Derby Day Cheese Straws (Print)

Crispy, buttery cheese straws with Parmesan and cayenne for a flavorful Southern snack.

# Components:

→ Dairy

01 - 1 1/2 cups sharp cheddar cheese, freshly grated
02 - 1/2 cup Parmesan cheese, finely grated
03 - 1/2 cup unsalted butter, cold and cubed

→ Pantry

04 - 1 1/4 cups all-purpose flour
05 - 1/2 teaspoon cayenne pepper
06 - 1/2 teaspoon fine sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional

08 - 1 to 2 tablespoons cold water, as needed

# Directions:

01 - Preheat oven to 375°F. Line baking sheet with parchment paper.
02 - In food processor, combine cheddar, Parmesan, flour, cayenne, salt, and black pepper. Pulse until evenly mixed.
03 - Add cold butter cubes and pulse until mixture resembles coarse breadcrumbs.
04 - If dough appears too dry, add cold water 1 tablespoon at a time, pulsing until dough just comes together without overworking.
05 - Transfer dough to lightly floured surface and roll into rectangle approximately 1/4 inch thick.
06 - Cut dough into strips 1/2 inch wide and 6 inches long using sharp knife or pastry cutter.
07 - Place strips on prepared baking sheet with slight spacing between each straw.
08 - Bake for 12 to 15 minutes until golden brown and fully crisp throughout.
09 - Allow straws to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They're ready in thirty minutes flat, which means you can make them while guests are actually arriving without breaking a sweat.
  • The cayenne gives just enough heat to make people keep reaching back for more, even if they think they don't like spicy things.
  • Unlike store-bought versions, these stay crispy for hours because you're using real butter and fresh Parmesan, not whatever's been sitting in a box.
02 -
  • I once made the mistake of rolling the dough too thick, thinking thicker meant sturdier, and they came out like dense cheese crackers instead of delicate straws, so thickness really does matter and ¼ inch is the sweet spot.
  • Cold butter is absolutely essential because room temperature butter gets absorbed into the flour and you lose those crispy layers, so if your butter starts warming while you work, pop everything back in the freezer for five minutes.
03 -
  • If your food processor is small, you might need to work in two batches so the mixture actually combines instead of just bouncing around, which is frustrating but beats using a pastry cutter by hand.
  • Watch the oven carefully during the last few minutes because the difference between perfectly golden and slightly burned is shockingly quick at 375°F, and one minute of extra baking can shift the whole batch.
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