Cheese straws are a beloved staple of Southern gatherings, alongside classics like pecan tassies and pepper jelly. They’re known for being boldly cheesy, lightly crisp, flaky, and with just the right kick of spice —a snack that keeps hands reaching for more. This recipe, tested in Serious Eats’ Birmingham, Alabama kitchen by Texas-raised Jasmine Smith, aims for that ideal balance between tradition and ease.
Why Homemade Matters
Many cooks insist their family’s recipe is the only right way, and variations abound—from paper-thin to picnic-sturdy. But store-bought shortcuts with frozen puff pastry simply don’t deliver the same crispness, crunch, and unapologetic cheese flavor that a well-made cheese straw should have.
The Key to a Flaky Dough
Instead of relying on puff pastry, this recipe uses a simple food processor dough. Combining flour, finely shredded extra-sharp cheddar, seasonings, and cold butter creates a tender base. The key is keeping the butter cold: it ensures flakiness as it melts during baking. Think of it as the adult version of a Goldfish cracker, but with a satisfying buttery snap and real cheese flavor.
Baking for Texture
Twisting the strips before baking isn’t just for looks; it creates crisp ridges and concentrates flavor. Testing revealed that:
– Too much baking powder makes the straws puff and lose shape.
– Strip width is crucial: 3/4-inch twists hold their form best.
– Finely shredded cheese integrates smoothly without disrupting flakiness.
The goal isn’t just to make cheese straws—it’s to create a snack that captures the spirit of Southern hospitality: warm, inviting, and unforgettable.
This recipe delivers exactly that: a classic cheese straw, made simple, yet bursting with authentic flavor.
