Don't let the delicate look of these hors d'oeuvres fool you. A touch of cayenne gives them a hint of heat that makes them a tasty accompaniment to a pre-dinner cocktail—or even a cold beer.
Cheese straws can be made 2 day ahead and kept in an airtight container at room temperature.
Recipe information
Total Time
1 hr (includes cooling)
Yield
Makes about 2 dozen hors d'oeuvres
Ingredients
Preparation
Step 1
Preheat oven to 350°F with racks in upper and lower thirds.
Step 2
Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
Step 3
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
Step 4
Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.
What to drink:
Step 5
Haggipavlu Nemea '04
