Right before Xmas, I discovered a cookbook, The New Best Recipe Book through the editors of Cooks Illustrated, that were sitting about my shelf permanently with no interest being given to the amazing meals inside. Lesson learned. I made the best gingerbread cookies on the vacation, and considered to myself, “What else is normally in there?”. So, being the cheese mind I am, I looked within the index under “cheese” and discovered “mozzarella cheese straws.” “Hooray!” I believed. I’d just made some pretty decent collard greens for New Years, and was pretty sure I was successfully channeling my inner southern belle. Parmesan cheese straws being truly a extremely traditional southern meals will be a perfect next project, correct y’all? Well, becoming from Michigan with New Britain parents and living in California, you could safely assume that southern belle is really a bit of a stretch for me. Good thing the recipe was a brilliant easy, non-Southern version, or I would experienced to de-camp to Savannah (a tiny fantasy of mine, but that’s for another period…).
Anyway, the version We made was a breeze – anyone may do it, actually people who don’t know where the Mason Dixon Series is. Ready?
-One sheet of puff pastry, partially thawed. Place 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 aged cheese) sprinkled on top of the sheet of puff pastry with just a little salt and pepper. Place another sheet of parchment paper on top and work with a rolling pin to press the cheese into the pastry.
-Flip the whole lot over and do it again with another 1/2 glass of cheese and move to press in.
-Cut into even strips using a pizza cutter or whatever
-Make into twists and bake in 425 degrees for ten minutes, rotating halfway through for beautiful, puffed “straws.”
So, as I was researching this post, I came across this amazing web site Hoppin’ John offers spent Lots of time researching the annals of mozzarella cheese straws. Works out, the recipe I just shared with you is not officially a cheese “straw,” but even more of a parmesan cheese “finger.” And Hoppin’ John, while complimentary in regards to the fingers, won’t admit them to the lexicon of Southern cheese straws. I will not even commence to share with you the knowledge on his site, but I will tell you that real mozzarella cheese straws are essentially flour, fat, mozzarella cheese, and a little bit of spice – cayannne, etc. More like a savory shortbread cookie when compared to a cracker. Consider it – it is HOT within the South, and until recently, mozzarella cheese wasn’t really a thing that was made there. A great way to preserve mozzarella cheese there was to bake it! Puff pastry just won’t hold up in humid, warm weather. The first Southern cheese straw recipe appears to have surfaced in 1861, plus they haven’t gone aside since. And do I mention that they’re delicious? Crunchy and flaky, with a wealthy parmesan cheese flavor that comes from a cup+ of parmesan cheese, and the intensifying magic of the oven. The addition of spice, either plenty of dark pepper or cayanne, provides great depth of taste. Preferences great tiramisu cheesecake with vanilla wafers Cabernet. Give it a try!
Oh mah famous actors and garters! If California by way of Michigan and New Britain makes you a Southern Belle then I’m one as well 😉 (Tx, by method of New York and No Cal).
I really like cheese straws however they are way to high in unwanted fat and carbs. Your formula looks like it might be a better option. I’ll try it this week.