Cheese Straws

Prep Time:
15 mins

Cook Time:
15 mins

Total Time:
30 mins

Servings:
36

Yield:
5 dozen pastries

Ingredients

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper or lightly grease them.

Beat butter and Cheddar cheese together in a large bowl with an electric mixer until creamy and well blended. Add flour and salt; mix until a soft dough forms. If the dough seems too crumbly, add milk, 1 teaspoon at a time, until it just comes together.

Transfer the dough to a lightly floured surface. Roll out to ½ inch thickness. Cut into 2-inch strips using a knife, pastry wheel, or cookie press with a star tip for a traditional look.

Arrange cheese straws 1 ½ inches apart on the prepared baking sheets; sprinkle with ground red pepper if using.

Bake in the preheated oven until golden and crisp, about 10 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Test Kitchen Tips

Use freshly shredded sharp Cheddar for the best flavor and texture—pre-shredded cheese can make the dough dry. Add a small amount of milk if needed, 1 teaspoon at a time, to help bring the dough together if it feels too crumbly.

Wrap the dough tightly and refrigerate up to 2 days. Let sit at room temperature for 30 minutes before rolling.

Store baked cheese straws in an airtight container at room temperature for up to 5 days or freeze for 1 month.

Nutrition Facts (per serving)