Cheese Straws Recipe - The Cookie Rookie® (2024)

FAQs

Why are my cheese straws not crispy? ›

Why aren't my cheese straws crispy? It can be hard to tell when cheese straws are perfectly baked, but underbaking can lead to soft straws instead of crisp ones. Bake until firm to the touch and lightly browned, then cool on a rack for good air flow to eliminate excess moisture.

For straws: Place the dough into a cookie press or pastry bag fitted with a star tip. Push the dough into one corner of the bag and press the air out. Snip the tip and pipe them into 3” long strips about 2 inches apart. Bake for 10-12 minutes or until lightly browned on the bottom and edges.

Our cheese straws are made with puff pastry, which is cut into strips and then twisted into “straws.” Puff pastry is made of hundreds upon hundreds of thin layers of dough and butter. In the heat of the oven, these layers puff dramatically and become incredibly crispy.

They're best eaten warm from the oven, but if you need to make them ahead, leave them to crisp up in a cool oven (100C) before removing to an air-tight container – they're less likely to soften.

Cheese straws are best the first day or two after they are made, but will stay fresh in an airtight container on the counter for about 1 week. You can also freeze any uneaten cheese straws in an airtight container for up to 2 months.

Most recipes make it a point to share that these treats can be kept for up to a week, when sealed in an airtight container.

If it's too cold, it'll be hard to squeeze out of the pres. If it's too warm, it'll be too soft, and it won't hold its shape when baked. Holding your hand on the tube will warm the dough, so try to use just one hand on the trigger – place your other hand on the cookie sheet to keep it from moving.

If you don't have a cookie press to make these Classic Spritz Cookies, you can use a pastry bag instead! Just fill the pastry bag with the cookie dough and use a star tip to create a swirl design. Get creative — you really can't go wrong.

Cheese Straws aren't something I think keep for a long time. Once they're baked, they really are best eaten within two days. After this they will start to get a little softer and loose their crisp texture. Keeping them in an airtight container helps prevent this.

Some food writers argue that the cheese straw was invented in England, inspired by British biscuits and cheddar cheeses. Others point to France, although Southerners would say cheese twisted into puff pastry mocks a true cheese straw.

What kind of press do you use for cheese straws? ›

Fill a cookie press with the dough according to the manufacturer's instructions and fit with the star-shaped disk. Holding the cookie press at an angle on an ungreased or Silpat-lined cookie sheet, press the trigger twice, dragging the press away to make straws 3 inches long.

Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days. They will not last an hour at a party.

Cheese straws are one of those classic Southern treats, something that no self-respecting hostess would be without in her culinary repertoire. They are usually served before a meal, though they are also delicious with soups, salads, wine, cheese and I have even been known to dip cheese straws into a bowl of queso.

If you find your cheese crisps are soggy once they've cooled, you likely didn't bake them enough. The edges should be brown before they are removed from the oven. Alternatively, you may have used a soft cheese that won't harden properly when it cools.

Bake cheese straws at 350 for 15 to 18 minutes. To see if they are ready, lift one cheese straw and look at the bottom. It should be slightly browned and they should be slightly crisp. Don't cook too long or they will burn, but you also don't want to under cook as then they will be soft not crunchy.

In cheeses like Cheddars, those crunchy bits are more commonly calcium lactate. This is where lactic acid and calcium combine to form calcium lactate crystals. Whilst this crystalline texture is not historically found in cheddars, there has definitely been a rise in its popularity.

Remove cheese ball from the fridge 30 minutes before serving so the cheese has time to soften and become more spreadable. Why is my cheese ball too soft? A cheese ball can be too soft if reduced fat or nonfat cream cheese is used. Stick to regular, full fat block-style cream cheese.