4 ingredient cheese straws

A simple recipe for light, airy, and crunchy cheese straws with a burst of sharp, savory cheddar and rich, buttery pastry flavor.

Equipment

• Food Processor (or a large bowl and a pastry blender)
• Plastic Wrap
• Rolling Pin
• Baking Sheet
• Parchment Paper
• Sharp Knife or Pizza Cutter

Ingredients

• 1 ½ cups (190g) All-Purpose Flour
• ½ teaspoon Salt
• 8 tablespoons (1 stick / 113g) Unsalted Butter, very cold and cubed
• 2 cups (8 oz / 226g) Sharp Cheddar Cheese, freshly grated
• 4-5 tablespoons Ice Water

Instructions

1. In the bowl of your food processor, combine the flour and salt. Pulse a couple of times to mix them together.
2. Add the cold, cubed butter to the flour mixture. Pulse the food processor in short bursts until the butter is broken down into pea-sized pieces, and the mixture resembles a coarse meal.
3. Add the freshly grated sharp cheddar cheese to the bowl and pulse a few more times until the cheese is just distributed throughout the flour-butter mixture.
4. With the food processor running, slowly drizzle in the ice water, one tablespoon at a time, through the feed tube. Process just until the dough begins to clump together and form a ball around the blade.
5. Turn the dough out onto a lightly floured surface. Gently gather it into a ball and then press it into a rough rectangular disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes.
6. About 10 minutes before you are ready to bake, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
7. On a lightly floured surface, roll the chilled dough out into a rectangle, about ¼ inch thick. Trim the edges to make a neat rectangle. Cut the dough into strips about ½ inch to ¾ inch wide.
8. Carefully transfer the strips to the prepared baking sheet, placing them about an inch apart. Bake for 12-15 minutes, or until the cheese straws are a beautiful, deep golden brown.
9. Remove the baking sheet from the oven and let the cheese straws cool on the pan for a few minutes. Then, transfer them to a wire rack to cool completely.

Notes

Use freshly grated cheese to avoid anti-caking agents that affect texture. Keep everything cold to ensure flaky pastry. Do not overwork the dough to prevent tough straws. Dough can be refrigerated for up to 3 days or frozen for up to 3 months. Baked straws can be stored in an airtight container for 5-7 days or frozen for up to 3 months.

Nutrition

Calories: ~85 kcal · Fat: ~6g · Saturated Fat: ~3.5g · Trans Fat: 0g · Cholesterol: ~17mg · Sodium: ~100mg · Carbohydrates: ~6g · Fiber: <1g · Sugar: <1g · Protein: ~3g