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Dessert

Cayenne Cheese Straws

Cayenne cheese straws are crisp pastry strips made from flour, butter, Parmesan, cayenne pepper, salt, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and parmesan cheese are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Cayenne Cheese Straws

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the flour, butter, Parmesan cheese, salt, and cayenne pepper.

  3. Add the egg yolk and mix into a paste.

Shape and bake

  1. Roll out the paste to about ¼ inch thick and cut into strips ⅓ inch wide.

  2. Twist each strip like a paper spill and place on a lightly floured baking sheet.

  3. Bake until crisp but not browned.

Serve

  1. Let cool and serve cold on a glass dish.

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. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

All-purpose flour
Provides the starch and gluten that give the straws their structure.
Butter
Adds fat that makes the dough short and tender and helps it crisp when baked.
Parmesan cheese
Adds savory flavor and fat, and helps the straws brown lightly as they bake.
Egg yolk
Binds the dough into a paste and adds richness to hold the strips together.

The step that matters

Bake until crisp but not browned. The straws are thin, so they can darken quickly. Pulling them once crisp keeps them from turning bitter, while baking them long enough drives off moisture so they stay crunchy as they cool.

“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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