Tuesday, October 25, 2011

Cheesy Twisty Straws

In the middle of writing an article for work today (I work from home) I got a craving for cheesy twisty straws so I stopped half way through my article and went into the kitchen to make pastry dough. The pastry recipe is very simple and versatile. It works for pies, cheesy straws, and some other recipes I'm going to share with you in the coming weeks. The cheesy twisty straws themselves are great for party appetizers or just a yummy snack.
Cheesy Twisty Straws
2 1/4 cups flour
1 teaspoon salt
1 cup shortening
5 to 7 tablespoon cold water
1/2 cup grated cheddar
3 tablespoons grated Parmesan, plus extra
McCormick Crusting Blends--Garlic, Lemon and Rosemary, optional

Preheat oven to 400 degrees.

Mix flour and salt in a large bowl. Cut in shortening using two knives until the mixture resembles coarse crumbs. Add 1 tablespoon of water at a time until the mixture is moist and can be pressed into a ball. Shape into a ball, wrap in plastic wrap, and store in the refrigerator for 10 to 15 minutes.

On a lightly floured board or work surface, knead the cheddar and Parmesan into the dough. Roll the dough out so its about a quarter inch in thickness. Cut into strips that are about six inches long and a quarter inch wide. Twist two strips of dough together and place on a baking sheet. Or roll out ropes of dough and twist them together to make the straws. Sprinkle generously with extra Parmesan cheese and herbs. You can also replace the crusting blend with thyme, rosemary, or garlic powder. Bake for 8 to 10 minutes or until the bottoms are slightly golden brown. Serve warm.

Acorn Cheesy Pastries
If you are feeling fall inspired as I always am this time of year, instead of making cheesy twisty straws, roll out the dough and cut out acorns and leaves using cookie cutters.



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