Cheese Straws

Ingredients

• plain pastry
• grated cheese
• paprika if desired

Method

1. 1

   Roll pastry to one-eighth inch thick.

2. 2

   Sprinkle half with cheese and paprika, fold over, and roll again.

3. 3

   Cut into strips about three-eighths inch wide.

4. 4

   Bake on a cookie sheet at 450°F for 5-8 minutes until golden brown.

5. 5

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 303. The excerpt below is the record exactly as published.

cheese straws. Pastry Cases. Creamed chicken or turkey and creamed meats and fish are often served in pastry cases. These are also called "patty shells." Although a richer pastry is fre¬ quently used for them, they may be made of plain pastry. Pastry cases of plain pastry are no different from individual pie shells. To make them, roll the pastry to one-eighth inch thickness or thinner and cut to fit the outside of individual piepans, pattie pans, or muffin tins. Fit the pastry over the inverted tins, pressing out the air. Prick with a fork and bake the same as pie shells. Tops for the cases may be made from the pastry, cut with a cookie cutter or biscuit cutter and baked on a sheet. The pastry cases should be filled with creamed chicken or meat just before serving. [329] Apple Dumplings • The dough is folded about the whole or sliced fruit Fruit Dumplings. Dumplings may be made from either plain pastry or puff paste. When plain pastry is used, it is rolled as for pie crust. Peeled and cored whole apples or peeled whole peaches with the stone removed may be used for dumplings, or any fruit desired may be diced. If left whole, fill the center with sugar; if diced, sprinkle with sugar. Add cinnamon or nutmeg, if desired. Cut squares or circles of pastry large enough completely to cover each whole fruit, or about six inches across for each dumpling of diced fruit. Place the fruit and sugar in the center of each piece of pastry and dot with butter or margarine. Moisten the edges of the pastry, gather up, and pinch together, sealing in the fruit. Place in a shallow baking pan. Bake at 425° F. until the pastry is browned and the fruit is tender. If the pastry browns before the apples or other fruits are done, reduce the temperature to 325° F. Whole apple dumplings may take longer to bake than an apple pie, and in most cases the temperature should be reduced after the first 12 to 15 minutes. Serve hot with cream, hard sauce, or hot lemon sauce. For variety, fruit dumplings may be steamed instead of baked. Cheese Straws. Cheese straws or pastry sticks for serving with salads may be made from plain pastry. This is an excellent way of using up bits of left-over pastry. The pastry is rolled to one-eighth inch thick. Grated cheese, and paprika if desired

Cook this with the app: pantry check, scaling, and the assistant.