Michel Roux's recipe, from his book Pastry, is beautifully simple – the rolled puff is brushed with beaten egg, sprinkled with grated cheese and spices, then cut into strips and twisted and that's it – ready for the oven. As a cheese fiend, I shuffle towards the latter, but have resigned myself to the flakier charms of puff, it being the standard shop-bought offering. There are two schools of cheese straw – the fancy continental sort, what the Italians call salatini al formaggio, made with twists of puff pastry, lightly sprinkled with cheese and the crumbly, more offensively cheesy variety, cut from a shorter pastry, and of an older vintage (in this country at least – the first recorded recipe, in Mrs Beeton's Book of Household Management is very similar to Rose Prince's shortcrust version. Bought versions, bland and brittle, all too often disappoint, however – like sausage rolls, these are much, much better made at home, like the domestic Christmas fairy. Crunchy, intensely savoury, and ever-so slightly greasy, they're the grown-up equivalent of a great big bowl of cheesy Wotsits, without the weird orange dust that can play havoc with a girl's party frock. Yes, cheese straws are a practical choice (easy to eat with one hand, simple to prepare in advance, popular with vegetarians and small children) but most importantly, they tick all the boxes when it comes to the kind of thing people want to eat after a glass or nine of wine. While I can but concur with such nibble knowhow, I can't help thinking they've missed the point.
#HOW DO YOU MAKE CHEESE STRAWS PROFESSIONAL#
The professional snack scoffers shunned the miniature fish suppers and burgers so popular at the time, plumping instead for the deliciously retro cheese straw: "solid enough to provide a good foil to alcohol and its only drawback is the threat of crumbs falling on the carpet". There's no way they'll last that long in this house! My best hope is the straws will make it through tomorrow afternoon.A few years ago, Waitrose magazine conducted a Serious Survey of chefs and food critics, aimed at establishing once and for all, Britain's favourite canape – you may well mock, but these are important issues – and the results, according to contemporary "news" reports, came as a bit of a shock. I read where they should last a week in a tightly covered container.
#HOW DO YOU MAKE CHEESE STRAWS CRACKER#
This made a cracker sized cheese bite which my family is enjoying. My new Wilton cookie press did not come with a star tip. I'm going to try it with chili powder next time and anticipate that the substitution will go favorably. You can probably go with whatever flavor your family likes best. I was out of red pepper and substituted white pepper with a dash of ground black pepper.
The paprika flavor did not come through well. It looked much better after a couple more minutes in the blender. Then I stirred it and noticed the mixture looked moist, just not wet. I almost panicked and added water when the mixture looked crumbly. If it is, leave the mixture alone and let the mixer work a little longer. Don't panic if it looks like coarse pie crust in a minute. I dumped it all in, used the whip and let it run. SouthernLights is right on the butter! Mine was a perfect consistency after 20 seconds in the microwave.Įverything wasblended in my Kitchen Aid stand mixer. I let it sit out about an hour after shredding to come up to room temperature. The fresh grated cheese looks less dry than the pre-shredded and has a better color.
Hand grating the cheese is work, but the difference is noticeable immediately. I did everything according to the recipe (except the type of pepper). I made the cheese straws this evening and they were a hit! Heed the other reviews.
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