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Blue Cheese Straws

Source: Food & Wine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 30 Minutes
  Makes 2 Dozen
It takes a light touch to roll this delicate dough thin enough to make the straws. An alternative is to make coins: shape the dough into a 1-inch-thick log, roll in poppy seeds and chill, then slice 1/4 inch thick and bake for 15 minutes, or until crisp.
4 1/2 ounces Maytag or other sharp blue cheese (1/2 cup packed)  
1/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons cornstarch
2 1/2 tablespoons unsalted butter, softened
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
3/4 teaspoon poppy seeds
Blue Cheese Straws Recipe at
In a food processor, combine the blue cheese, flour, cornstarch, butter, salt and pepper and pulse until the dough just comes together. Transfer the dough to a sheet of plastic wrap and shape it into a 4-inch disk; wrap and refrigerate until firm, about 1 hour, or for up to 1 day.

Preheat the oven to 375 degrees F.

Line a baking sheet with parchment paper. On a well floured surface, roll out the dough to a 12-by-6-inch rectangle about 1/8 inch thick. Sprinkle the poppy seeds over the dough and press lightly to help them adhere. Cut the dough into 6-by-1/2 inch strips and transfer them to the baking sheet; twist the ends in opposite directions to make spirals. Bake the cheese straws for about 15 minutes, or until crisp and brown. Let the straws cool on the baking sheet before serving.

The cheese straws can be frozen for up to 1 month; recrisp in a 350 degrees F oven.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 2 Dozen
Calories: 41
Fat. Total: 3g
Protein: 1g
Carbohydrates, Total: 3g
Sodium: 84mg
% Cal. from Fat: 66%
Cholesterol: 7mg
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Joan Reviewed: 12/15/2010
More butter
This is very tasty and easy to make, but there's no way 2 1/2 T of butter is enough to hold it together. Added another 4 T of butter and rolled into a log and cut in slices. It's also quite salty, so I'll eliminate the salt next time. Good recipe!
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