Cheese Straws Recipe - melissassouthernstylekitchen.com (2024)

FAQs

Why are my cheese straws not crispy? ›

It can be hard to tell when cheese straws are perfectly baked, but underbaking can lead to soft straws instead of crisp ones.

Slicing dough into rounds creates… cheese wafers, which are not cheese straws. The rectangle-shaped disc blade of a cookie press, on the other hand, produces straws that are flat on the bottom but ridged along the top, leaving delicate crevices that cradle salt as the straws bake.

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.

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.

Stored in an airtight container, baked cheese straws will last up to 1 week. Unbaked dough can be stored in the fridge for 1 week or frozen for up to 1 month. To crisp up stored cheese straws that have gone slightly stale, bake them in a 350° oven for 3 to 4 minutes, keeping an eye on them to make sure they don't burn.

Make sure that you use a high quality cheese. Bagged Kraft isn't high enough quality and won't provide stretch. Go for something you have to shred yourself and get the full-fat version of it. Make sure to shred it into fairly large pieces - the smaller your cheese shreds, the more likely they are to burn or brown.

Fante's Easy Cookie Press

With this cookie press, you can have the best of both worlds. This traditional Italian press is made completely of metal, which helps it stand up to the firmer doughs of cheese straws, butter, and semolina cookies.

What Are Puff Pastry Cheese Straws? 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.

Bake until browning.

To ensure the straws are crispy, bake them until you see them browning on the bottom. Otherwise, the straws will get soft when storing and even have a taste of flour.

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.

Can you freeze home made cheese straws? ›

Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.

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.

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.

Shredded cheese can be stored in plastic bags or in the packaging it comes in, which is usually resealable. Just make sure to get as much air as possible out of the bag before sealing it shut, says Kuhn. Avoid the freezer, if you can. Try to only buy cheese you want to use within its shelf life.

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.

If your mozzarella sticks are rubbery it's probably because they are starting to cool down. Once the cheese melts and then starts to recongeal, the mozzarella sticks can get rubbery instead of stretchy and molten.

It is Calcium Lactate, formed by the lactic acid in cheese combining with calcium. Again, this happens only in fully aged, mature cheeses. Although this Calcium Lactate crystal is still found in cheese, the most commonly desired crystal and the one that is encouraged is that of the 'Tyrosine' amino acid.