Cheese Straw Recipe

Combine dry ingredients

In a large bowl, whisk together 1.5 cups all-purpose flour and 0.5 tsp salt until evenly mixed.

Cut in butter

Cut 6 tbs cold unsalted butter into small 1/4-inch cubes. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add ice water and form dough

Sprinkle 2 tbs ice water over the flour-butter mixture and gently fold with a spatula until the dough just comes together. If dry, add up to 1 more teaspoon of ice water. Avoid overworking. Gather dough into a disc, wrap in plastic, and chill in the refrigerator for 20–30 minutes.

Prepare cheeses and seasoning

While dough chills, finely grate 1 cup sharp cheddar and 1/4 cup parmesan. In a small bowl combine the grated cheeses with 1/2 tsp paprika and 1/4 tsp black pepper. If using, add 1/2 tsp dried thyme or rosemary and 1/8 tsp cayenne or hot paprika.

Roll out dough

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll chilled dough into a rectangle about 12 x 8 inches and roughly 1/8–1/4 inch thick.

Add cheese layer

Evenly sprinkle the cheese and spice mixture over the rolled dough, pressing lightly with the rolling pin so the cheese adheres to the dough surface.

Fold and roll

Fold the long edges of the dough toward the center so they meet (like closing a book), then fold in half so you have a compact rectangle roughly 6 x 4 inches. Lightly roll to flatten to about 1/8–1/4 inch thickness again. This creates layers with cheese throughout.

Cut into strips

Using a sharp knife or pizza cutter, trim rough edges, then cut the dough into 1/2-inch to 3/4-inch wide strips (lengthwise). For twisted cheese straws, take each strip and twist 3–4 times before laying on the prepared baking sheet. Space 1/2 inch apart.

Egg wash and season

Beat 1 egg and brush the tops of each strip lightly with the egg wash. Sprinkle coarse salt (about 1/2 tsp total) over the strips and, if desired, an extra pinch of paprika or parmesan on top.

Bake

Bake in the preheated 375°F (190°C) oven for 12–16 minutes, rotating the pan halfway through, until the cheese straws are golden brown and crisp.

Cool and serve

Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature. Store in an airtight container for up to 3 days.