These Pimento Cheese Straws are crisp, flaky, lightly spicy, and full of savory cheese flavor. They are the kind of snack that disappears quickly from a party tray, and once you try one, it is hard not to reach for another.
What is a cheese straw?
A cheese straw is a small, narrow piece of baked dough made with cheese, butter, flour, and seasonings. The texture is usually somewhere between a cracker and a savory cookie: crisp around the edges, tender in the center, and rich with cheesy flavor. Cheese straws are often served as an appetizer, party snack, or nibble to enjoy with drinks.
Traditional cheese straws are simple, but this version gets an extra boost from pimentos and a little heat. The pimentos add color and a mild tang, while sharp cheddar, pepper jack cheese, crushed red pepper, and a dash of hot sauce give the dough a bold, savory flavor.
This recipe was inspired by classic Southern cheese straws and a family idea to bring the flavor of pimento cheese into the mix. The result is a batch of pimento cheese straws that feels familiar, festive, and just a little unexpected.
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Ingredients Needed
Flour – Pastry flour gives these cheese straws a delicate texture, but all-purpose flour can also be used. This recipe has not been tested with gluten-free flour or flour alternatives.
Cheese – Sharp cheddar brings a strong, classic cheese straw flavor. Pepper jack adds a little extra spice and melts nicely into the dough. For the best texture, grate the cheese yourself from a block instead of using pre-shredded cheese.
Butter – Room-temperature butter helps the dough come together smoothly. Unsalted butter is a good choice because it lets you control the salt level in the recipe.
Pimentos – Use chopped pimentos and a little pimento juice for flavor and moisture. Drain the pimentos well before mixing them into the dough so the texture does not become too wet.
Spices – Italian seasoning, crushed red pepper, kosher salt, and a dash of Tabasco give these pimento cheese straws their savory, slightly spicy finish.
How to make cheese straws
First: Preheat the oven to 350°F. In a stand mixer or food processor, combine the room-temperature butter with the shredded cheeses. Mix just until the butter and cheese are blended.
Second: Add the pimento juice, chopped pimentos, salt, crushed red pepper, Italian seasoning, and Tabasco. Mix briefly so the seasonings are evenly distributed without overworking the mixture.
Third: Add the flour and mix until the dough comes together. It should look like a soft, workable dough rather than a loose batter. Turn the dough out onto a lightly floured surface and gently knead it into a ball.
Fourth: Wrap the dough in plastic wrap and chill it for at least one hour, or keep it refrigerated until you are ready to bake. Before shaping, let the dough sit at room temperature for about 10 minutes so it is easier to handle.
Fifth: Shape the dough into straws, small sticks, or another bite-sized shape. A cookie press can work if it is sturdy enough, but the dough can also be rolled and cut by hand. The straw shape is especially nice because it bakes up crisp and is easy to serve.
Sixth: Arrange the shaped dough on a parchment-lined baking sheet. Bake for about 25 minutes, or until the edges are lightly browned and the cheese straws look crisp. Let them cool on a rack before storing.
Store the cooled pimento cheese straws in an airtight container for up to 4 days. They also freeze well for up to 3 months, making them a convenient make-ahead snack for parties, holidays, and gatherings.
If the dough has been chilled for a long time, allow it to soften slightly before shaping. Very cold dough can be difficult to press or roll.
For the full recipe and detailed instructions, see the recipe card below.
These Pimento Cheese Straws are a great snack for your next event and a flavorful addition to a Kentucky Derby party menu.
Pimento Cheese Straws
Ingredients
- 4 ounces sharp cheddar cheese shredded
- 4 ounces pepper jack cheese shredded
- 1/2 cup butter room temperature
- 1 tablespoon pimento juice
- 1 tablespoon pimentos chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 teaspoon Italian seasoning
- 1 dash Tabasco
- 1 1/2 cups pastry flour all-purpose flour can be substituted
Instructions
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Preheat the oven to 350°F.
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Using a stand mixer or food processor, briefly mix the butter with the cheddar and pepper jack cheese.
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Add the pimento juice, chopped pimentos, kosher salt, crushed red pepper, Italian seasoning, and Tabasco.
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Mix just until the ingredients are combined.
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Add the flour and mix until a soft dough forms.
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Turn the dough out, knead gently, and shape it into a ball.
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Wrap the dough in plastic wrap and chill for at least 1 hour, or until ready to bake.
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Let the dough rest at room temperature for about 10 minutes before shaping.
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Shape into straws and place on a lined baking sheet.
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Bake for about 25 minutes, or until the edges are lightly browned.
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Cool on a rack before storing in an airtight container.
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Freeze for longer storage if making them ahead.
Notes
Nutrition
| Calories: 543kcal
| Carbohydrates: 51g
| Protein: 14g
| Fat: 31g
| Saturated Fat: 18g
| Polyunsaturated Fat: 10g
| Trans Fat: 1g
| Cholesterol: 83mg
| Sodium: 608mg
| Fiber: 2g
| Sugar: 12g
Recipe adapted from Mrs. L.H. Dunham, Southern Sideboards, Taylor Publishing, 1978.
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