Cheese Straws — Sharp Cheddar
Crisp, cheesy, and utterly addictive, these sharp cheddar cheese straws are a taste of Southern comfort. The secret is cold butter for flaky layers.
Cheese Straws — Sharp Cheddar
Crisp, cheesy, and utterly addictive, these sharp cheddar cheese straws are a taste of Southern comfort. The secret is cold butter for flaky layers.
Key move
Keep the butter as cold as possible and avoid overworking the dough for the flakiest cheese straws.
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The Setup
- Large Bowl
- Pastry Blender
- Plastic Wrap
- Rolling Pin
- Baking Sheet
- Parchment Paper
The Mise en Place
5 of 6Your prep station before cooking begins
The Dry Mix (0/5)
Cheese straws are not flaky.
The butter was not cold enough. Make sure to use very cold butter and work quickly.
Cheese straws are tough.
The dough was overmixed. Be careful not to overwork the dough when adding the water.
Chef's Notes
Chill the dough for at least 30 mins before cutting. This prevents spreading and ensures crispier straws.
For extra flavor, brush with an egg wash and sprinkle with sesame seeds or poppy seeds before baking.
Serve warm as an appetizer or side dish. They pair beautifully with soups and salads.
Dough can be made and chilled for up to 2 days. Cut and bake just before serving for best results.
The Method
PREHEAT
Preheat oven to 375°F (190°C).
Oven is preheated to the correct temperature.
COMBINE
In a large bowl, combine the flour, cheddar cheese, salt (½ tsp), and cayenne pepper (¼ tsp).
All dry ingredients are thoroughly combined in the bowl.
CUT
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Mixture resembles coarse crumbs with small pieces of butter visible.
ADD
Add the ice water (2 tbsp), one tablespoon at a time, and mix until the dough just comes together.
Dough just begins to come together, without being sticky or wet.
FORM
Prep aheadForm the dough into a ball, wrap in plastic wrap, and chill for at least 15 minutes.
Dough is formed into a ball, wrapped, and chilling.
ROLL
On a lightly floured surface, roll the dough out to about 1/8 inch thickness.
Dough is rolled out evenly to approximately 1/8 inch thickness.
CUT
Cut the dough into thin strips using a pizza cutter or knife.
Dough is cut into uniform thin strips.
TRANSFER
Transfer the cheese straws to a baking sheet lined with parchment paper.
Cheese straws are arranged on the prepared baking sheet.
BAKE
Bake for 12-15 minutes, or until golden brown.
Cheese straws are golden brown and appear crispy.
COOL
Let the cheese straws cool on the baking sheet for a few minutes before serving.
Cheese straws have cooled slightly on the baking sheet.
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