These cheesy delights are the perfect party hors d’oeuvre.
What’s your guilty pleasure? Mine are crispy, crunchy snacks, particularly those that boast a deep, cheesy flavor. I love Cheez-Its, Cheetos, and original Goldfish. I love them all so much that I hardly ever buy them, since I can’t stop myself from making my way through an entire package in one sitting. But I do not feel guilty at all when I’m eating crispy, crunchy, cheesy cheese straws because their lightness and elegance take them out of the guilty snack category and raise them into a class all their own.
While cheese straws are considered a Southern tradition, and a beloved one often served at parties, I always tend to equate them with the French gougères that my favorite bistro serves the minute you are seated. Those buttery balls of crispy pastry just collapse into airy perfection in your mouth, and the taste and texture of cheese straws are very similar. Although they’re not the same shape, nor are they even made from the same kind of dough, cheese straws and gougères do share that light, savory, cheesy deliciousness. And once I discovered how easy it is to make cheese straws, they became my go-to appetizer whenever I entertain.
With just a few basic ingredients—butter, shredded cheddar, and flour—and some spices, you can make cheese straws in a short amount of time. And you will feel a great sense of pride, not only when you see how beautiful they are, but also when your guests ‘ooo’ and ‘ahhh’ over the fact that you made these delicate, savory pastries yourself. The paprika and cayenne pair deliciously with the butter and sharp cheddar, adding a depth of flavor and the perfect kick of heat.
Perfect Cheese Straws
Use good-quality butter and cheddar cheese, making sure that both are at room temperature before you begin. If you want the purest flavor, grate the cheddar cheese yourself, as pre-shredded cheese, while handy, does contain some additives. Once you begin adding the dry ingredients to the butter and cheese mixture, you will want to incorporate them completely so that every bite of every cheese straw is packed with spicy flavor. Be careful not to overbake them, and let them cool completely before serving, as they will crisp up even more during the cooling process.
How Do I Store Leftovers?
Once cooked and cooled, cheese straws can be stored in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 1 month, but we don’t recommend it, as their texture is very delicate and might deteriorate during the freezing process.
You can make the dough ahead of time. Wrap it tightly in plastic wrap, and it will keep in the refrigerator for up to 4 days and in the freezer for up to 3 months. Thaw overnight in the fridge.
Serving Suggestions
If I’m having people over for an elaborate, multicourse meal, I like to serve something very light but tasty when my guests first arrive. Cheese straws are perfect for this, and I often pair them with some Marinated Mozzarella, Orange And Rosemary Pecans, and this Rosemary Greyhound cocktail.
Some of my most successful dinner parties have been when I’ve made the entire meal out of hors d’oeuvres and small plates, and this is a place where cheese straws shine. Their wonderful flavor and crunchy texture go so beautifully with Roasted Shrimp Cocktail, Boursin-Stuffed Mini Peppers, Fried Artichoke Hearts, Antipasto Skewers, and Blue Cheese And Asparagus Rolls. And in keeping with the style and portion size of these savory dishes, I love to serve homemade English Toffee, Sugared Cranberries, and Cardamom Macarons With Sea Salt Caramel Buttercream for dessert.
Cheese Straws
Ingredients
- 1/2 cup unsalted butter softened
- 8 ounces shredded sharp cheddar cheese about 2 cups
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder optional
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and shredded cheddar cheese until smooth.
- In a separate bowl, whisk together the all-purpose flour, salt, cayenne pepper, paprika, and garlic powder.
- Gradually add the dry ingredients to the cheese mixture, mixing until a smooth dough forms. If the dough seems soft, add up to 2 tablespoons more of flour until thick.
- Transfer the dough to a pastry bag fitted with a large star tip, or use a cookie press with a star-shaped disc.
- Pipe 6-inch long strips onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 10 to 15 minutes, or until the edges are lightly golden.
- Allow the cheese straws to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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