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Dessert

Cheese Straws

Cheese straws are pastry strips rolled thin, sprinkled with cheese, folded, brushed with egg, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cheese and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,253 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cheese Straws

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Shape the straws

  1. Roll out the pastry thinly.

  2. Cut into strips about 3 inches long and 2 inches wide.

  3. Sprinkle grated cheese over each strip.

  4. Fold the strips over and brush with beaten egg.

Bake and serve

  1. Bake in a 400°F (200°C) oven for 15 minutes.

  2. Serve immediately on a napkin, arranged like a log cabin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pastry
Forms the crisp, flaky structure that holds the cheese as it bakes.
Grated cheese
Adds savoury flavour and melts and browns in the oven.
Egg
Gives the surface a glossy, golden colour as it bakes.

The step that matters

Roll out the pastry thinly.. Thin pastry dries and crisps quickly in the oven, giving a light, crunchy straw. Thick dough stays doughy in the centre and bakes unevenly, so the straws come out soft rather than crisp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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