The Holidays are upon us and many gatherings are on our list in the next few weeks. Italian Cheese Straws are always a hit when serving finger foods.This recipe is a wonderful do ahead as I have done for so many years.Doubling this recipe might not a bad idea for they do not last long.
1 cup all-purpose flour
2 tablespoons grated Parmesan or Romano cheese *Fresh grated is always better
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/2 cup butter
4 ounces sharp Cheddar cheese, shredded
3 tablespoons cold water
1.Mix the flour, Parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl. Cut butter into small cubes, and add to flour mixture. Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs. Stir in cheese. Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together. You may not use all of the water.
2.Shape dough into a disc, and divide into 12 equal pieces. Wrap in plastic wrap, and refrigerate until firm.
3.Preheat an oven to 425 degrees F 3.On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
4.Bake in preheated oven for 12 to 15 minutes, or until golden brown. Cool on wire racks.
1 cup all-purpose flour
2 tablespoons grated Parmesan or Romano cheese *Fresh grated is always better
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/2 cup butter
4 ounces sharp Cheddar cheese, shredded
3 tablespoons cold water
1.Mix the flour, Parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl. Cut butter into small cubes, and add to flour mixture. Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs. Stir in cheese. Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together. You may not use all of the water.
2.Shape dough into a disc, and divide into 12 equal pieces. Wrap in plastic wrap, and refrigerate until firm.
3.Preheat an oven to 425 degrees F 3.On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
4.Bake in preheated oven for 12 to 15 minutes, or until golden brown. Cool on wire racks.
No comments:
Post a Comment