Cheddar & Herb Cheese Straws

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Crisp, flaky cheese straws dotted with herbs and pepper flakes make a perfect party starter, or enjoy them as a delicious nibble alongside a comforting bowl of soup.

These crisp and flaky cheese straws, speckled with fresh herbs and crushed red chili flakes, make a fantastic hors d’oeuvre for wine and cocktails. They also pair wonderfully with a comforting bowl of tomato soup. While they may resemble breadsticks, their texture is closer to that of a savory pie crust or pastry. They are wildly addictive and simply fun to serve. Special thanks to my dear friend Kelly Santoro for sharing the recipe!

What You’ll Need To Make Cheese Straws

• Extra-sharp cheddar cheese: Provides the primary flavor base and creates the rich, cheesy taste that is essential to the straws. No need to spend a lot on a fancy cheese; a good supermarket brand like Cabot or Tillamook works well here.
• All-purpose flour: Serves as the structural base of the straws, giving them form and texture.
• Crushed red pepper flakes: Add a spicy kick to balance the richness of the cheese and butter.
• Fresh herbs: Make the straws taste even better and giving them a lovely, herby aroma. I like a combination of rosemary and thyme, but any fresh herbs will work.
• Cold unsalted butter: Contributes to the flaky, tender texture of the pastry by creating layers in the dough.
• Heavy cream: Adds moisture and richness to the dough, helping to bind the ingredients together and contribute to the flakiness of the baked straws.
• Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Begin by combining the grated cheese, flour, salt, red chili flakes and herbs in the bowl of a food processor fitted with a metal blade.

Process until the mixture looks like coarse meal.

Add the cold butter.

Process until the mixture is crumbly with pea-size bits of butter within. Then add the cream.

Pulse until the dough clumps together in a mass.

Dump the dough out onto a lightly floured work surface and dust the dough with flour. Knead the dough until it comes together and shape into a rectangle about an inch high; then, cut in half.

Roll each block of dough into an 8×10-inch rectangle.

Trim the edges, then use a sharp knife or pizza cutter to cut the dough into strips about 1/4-inch wide. Try to be fairly accurate: if they are too thick, they won’t crisp up; if they are too thin, they’ll break.

Transfer the dough strips to a parchment lined baking sheet, leaving about a 1/4-inch between them.

Bake for 10 to 12 minutes, or until lightly golden on top and a rich golden color on the bottom.

Let cool on a rack, then transfer to a plate or jar to serve.

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