Chicago Cheese Straws
Ingredients
Directions
Prepare the pastry
Roll out the puff pastry very thin.
Sprinkle grated cheese over the pastry.
Fold the pastry, roll it out again, and sprinkle with cheese once more.
Repeat the process and place the pastry in the refrigerator to harden.
Once cold, roll out to an oblong shape, ⅛ inch thick.
Shape and bake
Place on a baking sheet and cut into strips 5 inches long and less than ¼ inch wide.
Bake until golden and serve piled in triangles or squares.
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
What each ingredient does
- Puff pastry
- Its layers of fat and dough puff apart in the oven, giving the straws a flaky, light texture.
- Grated cheese
- Melts and browns during baking, adding savory flavor and a golden, crisp coating.
The step that matters
Chilling the folded pastry. Cold pastry keeps its butter layers intact, so it rolls out without tearing and puffs properly in the oven instead of becoming greasy and dense.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.