Cheese Straws


I made these to go along with the Cheeseburger Macaroni. They are full of Parmesan flavor and what I love about them is their lightness. It’s not a heavy bread stick since it’s made with puff pastry so you don’t feel like you are eating tons of carbs. There are endless possibilities for these little babies, Chedder and adobo cheese straws, sun dried tomato, caper, and garlic cheese straws, everything cheese straws, etc… So many choices and they all will be great.

These are perfect for a weeknight dinner because they are quick to put together and quick to bake. Just make sure to have the puff pastry thawing in the refrigerator in the morning before you leave for work.

Cheese Straws

  • 1 (9 by 9 1/2-inch) sheet frozen puff pastry, thawed
  • 2 oz Parmesan or Asiago cheese, grated (1 cup)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  1. Adjust the oven racks to the upper- and lower- middle positions and heat the oven to 425 degrees.
  2. Lay the puff pastry on a sheet of parchment paper and sprinkle with the Parmesan, salt and pepper.
  3. Top with another sheet of parchment and, using a rolling pin, press the cheese into the dough, rolling to shape the dough into a 10-inch square.
  4. Remove the top layer of parchment and, using a sharp knife (or pizza cutter), cut the dough into thirteen 3/4 inch wide strips. Gently twist each strip of dough and transfer to a baking sheet lined with parchment paper, spacing the strips about 1 inch apart.
  5. Bake until the straws are fully puffed and golden brown, about 10 minutes, reversing the position of the baking sheet from top to bottom halfway through baking. Cool for 5 minutes before serving.

Source: The America’s Test Kitchen Family Cookbook

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