How can I make these cheese straws vegan
A: To make a vegan version, use a high-quality, firm plant-based butter in place of dairy butter. Substitute the cheeses with your favorite vegan cheddar and parmesan-style shreds. For the heavy cream, use a full-fat plant-based alternative like coconut cream or a soy-based cream. For the egg wash, simply brush the tops with plant-based milk or melted vegan butter before baking.
Q: Are all cheddar and parmesan cheeses vegetarian
A: Not all cheeses are strictly vegetarian, as some are made with animal rennet. To ensure this recipe is fully vegetarian, look for sharp Cheddar and Parmesan cheeses that are explicitly labeled as ‘vegetarian’ or state they are made with ‘microbial rennet’ or ‘vegetable rennet’ on the packaging. Many popular brands now offer vegetarian-friendly versions.
Q: What is the best way to store these cheese straws
A: Once completely cooled, you can store the baked cheese straws in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the unbaked, cut strips as mentioned in the pro tips. Simply arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
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Golden Cheddar and Parmesan Cheese Straws
Ingredients
Method
- In a food processor or large bowl, pulse or whisk together the flour, salt, paprika, and a few grinds of black pepper.
- Add the cold, cubed butter. Pulse or use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add the grated Parmesan and Cheddar cheeses and toss briefly to combine.
- Drizzle the cold heavy cream over the mixture.
- Mix gently with a fork or your hands just until the dough comes together into a smooth ball.
- Do not overwork it.
- Shape the dough into a flat disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 325°F / 165°C.
- In a small bowl, beat the egg with 1 tablespoon (15 ml / 0.5 fl oz) of cold water to create an egg wash.
- On a lightly floured surface, roll the chilled dough out to a rectangle approximately ⅛ to ¼ inch thick.
- Cut the dough into strips about ½ inch wide and 1½ inches long.
- Arrange the strips on ungreased baking sheets, leaving a little space between them.
- Lightly brush the tops of the strips with the prepared egg wash.
- Bake for 12 to 14 minutes, or until the pastries are puffed, golden, and just beginning to brown.
- Let them cool for a minute on the sheet before transferring to a wire rack to cool completely.
- Serve warm for the best experience.
- Mix the dough just until it comes together. Overworking it can develop the gluten and make your cheese straws tough instead of tender.
