Cheese Straws

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These cheese straws really are dependent on quality cheese and bake time - watch them!!! Don't over-cook and they will be great! For best texture for the pastry bag (or zip-lock, blend all in a food processor, you'll thank me...

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I have made some good cheese straws before and thought maybe this was the recipe but definately not. Flavor was great but they came out like long cookies.

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I tried both the recipe as-is on this site and also the altered recipe mentioned in the reviews. Personally, I prefer the site recipe.

However...

I've only tried the recipe with asiago cheese, not cheddar.

I wasn't able to use a pastry bag and tip -- the dough was too thick. I ended up rolling out the dough, cutting into strips, then twisting (a bit more time consuming than I would've liked. I served the asiago cheese straws with a spinach dip (the veggie soup mix powder w/sour cream kind, and they were a HUGE HIT.

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My boyfriend and I love anything and everything if it contains cheese. I found this recipe to be simple and such a great snack also. I plan on having these at my wedding reception coming up in June with a spicy jalapeno dip to compliment the cheese straws.

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This is such an easy recipe to use for a last minute party. It is also easy to add other ingredients to the mix.
I didn't have any cheddar cheese so I substituted shredded Parmesan cheese and minced garlic and used hot salsa as a dip.
Thank you Paula
Ellen

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I came here to put this recipe in my file.I thought I had lost my mind because it is Definately NOT the recipe they just had on the television...I read some of the other comments and found out that I was right...so anyone attempting to make these had best read on and get the ACTUAL recipe further down the page. Thanx, Sherry from Oceanside!!

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Thanks to Sherry from Oceanside, CA, for keeping me from making a terrible mistake! I made these according to Sherry's directions, and they turned out GREAT! The dough is stiff, but not impossible to work with. I used a pastry bag fitted with a #21 star tip and piped short lengths, two per straw. They baked up nice and light and crisp! I will serve them on Christmas Eve with my spinach/artichoke dip and roasted red pepper, garlic and cheese dip. They remind me a little of a cheese nip, only better! It pays to read the reviews :

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I thought this was the same recipe I used last year, but the consistency is so thick I couldn't get it to press through even the largest tip of my cookie press. I let the butter and cheese come to room temp and whipped the heck out of with the paddle of my stand mixer then added the flour. I ended up adding a little cream to soften the texture, but still couldn't get it to press. I'm letting the dough sit out on the counter, hoping the butter and cheese will get even softer, but so far....not so good.

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I watched my first ever episode of Paula Dean today and wanted to follow one of the recipies. I am pretty weary of her information now. The cheese sticks turned out like little cakes instead of the "crispy and delicate" she advertised. I'll try Sherry's recipie and hopefully have better luck. The food processor was an absolute disaster. The taste was okay, but it was frustrating to make and not what I was expecting.

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Note to food network: This isn't the first time I come across a recipe that is printed with errors. However, this one is off, off, off! It has 2 sticks butter room temp, 2 cups self-rising flour sifted, 1/2 tsp each salt, cayenne pepper. She creams the butter with 2 cups sharp cheddar and then adds flour mix one scoop at a time. Someone needs to correct this, as it was on air again.