A traditional Southern Snack. This recipe is a quick and easy version made with store-bought puff pastry.
*Can also substitute canned biscuit dough.
Yields 20-40 - depending on the size of the straws
Heat the oven to 375° Fahrenheit. Place rack in the middle of the oven. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
In a mixing bowl place the finely grated cheese and any herbs or spices of your choice. Blend together.
Place wax paper on the counter work space. Dust with flour. Unfold or unroll 2 of the thawed puff pastry sheets on the floured wax paper.
Sprinkle the cheese mixture over the puff pastry. Flour your hands and gently knead the mixture into the puff pastry dough until evenly distributed. If in-between batches the dough becomes warm or sticky, place in the refrigerator for ten minutes to cool down. Using a rolling pin, roll out the pastry until 1/8’ thick. Repeat in batches until all of the dough is used.
Using a sharp knife coated with vegetable or olive oil (to keep the dough from sticking) cut straight down into the dough to make strips 6, 8 or 10 inches long and 1 inch wide. Place the strips onto the prepared baking sheet, one or more inches apart. Either use flat or twist into a spiral or use two strips to braid together, pressing the ends to secure closure. Brush the top of each strip with egg white or vegetable oil. Lightly sprinkle extra cheese and herb/ spice mixture on top.
Place the baking sheets into the refrigerator for one hour to firm. (This will allow the pastry to puff when baked.)
The baking time will be determined by the size of your straws, approximately 15 to 25 minutes. Check at 12 to 15 minutes and continue baking if needed. The straws will puff and look deep golden brown with a crispy, dry texture.
Remove from the oven and allow to thoroughly cool until able to lift from the baking sheet with ease.
Serve warm or cool down to room temperature.
Best to use on the same day as made. Yields 20 to 40 straws depending on size.
Extra straws may be stored in an airtight container for two to three days.
Cheese Straws Recipe https://whatscookingamerica.net/appetizer/cheese-straws.htm