Lemon Pepper Cheese Straws Recipes

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• In a small bowl, toss together the cheeses, herbs and cracked black pepper. Reserve 2 tablespoons of the cheese mixture.
• In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
• Roll the puff pastry out on a floured surface to a rectangle about 12-by-10 1/2 inches. Brush the entire surface with egg wash. Cut the pastry in half crosswise forming 2 rectangles. Sprinkle the herb cheese mixture over one rectangle and top with the other. Using the rolling pin, roll the pastry just to help the 2 rectangles adhere. Using a pizza wheel or a sharp knife, cut the layered pastry into 1/2-inch-wide strips; you'll get about 24. Twist each strip and transfer it to a prepared baking sheet, pinching each of the ends tightly, spacing the strips about 2 inches apart from one another. Brush strips with egg wash and sprinkle with reserved cheese mixture.
• Bake until golden brown, 10 to 12 minutes. Cool completely on a wire rack before serving.

Steps:

• Lightly flour a clean, flat surface and roll the sheet of puff pastry to an 1/8th of an inch in thickness. Try to keep it approximately the shape of a rectangle for smoother edges.
• Sprinkle the cheese, lemon zest, ground pepper, and salt evenly over the long top half. Fold the bottom half over, gently pressing the two sides together to seal. Use a very sharp knife to cut 1/2-3/4 inch wide strips.
• Handling one strip at a time, take one end in each hand and carefully twist them in opposite directions to form a tight spiral. Place them on a parchment paper-lined baking sheet, pressing the ends down firmly to discourage them from uncurling. Repeat with the remaining dough, placing the twists about 1 inch apart. Move the entire batch into the freezer and let rest for 30 minutes before baking.
• Once the straws are nearly done chilling, begin preheating your oven to 425 degrees F.
• Move the frozen baking sheet immediately into the oven and bake until the straws are golden brown all over(13-16 minutes). Transfer to wire racks and let cool completely before eating.

Steps:

• Preheat the oven to 325 degrees F.
• Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
• In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
• Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
• With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.

Steps:

• 1. Blend together butter and cream cheese; add sugar and cream thoroughly until fluffy.
• 2. Combine egg, lemon juice, lemon rind and yellow food coloring. Add to butter mixture until well blended.
• 3. Sift the flour and baking powder together; add to creamed mixture. Mix until well blended. Place dough in refrigerator, and chill for about 10 minutes.
• 4. Force 2-inch ribbon strips through cookie press onto ungreased baking sheets and bake at 375 degrees F for 8 to 10 minutes or until lightly browned.
• 5. We have dusted these with Powdered sugar.. Also, with crushed lemon drops.. The finer they are crushed,the better they are!!!

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.

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.