Return to Content

Cheese Straws

Cheese Straws
0 votes, 0.00 avg. rating (0% score)

Yield: Makes 2 dozen.

Cheese-based hors d'oeuvres have always been a New England mainstay, particularly during the era that we now consider "vintage." They're tasty, salty enough to whet your thirst, and rich enough to feel substantial. These cheese straws can trace their roots back to France and later England, where puffed pastry rounds sprinkled with cheese were called Sefton fancies.

Cheese Straws


  • 1 cup all-purpose flour, plus extra for work surface
  • 1/4 teaspoon table salt
  • 1/2 cup unsalted butter, cut into small cubes
  • 1 cup sharp cheddar cheese, grated
  • 3 tablespoons very cold water
  • Dash of Tabasco


Preheat oven to 400° and grease two baking sheets.
In a large bowl, whisk together flour and salt. Using your fingers or a pastry blender, cut the butter and half the cheese into the flour. Add water and Tabasco, then turn the dough out onto floured board and lightly knead in the remaining cheese until the dough comes together.
Roll the dough into a 1/4 -inch-thick rectangle, then cut into strips 1/2 inch wide and 5 inches long. Arrange the strips on the prepared baking sheets, and bake until nicely browned, 10 to 12 minutes. Serve warm or at room temperature.

Updated Sunday, June 2nd, 2013
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111