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Cheese Straws
Aug
20
2012

Puff pastry? Tillamook Cheese? Who doesn’t love that? To satisfy my craving for pastry at dinner time I made savory cheese straws to take the place of bread. They are light, cheesy and a perfect treat to accompany any meal. The best part is, they are versatile. You can use any Tillamook Cheese that sounds good or matches your meal. I choose Tillamook Shredded Italian Blend but I’m now dying to try Tillamook Vintage White Extra Sharp Cheddar. You can also use any herbs that you have on hand. The recipe calls for thyme but almost any herb would do.

Makes: 24

Ingredients
2 sheets of frozen puff pastry
1 egg
1½ cups Tillamook Shredded Italian Blend
1 teaspoon fresh thyme
1 teaspoon kosher salt
¼ teaspoon black pepper

Preparation
Preheat oven to 375°F.

Combine the egg with a splash of water and beat with a fork. Set aside. Grate the cheese if you are not using shredded cheese and set aside. Chop the fresh thyme or other herbs you are using and set aside. Line two baking sheets with parchment paper and set aside. Roll out both sheets of puff pastry on a floured counter. You want the pastry sheets to be about 12 inches long. Brush the pastry sheets with the beaten egg mixture. Sprinkle the two sheets with the cheese, herbs, salt and pepper. Using your hand, press the ingredients into the puff pastry to help them stick. Cut the pastry into 12 even strips. Twist each strip and place on the baking sheet.

Bake for about 10 minutes or until the straws are lightly brown. Turn the straws over and back for an additional 2 minutes.

What cheese and herb combination will you try?

* This recipe is adapted from Food Network.

4 comments

Melonie McLaurin

I'm from the South, and have never heard of something like this referred to as "cheese straws." Cheese straws are a specific kind of cheese pastry made from flour, butter, sharp cheddar cheese, salt, and cayenne red pepper. The dough is pressed through a cookie press into long "straws" that are cut into 1" pieces. Alternately, the dough can be pressed using a round shape to make "cheese daisies" or "cheese pennies." Here is a link: http://www.foodnetwork.com/recipes/paula-deen/zesty-cheese-straws-recipe/index.html

A good name for the delicious recipe here on your site would be something with the word "bread sticks" in it.

August 20th, 2012 at 12:28 pm

Kelly

Tillamook Team

Hey Melonie!

Thanks so much for your comment. Your cheese straws sound delicious! The Tillamook test kitchen will have to give those a try! What's your favorite way to cook with Tillamook Cheese?

- Kelly of the Tillamook team

August 21st, 2012 at 12:17 pm

Brook

Those look delicious! They are the only kind of cheese straws that I've ever heard of or seen, but perhaps they're a NW thing? I'd never heard of the 'Southern" version that Kelly posted, but I'll have to try those too :-) I've never been down south. . .

August 22nd, 2012 at 7:54 am

Kelly

Tillamook Team

Thanks for your comment Brook! I think both kinds of cheese straws sound yummy! A cheese straw party might be in order! Each region of the country will have to represent! Sounds tasty, huh?

- Kelly of the Tillamook team

August 22nd, 2012 at 12:47 pm
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