Right before Christmas, I discovered a cookbook, THE BRAND NEW Best Recipe Publication from the editors of Cooks Illustrated, that had been sitting in my shelf permanently with no interest being directed at the amazing meals inside. Lesson discovered. I made the very best gingerbread cookies on the vacation, and considered to myself, “What else is certainly within?”. So, getting the cheese head I am, I appeared in the index under “cheese” and found “cheese straws.” “Hooray!” I believed. I’d just made some pretty decent collard greens for New Years, and was pretty sure I was effectively channeling my internal southern belle. Cheese straws being truly a extremely traditional southern food would be a ideal next project, correct y’all? Well, getting from Michigan with New Britain parents and surviving in California, you can safely presume that southern belle is a bit of a stretch for me personally. Good thing the recipe was a super easy, non-Southern edition, or I would have had to de-camp to Savannah (a bit of a dream of mine, but that’s for another period…).
In any case, the version I made was super easy – anyone may do it, even people who don’t find out where the Mason Dixon Series is. Ready?
-One sheet of puff pastry, partially thawed. Stick it, unfolded, on the sheet of parchment paper.
-1/2 cup of shredded cheese (the recipe calls for Parmigiano Reggiano, nevertheless, you could absolutely use Aged Gouda, Sharp Cheddar, or any drier/more older cheese) sprinkled together with the sheet of puff pastry with a little salt and pepper. Place another sheet of parchment paper on top and use a rolling pin to press the cheese into the pastry.
-Flip the whole thing over and repeat with another 1/2 glass of cheese and roll to press in.
-Cut into even strips using a pizza cutter or whatever
-Produce into twists and bake in 425 levels for 10 minutes, rotating halfway through for beautiful, puffed “straws.”
So, when i was researching this post, I found this amazing site Hoppin’ John offers spent Lots of time researching the annals of parmesan cheese straws. Works out, the formula I just shared with you isn’t officially a cheese “straw,” but more of a mozzarella cheese “finger.” And cauliflower risotto Hoppin’ John, while complimentary regarding the fingers, refuses to admit them to the lexicon of Southern mozzarella cheese straws. I will not even begin to give out the data on his site, but I will tell you that real parmesan cheese straws are basically flour, fat, parmesan cheese, and a bit of spice – cayannne, etc. More like a savory shortbread cookie when compared to a cracker. Think about it – it is HOT within the South, and until recently, cheese wasn’t really a thing that was produced there. A great way to protect parmesan cheese there was to bake it! Puff pastry just won’t hold up in humid, warm weather. The very first Southern parmesan cheese straw formula appears to have surfaced in 1861, and they haven’t eliminated away since. And did I mention that they are delicious? Crunchy and flaky, with a wealthy cheese flavor that comes from a glass+ of cheese, as well as the intensifying magic of the range. The addition of spice, either plenty of black pepper or cayanne, provides great depth of flavor. Tastes great with Cabernet. Give it a try!
Oh mah famous actors and garters! If California by way of Michigan and New England enables you to a Southern Belle then I’m one as well 😉 (Tx, by method of New York no Cal).
I love cheese straws but they are way to high in unwanted fat and carbs. Your recipe looks like it might be a better choice. I’m going to try it this week.