Best 8 Lee Bros Cheese Straws Recipes

LEE BROS' CHEESE STRAWS

Steps:

• Preheat oven to 350°F.
• In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
• On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet (though I lined mine with parchment), leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don't be concerned - just do your best. The straws can be any length, from 2 to 10 inches.
• Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
• 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.

CAYENNE CHEESE STRAWS

Steps:

• Grate the cheese on the medium holes of a grater to make 4 cups. Cover the grated cheese and leave out with the butter until at room temperature, at least 2 hours and up to overnight. (Note: You need to grate your own cheese here--no pre-grated.)
• When ready to make the cheese straws, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Mix the flour, salt, cayenne, mustard and black pepper in a medium bowl.
• Put the cheese and butter in the bowl of a stand mixer and beat with the paddle attachment until fairly smooth. Slowly beat in the flour mixture. Check the consistency; it should be just stiff enough to pipe. If not, add a little more flour.
• Scrape the dough into a piping bag or resealable plastic bag. Use a 1/4-inch tip or cut a 1/4-inch hole in the plastic bag. Pipe the dough onto the prepared baking sheets in 5- to 6-inch strips. Bake until golden brown, 15 to 17 minutes. Let cool on a rack.

CHEESE STRAWS

Steps:

• Preheat the oven to 375 degrees F.
• Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
• Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

CHEESE STRAWS

Steps:

• Line a baking sheet with parchment.
• Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
• Preheat the oven to 400 degrees F.
• Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.

BLUE CHEESE STRAWS

Steps:

• In a food processor, combine the blue cheese, flour, cornstarch, butter, salt and pepper and pulse until the dough just comes together.
• Transfer the dough to a sheet of plastic wrap and shape it into a 4-inch disk; wrap and refrigerate until firm, about 1 hour, or for up to 1 day.
• Preheat the oven to 375°. Line a baking sheet with parchment paper.
• On a well floured surface, roll out the dough to a 12-by-6-inch rectangle about 1/8 inch thick.
• Sprinkle the poppy seeds over the dough and press lightly to help them adhere. Cut the dough into 6-by- 1/2 -inch strips and transfer them to the baking sheet; twist the ends in opposite directions to make spirals.
• Bake the cheese straws for about 15 minutes, or until crisp and brown. Let the straws cool on the baking sheet before serving.

CHEESE STRAWS AND WAFERS

Steps:

• Cream cheese and margarine; add flour and Rice Krispies.
• For Cheese Straws, roll out on floured cloth; cut in 2 1/2 x 1/2-inch sticks.
• Bake at 375 degrees for 10 minutes.
• For Cheese Wafers: Form into balls and place on ungreased cookie sheet; mash lightly with fork.
• Bake 10 to 12 minutes at 350 degrees.

CHEESE STRAWS

Steps:

• NOTES: These freeze well, but you must re-heat them for 3 to 4 minutes in a 350 degree oven before serving or they will not be crispy.
• If you want the straws to be mild, just use 1/4 teaspoon of cayenne; 1/2 teaspoon for regular (slightly spicy), or you can add more if you like them really spicy - 1 teaspoon will make them very spicy, and probably too hot for kids. I usually use 1/2 teaspoon of cayenne.
• The rice flour helps the texture of the straws, it gives them a nice sandy texture, like a good shortbread. If you cannot find rice flour, you can use just regular all purpose flour.
• I find that I get a better final product if I use margarine - I use Land O Lakes 80% Vegetable Oil Margarine in this recipe. The straws made using margarine hold their shape better, are crispier, and are less fragile once baked. Also, the dough made with margarine is much easier to press out of the cookie press. On a health note, margarine has trans fats in it (2.5g per tablespoon), and butter has a lot of saturated fat (7g per tablespoon), so make your decision accordingly - these are a special occasion treat which I make infrequently, so I don't worry too much about using margarine here.
• DO NOT use the kind of margarine which comes in a tub, or any margarine with less than 80% vegetable oil - these types of margarine have a lot of water in them, and they will ruin the consistency of the straws.
• The dough for this is pretty stiff and thick - when it is done it will be like a shortbread dough - it will not be a squishy, stretchy mass that sticks together in one uniform ball. I have posted a photo of the dough when it is done being mixed so you can see what it should look like.
• You can make the dough ahead of time and keep it in the fridge for a couple of weeks or freeze it for up to 3 months.
• If you refrigerate the dough, it will be very hard when you take the dough out of the fridge (this is especially true if you have made the dough with butter), and will need to sit out on the counter for at least 8 hours before you will be able to put it through a cookie press, so plan ahead!
• You can either use a cookie press to press out "straws", or you can roll out the dough and cut it into strips.
• RECIPE:.
• Preheat the oven to 375ºF.
• If you cannot find rice flour and are using just all-purpose flour, make sure to use a total of 1 1/3 cups plus 2 tablespoons of all-purpose flour.
• Sift the 1 cup plus 2 tablespoons of flour, rice flour, dry mustard, salt, cayenne & garlic powder together into a bowl.
• In a Kitchen Aid mixer, mix together the cheese and the butter on low, mixing for 10 minutes to cream together.
• Using the dough hook, gradually add in the flour mixture, mixing on medium-low. Mix well between each addition and scrape down the sides of the bowl so the flour is incorporated into the dough (I add the flour in 4 portions).
• Mix until the dough comes together - see the posted photo in the "photos" section of this recipe to see what it should look like. It doesn't have to form one single ball, but it does need to come together, and most of the dough should have come off the sides of the mixing bowl.
• You can either use a cookie press using the star disk to form strips, or roll the dough out to a 1/4 inch thickness and Use a pizza wheel or a knife to cut the dough into 1/2" by 4" strips.
• Place a sheet of parchment paper on a cookie sheet, place the straws on the parchment with 1/2" of space between them. If you have rolled and cut the dough, pierce each straw with the tines of a fork.
• Bake at 375ºF on the middle rack of the oven for around 10 to 12 minutes. The cheese straws should be barely beginning to brown when you remove them from the oven. Everyone's oven is different - some run hotter than others because many ovens are not calibrated properly. Start checking the straws at 8 minutes. In my oven they usually take 11 minutes.
• Let the straws cool on the cookie sheet for 5 minutes, then place the straws on a rack to cool. If you try to put the straws on a cooling rack immediately after you take them out of the oven, they may break while you're trying to transfer them from the sheet to the rack.
• These can be kept in an air-tight container for up to a week, or you can freeze them for up to 3 months. If you do freeze them, return to room temperature and heat for 3 to 4 minutes in a 350ºF oven before serving.

EASY CHEESE STRAWS

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.