Cheese Straws With Sesame Seeds
These savory cheese straws are a delightful blend of sharp cheddar and Parmigiano-Reggiano cheese, spiced with white pepper and cayenne. Their crispy, golden exteriors perfectly encapsulate the rich, cheesy filling within. Enjoy them warm for a comforting treat, or store them for later indulgence.
— Constant Cookbook
Ingredients
- 1/2 lb. sharp cheddar cheese, shredded
- 2 oz. Parmigiano-Reggiano cheese, grated
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1/2 tsp. freshly ground white pepper
- 1/4 tsp. cayenne pepper
- 1 cup all-purpose flour
- 1/2 cup black or white sesame seeds
Instructions
- In a food processor, combine the cheeses, butter, white pepper and cayenne pepper and process to a smooth paste. Slowly add the flour, pulsing to blend. When all of the flour is incorporated, gather the dough into a ball. Wrap with plastic wrap and refrigerate for at least 1 hour or up to 3 hours.
- Preheat an oven to 350°F. Lightly grease a baking sheet with butter or line it with parchment paper.
- Remove the chilled dough from the refrigerator and cut it into 6 equal pieces. On a lightly floured work surface, use your palm to roll each piece into a rope about the diameter of a drinking straw. Cut each rope into 6- to 8-inch lengths, or shorter if you like. Sprinkle the sesame seeds evenly on a sheet of aluminum foil. Roll each straw in the seeds, coating lightly on all sides. Place the straws about 1 inch apart on the prepared baking sheet.
- Bake until the straws are golden brown and lightly crisp, 15 to 20 minutes. Transfer the baking sheet to a wire rack and let cool for 5 to 10 minutes. Transfer the cheese straws to a platter and serve warm (Or, let the straws cool completely and store in an airtight container for up to 8 hours.). Serves 12 to 14.
- Adapted from Williams-Sonoma <i>Holiday Entertaining,</i> by Georgeanne Brennan (Oxmoor House, 2007).
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