Blue Cheese Straws

  • Active Time 15m
  • Total Time 1h 30m

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.

ingredients

  • 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

directions

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.

MAKE AHEAD:

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.

RecID 3539

nutrition information per serving

41 calories; 3g total fat; 7mg cholesterol; 84mg sodium; 3g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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