These lovely homemade cheese straws are festive and buttery, and brimming with nutty notes of Gruyère and Parmesan. I especially love them with the spice kicked up a notch, and this recipe relies on three kinds of heat for a great depth of flavor. Cayenne is added to the dough, and then each straw is dusted with smoky, spicy paprika and fresh-ground black pepper. These straws are casual enough for a game day hangout, but fancy enough for a proper cocktail party. No matter the occasion, they are downright delicious.
Spicy Gruyère Cheese Straws (adapted from Gourmet)
1 cup shredded Gruyère
1/2 cup shredded Parmesan
1 cup all-purpose flour, plus more for rolling out the dough
1/2 teaspoon sea salt
1/4 teaspoon ground cayenne
6 tablespoons cold butter, rough chopped
2 tablespoons milk
1/2 teaspoon spicy Hungarian paprika
1/4 teaspoon fresh ground pepper
Preheat the oven to 350 degrees.
Set out 4 sheets of parchment paper and a small cup of flour.
In the bowl of your food processor, pulse together the cheeses, flour, sea salt, and cayenne. Pulse in the butter until it is well-dispersed. Drizzle in the milk, pulse a few times more, and turn out onto a lightly-floured piece of parchment. Divide into two discs.
Roll out one of the discs into a rectangle measuring about 9 x 13″. Lay on a baking sheet, cover with another piece of parchment and stick in the freezer. Do the same for the second disc. Chill for 15 minutes.
Remove the dough from the freezer and slice into 9 x 1/2″ straws. Spread them out on the parchment slightly, place both sheets of cheese straws in the oven, and bake for 15 minutes, or until the straws are a a deep golden hue along the edges.
Sprinkle on the paprika and pepper, cool, and serve.