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Cheese Straws

Cheese Straws
Because these cheese straws can be made in advance, they are the perfect hors doeuvre to serve when you are entertaining. They look especially striking when placed upright in clear glasses, such as our Riedel O wine tumblers or Picardie glasses. Place the cheese straws in areas where guests tend to congregate, including the living room, bar and kitchen, and accompany with sparkling wine.

Ingredients:

  • 8 oz. Parmigiano-Reggiano cheese, finely grated
  • 12 Tbs. (1 1⁄2 sticks) unsalted butter
  • 1 egg
  • 1 3⁄4 cups all-purpose flour
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. cayenne pepper

Directions:

Have all the ingredients at room temperature. Preheat an oven to 300°F.

In the bowl of a food processor fitted with the metal blade, combine the cheese, butter, egg, flour, salt and cayenne pepper and process until smooth.

Fill a cookie press with the dough according to the manufacturer's instructions and fit with the star-shaped disk. Holding the cookie press at an angle on an ungreased or Silpat-lined cookie sheet, press the trigger twice, dragging the press away to make straws 3 inches long. Space the straws 1 inch apart. To make straws the length of the cookie sheet, continually press the trigger and drag the press away, spacing the straws 1 inch apart.

Bake until the straws are light golden, 20 to 25 minutes. Transfer the straws to wire racks and let cool. Straws may be stored in an airtight container at room temperature for up to 5 days. Makes about 60 three-inch straws.

Williams-Sonoma Kitchen.