Cheese straws are enjoyed as a relaxing snack. The origin of these straws is not known but is considered as if it belongs to the South. Long narrow strips of cheese are formed when wrapped in some dough. The recipe involves baking. Unbaked dough can be stored for a long time for future use whenever needed. Limit yourself to a little consumption as it contains calories.
These cheese straws are perfect for snacking at any time of the day. You can call them fried cheese crackers as these are crispy and full of crunch. This recipe is taken from the collection of Paula Deen’s recipes. The straws made out of this given recipe are cheesy and buttery.
To make perfect cheesy straws follow the given recipe step by step patiently and skillfully as you have to perform well while handling your kitchen utensils.
INGREDIENTS
- 1/4 cup shredded reduced-fat Monterey Jack Cheese
- 1/4 cup grated Parmesan Cheese
- 1 tbsp chili powder
- 1/2 tbsp salt
- 1/4 tbsp ground cumin
- 1/4 tbsp cayenne pepper
- 1/2 17.3 ounce package puff pastry sheets
- 1 cup butter at room temperature
How to make Cheese Straws Paula Deen?
- As we all know preheating the oven is the basic step. Heat it to 400 degrees.
- Lubricate to large baking sheets with butter and put parchment papers in the baking dish.
- For grating your ingredients, add the Parmesan cheese, jack cheese, chili powder, salt, cumin, and cayenne in the grater. Pulse until fully grated.
- Take the puff pastry sheets one by one and shower dry flour over it and roll it. Fill half of the bottom side of the pastry with the cheese mixture.
- Close the top half of the pastry and seal the sides so that the mixture does not come out. Cut each pastry into several slices using a pizza knife.
- Put the slices on the baking dish after twisting. Press and keep the strips in place.
- Put your baking dish in the oven. Bake until the straws swell up and get crispy. Do not burn the cheese.
- Let them cool for a few minutes and serve as you want. Hot or Cold!
FAQs?
How can we store these cheese straws?
In a plastic bag store your filled cheese straws. You can store them for up to one month. And when you want to bake them again place them on parchment paper and cook for 10-12 minutes.
Cheese Straws Recipe By Paula Deen
Ingredients
- 1/4 cup shredded reduced-fat Monterey Jack Cheese
- 1/4 cup grated Parmesan Cheese
- 1 tbsp chili powder
- 1/2 tbsp salt
- 1/4 tbsp ground cumin
- 1/4 tbsp cayenne pepper
- 1/2 17.3 ounce package puff pastry sheets
- 1 cup butter at room temperature
Instructions
- As we all know preheating the oven is the basic step. Heat it to 400 degrees.
- Lubricate to large baking sheets with butter and put parchment papers in the baking dish.
- For grating your ingredients, add the Parmesan cheese, jack cheese, chili powder, salt, cumin, and cayenne in the grater. Pulse until fully grated.
- Take the puff pastry sheets one by one and shower dry flour over it and roll it. Fill half of the bottom side of the pastry with the cheese mixture.
- Close the top half of the pastry and seal the sides so that the mixture does not come out. Cut each pastry into several slices using a pizza knife.
- Put the slices on the baking dish after twisting. Press and keep the strips in place.
- Put your baking dish in the oven. Bake until the straws swell up and get crispy. Do not burn the cheese.
- Let them cool for a few minutes and serve as you want. Hot or Cold!
