Cheese Straws?

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I had never heard of them until a week or so ago. Seems they are popular in the UK and Southern USA. They sounded intriguing so I sorted through a load recipes online and picked one. Since I have no idea what they should taste like, or be like I found the ones I made tasted more floury than cheesy. Is that how they are supposed to be? I tried it again with less flour but just ended up with greasy flat brown blob. Anyone have a good recipe for them, that I can use in the USA? Thanks in advance.
 

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I had never heard of them until a week or so ago. Seems they are popular in the UK and Southern USA. They sounded intriguing so I sorted through a load recipes online and picked one. Since I have no idea what they should taste like, or be like I found the ones I made tasted more floury than cheesy. Is that how they are supposed to be? I tried it again with less flour but just ended up with greasy flat brown blob. Anyone have a good recipe for them, that I can use in the USA? Thanks in advance.

I make them by brushing eggwash on a sheet of puff dough, then sprinkle with grated gruyere, cut into strips as long or short or long as you want, 1/2 inch wide is ok, twist and place on paper lined tray, leave a bit of room for expansion. Don't use cheap mozzarela , it will burn black and tastes like chewing gum anyway. Roll dough 1/8 thick or buy frozen.
They're called allumettes in France...usually not twisted.

You can also sprinkle with sugar and sliced almonds and twist them, those are called sacristan.
A sacristan is the twisted brass staff held by the leader in bagpipe processions.
 
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Thank you. I just saw this, usually I get an email that said I have a response. The recipes I have seen in the USA are using cheddar cheese. Can you share your recipe to we Americans, you mention Gruyere and mozzarella. Could you share your recipe with us/me? Thanks for your response!!
 

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Can you make puff dough?
if not just buy it already made, brush with eggwash and sprinkle with gruyer,
there is no recipe, its just assemble and bake.
 
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Here's our family recipe for Southern cheese straws (or ribbons). It makes over a gallon.

2 cups sifted flour
1 teaspoon cayenne pepper
1 pound Cracker Barrel extra sharp chedder, grated fine ( I use an old Cuisinart food processor with the optional fine shredding disk)
1 teaspoon salt
1 stick melted butter

Pre-heat the oven to 325 F. I have double ovens, and that is the only way that I can make this recipe without having to halve the baking.

Sift the flour twice with the cayenne pepper and the salt.

Place the grated cheese in a LARGE bowl. Pour the hot melted butter over it. Then dump the flour mixture in and work with your hands until the dough is about the consistency of Play-Doh. Let it rest for maybe half an hour.

I use at least four half sheet baking pans for this, and sometimes an extra cookie sheet or two.

Press out the dough with a cookie press through the ribbon die. At the end of the pressing, there will be a bit left in the press, which I make into "the cookie", which is hand pressed until the dough is almost transparent.

Cut the ribbons before baking.

Now comes the hard part. You have to vulture the cheese straws to make absolutely sure they do not brown. If they brown they will be bitter. You want to see that the dough has set, begun to lighten, and that the very tips of the edges are beginning to brown. I can't give fixed time because my ovens may not cook like yours. But start looking after ten minutes, and then look often.

When you think they have reached the above stage, take each sheet out, remove the cheese straws with a flat spatula, and put them on cooling racks-multiple cooling racks. They will be very fragile, so be careful.

This is the common local cheese straw recipe with one difference--the butter is melted. This makes the dough more elastic and easier to press. And it will still exhaust you. My hands aren't strong enough now to use my grandmother's Mirro press, so I have two options: a press that works like a caulking gun, and a vintage Super Shooter electric press. In my opinion, the Super Shooter ribbons aren't quite as fragile.

These make very good Christmas presents--at least down here.
 
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I should add that I use White Lily all purpose flour for most of my baking, including cheese straws. It's a 9% gluten flour, and that could beone reason my cheese straws are so fragile.
 

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