Bow Tie Cheese Straws
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5.0
15 reviews
Excellent
Bow Tie Cheese Straws
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These cheese straws, shaped like bow ties, call for two types of Cheddar cheese, Parmesan, and a kick of heat from cayenne. The perfect entertaining hors-d'oeuvre.
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 3/4 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper more if you can take it
- 2 sticks well chilled unsalted butter cut into 1/2-inch (12-mm) cubes
- 1 cup grated aged white Cheddar cheese packed
- 1/2 cup grated orange Cheddar cheese packed
- 1/2 cup grated Parmigiano-Reggiano cheese
- 6 tablespoons ice water
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Instructions
- In the bowl of a food processor, blitz the flour, salt, and cayenne pepper until combined. Drop in the butter cubes and pulse until the butter is the size of peas, about 10 one-second pulses.
- Dump the flour mixture into a bowl. Add the cheeses and toss until well combined. Drizzle in the water, 1 tablespoon at a time, fluffing and stirring with a fork. Squeeze the dough with your fingertips. If it sticks together, great. If not, add a little more water, a few drops at a time, until it does stick, making sure to add no more than 1 or 2 tablespoons additional water.
- Lightly dust a work surface with flour and dump the dough onto it. Gather and press the dough into a rectangle that measures 12 inches by 6 inches, with the shorter side facing you. The dough will be crumbly and pathetic-looking. Just saying. Persevere.
- Using a pastry scraper, fold the top 1/3 of the dough towards you and then fold up the bottom 1/3 to cover as if you were folding a sheet of paper to go in an envelope. You should have 3 fat layers. The dough will break and fall apart along the seams. Again, press on.
- Turn the dough clockwise, so it looks sorta like a book. Roll the dough a second time into a 12-by-6-inch rectangle, and fold it in thirds again. Wrap the dough in plastic and let it rest in the fridge for 30 minutes.
- Position a rack in the middle of the oven. Crank the oven to 350°F (177°C).
- Remove the dough from the fridge and let it sit for several minutes. Roll and fold two more times as before. Cut the dough in half and return the unused half to the fridge. (You can refrigerate the dough for up to 5 days.)
- Lightly flour a work surface and roll the dough half into a rectangle 12 to 14 inches long horizontally. The dough should be a bit shy of 1/8 inch thick. Grab a pizza cutter and cut long horizontal strips about 1 1/4 inches wide. (A ruler is handy for this.) Then cut the dough in a vertical fashion to form strips that are 2 inches wide.
- On a baking sheet covered with parchment or a Silpat, line up the 1 1/4-by-2-inch rectangles like a battalion. Here comes the fun part: Give each rectangle a half twist, pressing down on both sides of the twist to anchor it. It should look like a bow tie.
- Bake the bow tie cheese straws for about 20 minutes or until light brown with dark freckles. They will crisp as they cool. These are best eaten the same day (hell, the same hour) they’re made.
Nutrition Information
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Serving
1cheese straw
Calories
37kcal
(2%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
7mg
(2%)
Sodium
63mg
(3%)
Fiber
0.1g
(0%)
Sugar
0.02g
(0%)
Nutrition Facts
Serving: 96cheese straws
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Serving | 1cheese straw | |
| Calories | 37kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 63mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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