|Cheese Straws with Cherry Juice…Hey, it was too early for wine!|
Last month, I listed Cheese Straws in the “This Month on Shawn’sPlate” section. Well, here they are ‘as big as day’ in March. Why? I did make them in February but as fast as I churned them out, they were eaten and no pictures were taken. Seriously, they’re that good! My cheese straws are a mix of white and sharp cheddar cheeses, pecans & pepper flakes. The dough takes about 2 minutes in the food processor and you’re ready to bake.
So here they are, two batches later. So good, they’re better late than never!
|In a food processor, make this dough with flour, cheese, butter, pecans, salt, pepper flakes, and milk.|
|After rolling your dough into a rectangle, brush with egg wash.|
|Cut into half inch strips|
|Use a fork dipped in egg wash to create ridges…Bake & Enjoy!|
Spicy Cheese Straws
Makes about 3 1/2 dozen
1 cup all-purpose flour
1/4 cup chopped pecans
8 ounces cheese, grated(I used half white & half sharp cheddar)
3 tablespoons unsalted butter
1/2 teaspoon pepper flakes
1/2 teaspoon salt
2 tablespoons half & half or milk
Egg Wash(1 egg, beaten with 2 tablespoons milk)
Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silpat mat. Place flour, pecans, and salt into a food processor and pulse until pecans are finely ground. Add butter, cheese, and pepper flakes, process until crumbly. Add half & half, process until mixture forms a large mass of dough. Divide dough in half, refrigerate half while working with half. Shape dough half into a rectangle, about 3 inches wide and 6 inches long. Roll out between to pieces of parchment, creating a 10X4 rectangle. Brush with egg wash and cut into 1/2 inch strips(20 strips) and transfer to lined baking sheet, placing 1 inch apart. Use a fork, dipped in egg wash to press lines into each strip. Bake for 12 minutes, until golden brown and cool on wire rack. Allow remaining dough to come to room temperature and repeat the process.