- 1 3/4 c. flour
- 1/2 c. cake flour
- 1 1/2 tsp salt
- 1/4 tsp cayenne pepper - (to 1/2 tspn) depending on how warm you want straws
- 1/2 lb cool unsalted butter cut in small pcs
- 1 c. grated white aged Cheddar cheese - (packed)
- 1/2 c. grated good-quality Parmesan cheese
- 1/2 c. grated yellow Cheddar cheese - (packed)
- 6 Tbsp. ice water - (to 8 tbspns)
- Mix flours, salt, and cayenne pepper together. With the tips of your fingers, work cool butter quickly into the flour mix till the butter is the size of peas. Add in all cheeses and toss together. Sprinkle the water in by the Tbsp. while tossing the flour cheese mix with your other hand. As soon as the dough begins to create a mix which sticks together, gently press it out on a lightly floured board in a rectangle about 10 to 12 inches long by 5 to 6 inches wide. Roll quickly with a rolling pin, so the dough is a solid piece. It will look rough at this point, but will smooth out later.
- Fold 1/3 of the dough towards you from the top and 1/3 of the dough away from you towards the top. The dough will break along the folds; do not worry about it. Turn the dough block sideways so it looks like a book. Roll the dough a second time and fold again. Rest the dough in the refrigerator for 30 min. Roll and fold the dough twice more. Rest it in the refrigerator for 1 hour. At this point, the dough may be frzn in one or possibly two pcs or possibly rolled to make cheese straws.
- To roll dough to make cheese straws, cut dough in half, keeping one half chilled. On a lightly floured board, roll dough about 1/8-inch thick in a rectangle about 8 to 9 inches wide. Trim the edges (but bake the trimmings for a snack). With a sharp knife, cut the straws 1/2-inch wide and lay them on a well-greased baking sheet. Bake at 350 degrees for about 10 min till a light brown. They will crisp as they cold. The straws are fragile, so handle them carefully and eat them soon.
- Suggested Wine: Billecart-Salmon Brut
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