Cheese Straws Recipe - melissassouthernstylekitchen.com (2024)

FAQs

Why are my cheese straws not crispy? ›

It can be hard to tell when cheese straws are perfectly baked, but underbaking can lead to soft straws instead of crisp ones.

Transfer dough to a cookie press or piping bag fitted with a large open star tip. Pipe into long strips, then use a sharp, small knife to cut the strips into 3-inch lengths. Bake for 12-14 minutes until lightly browned. Cool for 5-10 minutes before transferring the cheese straws to a wire rack to cool completely.

Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days.

Cheese straws can be a bit brittle when they're warm, so handle them gently to avoid breaking them in half. Cool completely before serving. Store for up to a week in an airtight container. If your cheese straws lose some of their crispness, re-crisp them briefly in a toaster oven and cool before serving.

Make sure that you use a high quality cheese. Bagged Kraft isn't high enough quality and won't provide stretch. Go for something you have to shred yourself and get the full-fat version of it. Make sure to shred it into fairly large pieces - the smaller your cheese shreds, the more likely they are to burn or brown.

Bake until browning.

To ensure the straws are crispy, bake them until you see them browning on the bottom. Otherwise, the straws will get soft when storing and even have a taste of flour.

The Oxo Good Grips model is our top choice due to its variety of stainless steel disks, included storage case, comfortable grip, and clear dough tube.

Cheese Straws aren't something I think keep for a long time. Once they're baked, they really are best eaten within two days. After this they will start to get a little softer and loose their crisp texture. Keeping them in an airtight container helps prevent this.

What Are Puff Pastry Cheese Straws? Our cheese straws are made with puff pastry, which is cut into strips and then twisted into “straws.” Puff pastry is made of hundreds upon hundreds of thin layers of dough and butter. In the heat of the oven, these layers puff dramatically and become incredibly crispy.

To make the straws, roll out the dough again to 40cm x 30 cm, brush all over with beaten egg then sprinkle over the Parmesan, Cheddar and thyme. Cut into 2 cm strips, twist them several times and place onto a baking sheet. Bake for 8 to 10 minutes then serve warm or at room temperature.

Should cheese straws be refrigerated? ›

Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days. They will not last an hour at a party.

Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.

Pre-shredded cheese contains ingredients like potato starch and natamycin to keep the shreds from clumping together in the bag. That means that sometimes, pre-shredded cheese won't melt as easily as it would if you grated a cheese block yourself!

Cheese straws are easy to make ahead. You can either complete the recipe to serve up to a day ahead and serve at room temperature, or make the cheese straws up to two days ahead and refresh them on baking trays in a hot oven for 5min to crisp up again (a trick which works for refreshing stale/softened cheese straws).

If you find your cheese crisps are soggy once they've cooled, you likely didn't bake them enough. The edges should be brown before they are removed from the oven. Alternatively, you may have used a soft cheese that won't harden properly when it cools.

If your mozzarella sticks are rubbery it's probably because they are starting to cool down. Once the cheese melts and then starts to recongeal, the mozzarella sticks can get rubbery instead of stretchy and molten.

In cheeses like Cheddars, those crunchy bits are more commonly calcium lactate. This is where lactic acid and calcium combine to form calcium lactate crystals. Whilst this crystalline texture is not historically found in cheddars, there has definitely been a rise in its popularity.

You might be surprised to learn that the cheese making process is the key factor in the creation of your favorite stringy cheese. The stringiness of string cheese is naturally created by the cheese being stretched and pulled by an auger while simultaneously being heated to 140 degrees.