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Tips for the Best Results
Following a few old-school kitchen rules will guarantee your savory pastries turn out flawlessly crisp every single time.
Grate the Cheese by Hand: You absolutely must take the extra five minutes to grate a solid block of cheese on a box grater. Pre-shredded bagged cheeses are heavily coated in cellulose powder, which actively prevents the dough from binding and ruins the buttery texture.
Do Not Skip the Chill Time: Wrapping the dough in plastic wrap and placing it in the refrigerator is a mandatory structural step. The cold environment solidifies the butterfat, making the dough much easier to roll out and preventing your thin strips from melting into puddles.
Watch the Edges Closely: Ovens vary wildly, so you must keep a very close eye on your baking sheets after the twelve-minute mark. You want the edges to look lightly golden brown; if the cheese turns too dark, it will immediately take on a harsh, bitter flavor.
Making it Ahead and Storing
These crunchy cheese snacks are the ultimate make-ahead party appetizer because their texture actually benefits from sitting in a dry environment.
Once they are completely cooled, store the baked straws at room temperature in a tightly sealed, airtight metal tin.
A metal container is vastly superior to plastic bags, as plastic traps residual moisture and will quickly turn your crispy edges completely soft.
When properly stored in a dry tin, they will easily maintain their perfect, buttery crunch for up to a full week.
Can you freeze this savory dough for a future holiday gathering?
Yes, you can shape the raw dough into a tight disk, wrap it in a double layer of plastic wrap, and freeze it for up to three months.
When you are ready to bake your frozen dough, simply let it thaw overnight in the refrigerator before rolling, cutting, and baking as directed.
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