Derby Day Cheese Straws (Printable)

Crispy, buttery cheese straws infused with Parmesan and cayenne for a savory and flavorful bite.

# What You Need:

→ Dairy

01 - 1½ cups sharp cheddar cheese, freshly grated
02 - ½ cup Parmesan cheese, finely grated
03 - ½ cup unsalted butter, cold and cubed

→ Pantry

04 - 1¼ cups all-purpose flour
05 - ½ teaspoon cayenne pepper
06 - ½ teaspoon fine sea salt
07 - ¼ teaspoon freshly ground black pepper

→ Optional

08 - 1-2 tablespoons cold water as needed

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine cheddar, Parmesan, flour, cayenne, salt, and black pepper. Pulse until evenly mixed.
03 - Add cold butter and pulse until the mixture resembles coarse crumbs.
04 - If the dough is too dry, add cold water 1 tablespoon at a time until the dough just comes together.
05 - Turn the dough onto a lightly floured surface and roll into a rectangle approximately ¼ inch thick.
06 - Cut the rolled dough into strips approximately ½ inch wide and 6 inches long.
07 - Transfer the strips to the prepared baking sheet, spacing them slightly apart.
08 - Bake for 12-15 minutes until golden and crispy.
09 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're impossibly easy to make but look fancy enough to impress, which is basically the dream for any host.
  • The combination of cheddar and Parmesan creates this savory depth that pairs perfectly with drinks, whether it's a mint julep or just sparkling water.
  • You can make them ahead, store them in an airtight container, and they taste just as good the next day—or even better, honestly.
02 -
  • If your dough feels warm or sticky at any point during rolling, refrigerate it for a few minutes—warm dough won't give you that flaky texture you're after.
  • Don't skip the parchment paper; these straws are delicate when warm and will stick to a bare sheet, and trust me, scraping them off one by one isn't fun.
03 -
  • Use a bench scraper or pizza cutter instead of a knife for cutting strips—it's faster, cleaner, and you'll get more consistent, even pieces that bake at the same rate.
  • Don't let your butter get soft; keep it in the freezer until the last second before cutting it into cubes so it stays cold and creates maximum flakiness.
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