Paula Deen Cheese Straws

This delicious and easy Paula Deen Cheese Straws recipe is the perfect quick snack or party appetizer. Made with simple, everyday ingredients like sharp cheddar and butter, these crispy, cheesy bites have a subtle kick of cayenne pepper for extra flavor.

Recipe Ingredients:

• 1/4 teaspoon cayenne pepper
• 2 cups self rising flour
• 1/4 teaspoon salt
• 2 cups shredded (1/2 lb) at room temperature sharp cheddar cheese
• 1 cup (2 sticks) at room temperature butter

How To Make Cheese Straws?

1. Preheat the oven: Heat the oven to 350°F / 175°C.
2. Prepare the dry ingredients: Sift together the flour, cayenne pepper, and salt, then set aside.
3. Cream butter and cheese: Using an electric mixer, beat the butter and cheese together until smooth and well combined.
4. Incorporate the dry ingredients: Gradually add the sifted flour mixture to the butter and cheese, mixing at low speed. Continue mixing for 5 minutes until the dough is very creamy, scraping down the sides of the bowl as needed.
5. Shape the cheese straws: Fit a cookie press with a star tip, then pipe the dough into 3-inch-long (7.5 cm) strips on an ungreased baking sheet. Leave at least 1/2 inch (1.25 cm) between each straw.
6. Bake: Bake in the preheated oven for 10–15 minutes, or until the cheese straws are lightly browned.
7. Cool and serve: Transfer the baked cheese straws to a wire rack to cool completely.

Recipe Tips:

• Use room-temperature ingredients: Make sure the butter and cheese are fully softened before mixing; this ensures a smooth dough that’s easy to pipe and bake evenly.
• Don’t skip the sifting: Sifting the flour, cayenne, and salt helps remove lumps and ensures the dry ingredients mix evenly into the dough for the best texture.
• Choose the right cheese: Use sharp cheddar for bold flavor, and shred it yourself if possible—it melts and blends better than pre-shredded cheese.
• Chill the dough if needed: If the dough becomes too soft while piping, pop it in the fridge for 10–15 minutes to firm it up for perfect shaping.
• Watch the baking time closely: Bake until just lightly browned—overbaking can make the cheese straws too dry and lose their rich, buttery flavor.

How To Store Leftovers?

• Refrigerate: First, let the leftover cheese straws cool completely to room temperature. Then, store them in an airtight container in the refrigerator for up to 1 week to maintain freshness.
• Freeze: Let the cheese straws cool fully, then place them in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months. To thaw, leave them at room temperature for about 30 minutes before serving.

Nutrition Facts

• Calories: 32.5 kcal
• Total Fat: 3.1 g
• Saturated Fat: 2.0 g
• Cholesterol: 8.6 mg
• Sodium: 57.3 mg
• Total Carbohydrate: 7.7 g
• Dietary Fiber: 0.3 g
• Sugars: 0.0 g
• Protein: 1.3 g

Check out More Recipes:

• Paula Deen Cheese Ball Recipe
• Paula Deen Au Gratin Potatoes
• Paula Deen Crab Dip Recipe
• Paula Deen Cracker Salad

Paula Deen Cheese Straws

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Appetizers, Snacks Recipe Keys: C Cheese Straws

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: minutesTotal time: 25 minutesServings:8 servingsCalories:32.5 kcal Best Season:Suitable throughout the year

Description

This delicious and easy Paula Deen Cheese Straws recipe is the perfect quick snack or party appetizer. Made with simple, everyday ingredients like sharp cheddar and butter, these crispy, cheesy bites have a subtle kick of cayenne pepper for extra flavor.

Ingredients

• 1/4 teaspoon cayenne pepper
  
• 2 cups self rising flour
  
• 1/4 teaspoon salt
  
• 2 cups shredded (1/2 lb) at room temperature sharp cheddar cheese
  
• 1 cup (2 sticks) at room temperature butter

Instructions

1. Preheat the oven: Heat the oven to 350°F / 175°C.
   
2. Prepare the dry ingredients: Sift together the flour, cayenne pepper, and salt, then set aside.
   
3. Cream butter and cheese: Using an electric mixer, beat the butter and cheese together until smooth and well combined.
   
4. Incorporate the dry ingredients: Gradually add the sifted flour mixture to the butter and cheese, mixing at low speed. Continue mixing for 5 minutes until the dough is very creamy, scraping down the sides of the bowl as needed.
   
5. Shape the cheese straws: Fit a cookie press with a star tip, then pipe the dough into 3-inch-long (7.5 cm) strips on an ungreased baking sheet. Leave at least 1/2 inch (1.25 cm) between each straw.
   
6. Bake: Bake in the preheated oven for 10–15 minutes, or until the cheese straws are lightly browned.
   
7. Cool and serve: Transfer the baked cheese straws to a wire rack to cool completely.

Notes

• Use room-temperature ingredients: Make sure the butter and cheese are fully softened before mixing; this ensures a smooth dough that’s easy to pipe and bake evenly.
• Don’t skip the sifting: Sifting the flour, cayenne, and salt helps remove lumps and ensures the dry ingredients mix evenly into the dough for the best texture.
• Choose the right cheese: Use sharp cheddar for bold flavor, and shred it yourself if possible—it melts and blends better than pre-shredded cheese.
• Chill the dough if needed: If the dough becomes too soft while piping, pop it in the fridge for 10–15 minutes to firm it up for perfect shaping.
• Watch the baking time closely: Bake until just lightly browned—overbaking can make the cheese straws too dry and lose their rich, buttery flavor.
  
  

Keywords:Paula Deen Cheese Straws