Cheese Straws

Welcome to my channel!! These cheese straws are easy to make and they takes just 7 to 8 minutes to bake
They’re some great little treats, filled with a buttery,cheesy ,mild spicy,flavor
A savoury pastry.
RECIPE DOWN BELOW
Here I will share with you my recipes and techniques of how I cook different types of meals and bake different types of Breads and desserts like Cakes, Pastries,Tea’s and beverages Cookies, etc… Also other fun kitchen stuff .
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EDITING SOFTWARE:
Wondershare Filmora
RECIPE:
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Makes 50 cheese straws
Ingredients:
(1 ½ Cups + 2 Tbsp. all purpose flour
Measured loosely or
(7.2 ounce flour )
½ Cup cornstarch or (64 g) or (2.1)oz
¾ Cup unsalted room temperature butter/ not too soft [medium form ] 8 Oz
1 ½ Packed cups medium white sharp shredded cheddar cheese at room temperature or ( 8.5) or (249 g)
1 Tsp mustard
1 medium garlic clove crushed
1 Tbsp fresh diced wiri wiri pepper
1 Tsp salt (.5 oz)
Instructions:
Preheat the oven at 375 degrees Fahrenheit for ten minutes
Line one large baking tray with parchment paper
Or two medium size trays (set it aside)
Measure and prepare all the ingredients
Including measuring the flour and preparing the cheese.
By shredding it with a hand grater, crushing or grating the garlic clove
Taking out the seeds of the peppers and dice them thinly
Add the cheese ,butter, garlic and mustard in a food processor
Mix it on a medium or high setting until it reaches a smooth creamy consistency
Stopping to scrap down the bowl. once It’s Smooth and creamy
Add the pepper and the flour all at once ,mix it for one minute on low speed
Transfer the pastry dough to bowl , continue mixing gently until it’s well incorporated
Place a star tip in a pastry bag
Place half of the dough in the piping bag
Squeeze and press It down to get rid of the air pockets
Twisting to seal properly
Pipe the dough into 2 inch sticks, placing them one inch apart on the baking tray
Place the pan on the top rack of the oven
Bake the pasties for 7 to 8 minutes or until they are slightly golden brown around the edges
Depending on your oven. Take them out quickly, because they are still cooking
Allow them to cool completely
Before Severing
Notes:
Baking is science,the texture of the dough may be vary depending on the humidity In your Home
The butter and cheese should be at room temperature but at a semi form texture,
if it’s too soft you may need more flour in the pastry dough .
Test the cheese straws first by baking a few to see if they hold their shapes
It they spread out while baking, then the dough is not at the right consistency
Add one tablespoon of flour at a time to the dough
folding and mixing gently until it reaches the right consistency.
If it’s too dry add one Tsp of butter at a time and folding it in gently.
Until it reaches the right consistency
The dough should be at a form pip-able consistency,
Putting a little pressure while pipping ,that’s when you know your dough
is at the right consistency.
These cheese straws can last for one week and still hold their crispness.
This recipe has been tested over and over. If using a scale you for measuring the flour
You may have great results. Good luck baking
I hope you find this recipe easy to use .❤️