Cheese Straws
Show: Barefoot Contessa
Episode: Canapes and Canvases
Rate This RecipeRead users' reviews (52)
- Recipe categories: Eggs, Cheese, Parmesan Cheese, Gruyere,
- recipe
- ratings & reviews(52)
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Average Rating:
Total Reviews: 52
Showing 1-10 of 52
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By paintingcookingnut
San Diego, CA
on May 11, 2012
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not that hard to make, especially after you do them a time or two. we prefer them warm, though, not at room temp.
By lorrick_12976999
Sandy, 77
on May 30, 2011
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This is a great recipe! Very easy to accomplish, and the straws come out of the oven looking fabulous! I turned the straws with a pair of tongs. They were crispy enough that they didn't fold up on me. The aroma is heavenly, also, in an Italian bakery sort of way!
By sasseekat2
on March 19, 2011
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love this recipe; the first time I made these I had some difficulty turning them over as they were a little soft. Next time I made them I cut them in half; much easier!!
By rakatzman_12244247
st. louis, 65
on February 06, 2011
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I loved these...easy to make...just one question...how did you turn them for the last 2 minutes of baking? I tried using a tongs, but they were too soft and a spatula was not long enough...any ideas? thanks...
By Wrangler Of Two...
CA
on January 28, 2011
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Yum! Easy and delicious. Wonderful option for a party...if you can keep yourself from eating them before your guests arrive!
By malibumom
on January 19, 2011
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Really easy! Great to serve with cocktails. Ina's the best!
By Babylon Chef
Babylon, 72
on January 07, 2011
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Wonderful, easy recipe. I cut, twisted them and put them in the refrig for 1/2 hr and then baked them for 12 min. Couldn't be easier. Thanks, Ina for another great recipe.
By tbern128
Kingman, AZ
on January 05, 2011
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Wow, these are yummy and so easy! This was my first time using puff pastry, and it was a snap. Baking time needs to be a bit longer as several reviewers stated, I'd say 20 - 25 minutes. Also, next time I will cut them in half before I roll them... easier to roll and makes more! I couldn't find Gruyere cheese so I used Emmentaler instead, and the taste was fabulous! This recipe is definitely a do again!
By nancywagoner
on November 06, 2010
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Just saw a professional baker on TV make cheese straws without the twist. Tried the technique with this recipe and it worked. Thought the "twist" issues noted by other readers might be solved by this one simple adaptation. One thing I have learned from Ina is that she is willing to experiment with her tried and true recipes.
By campagnes
Tennessee
on October 11, 2010
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Delicious. I made these at my mother's house and had to work with what she had on hand, so I used dried thyme in place of fresh, and swapped the gruyere for sharp cheddar. The only difficulty I ran into was that the straws took between 20-25 minutes to finish baking; not sure if that might be related to my changing the cheese, though. The plus side to the extra bake time was that any exposed cheese became crisp and brown, which only made them better. Can't wait to make these again.