Southern Cheese Straws
Crispy, cheesy, and slightly spicy - these twisted pastry sticks are dangerously addictive
- 8 ozextra-sharp cheddar(finely grated, cold)
- 0.5 cupunsalted butter(cold, cut into cubes)
- 1.5 cupsall-purpose flour
- 0.5 tspkosher salt
- 0.25 tspcayenne pepper
- 0.125 tsppaprika
- 2-3 tbspice water(as needed)
Unbaked dough can be frozen up to 1 month. Baked straws keep in airtight container up to 5 days, or freeze up to 1 month. Re-crisp in 300°F oven if needed.
- 1In food processor, pulse flour, salt, cayenne, and paprika to combine
- 2Add cold butter and pulse until mixture resembles coarse meal
- 3Add grated cheese and pulse until just combined
- 4With processor running, add ice water 1 tablespoon at a time until dough just comes together
- 5Turn dough onto plastic wrap, flatten into disk, refrigerate 30 minutes
- 6Preheat oven to 350°F and line baking sheets with parchment
- 7Roll dough to 1/4-inch thickness on lightly floured surface
- 8Cut into 1/2-inch wide strips, about 6 inches long
- 9Twist each strip 3-4 times and place on baking sheet
- 10Bake 12-15 minutes until golden and crisp
- 11Cool on wire rack - they will crisp further as they cool
Use the finest grater setting for the cheese - it melts more evenly. Keep everything cold for flaky texture. Extra-sharp cheddar is essential; mild cheese won't have enough flavor. For extra crunch, sprinkle with flaky salt before baking.
Cheese straws are a cornerstone of Southern hospitality, appearing at every proper cocktail party, wedding reception, and holiday gathering. The tradition likely came from British cheese biscuits, adapted with the sharper American cheddar and a kick of cayenne that defines Southern cooking.