* Exported from MasterCook *
Blue Cheese Straws
Recipe By :John Martin Taylor
Serving Size : 36 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Amount Measure Ingredient -- Preparation Method
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4 tablespoons unsalted butter -- (1/2 stick) chilled, cut
into chunks
1/2 teaspoon kosher salt -- plus more for sprinkling
8 ounces blue cheese -- crumbled
1/4 teaspoon cayenne pepper -- ground
1 cup flour -- plus more for dusting
1 large egg yolk -- (optional)
Preheat the oven to 350F. Have two heavy baking sheets at hand (or
stack four rimmed baking sheets).
Combine the butter, salt, blue cheese, cayenne pepper and flour in a
food processor; pulse until a ball of dough forms. Add the optional
egg yolk if the dough does not come together, processing until incorporated.
Lightly dust a work surface and a rolling pin with flour.
Divide the dough in half. Working with one portion at a time, roll
out in a rectangle to a thickness of 1/4 inch. Re-dust the rolling
pin and/or work surface as needed. Fold and roll as many times (at
least six) as needed to form a tidy 6-by-9-inch rectangle.
Use a long, sharp knife to slice the rectangle of dough, creating 18
pieces (each 1/2 inch wide, about 6 inches long). Use a thin spatula
to transfer them to the baking sheets, arranging them close together
but not touching. Repeat with the remaining dough.
Sprinkle lightly with salt. Bake one sheet at a time for 20 to 25
minutes or until the straws just begin to brown. Transfer to wire
racks to cool.
Store in an airtight container.
S(Internet address):
https://www.washingtonpost.com/recipes/john-martin-taylors-blue-cheese-straws/
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Per Serving (excluding unknown items): 48 Calories; 3g Fat (61.4%
calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber;
14mg Cholesterol; 114mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Fat.
NOTES : 2024 - 0407