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Flaky Cheese Straws

This recipe makes a great addition to soup and is from the blog Giddy Gastronome (

  • 1/4 cup Corn Flour
  • 1/4 cup Corn Starch
  • 1-3/4 cups Unbleached White All Purpose Flour
  • 2 Green Chillis finely minced (seeds and veins removed)
  • 1/4 cup Cilantro finely chopped
  • 2 tsp Peri-Peri Spice *
  • 1 tsp Garlic Powder
  • 2 pinches Kosher Salt (big pinches)
  • 6 oz Unsalted Butter cold, cut into small pieces
  • 1 Egg Yolk
  • 2 Tbsp Water (cold)
  • 5 oz Gouda Cheese shredded
  • 2 oz Sharp Cheddar Cheese shredded
  • 6 oz Parmesan Cheese shredded
  • 1 Egg Yolk whisked (for brushing)


Sift all the dry ingredients and the salt in a food processor and add the spices, cilantro and chilies, and pulse twice. Scatter the butter into the flour & pulse once again. Whisk the egg yolk into the water and then add to the processor. Pulse again 7 short times (emphasis on short). Knead gently into a smooth ball on the table being careful not to overwork the dough. Place in refrigerator for an hour.

Roll out the dough into a rectangle (about 10 x 20 inches). Brush one half (measures 10 inches across) with egg yolk and sprinkle with the mixture of Gouda & Cheddar. Now brush the other half and fold this half over the cheesy half. Brush the top with egg and sprinkle the Parmigiano on top. Using a pastry wheel cut the straws 1/2 inch x 3 inches long like in the picture below. Refrigerate for 15 minutes and then bake 400°F for 15 minutes until golden and gooeey! Makes 70 cheese straws.

*Chili powder or Paprika can replace peri-peri spice if not available in your area.

Flaky Cheese Straws


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Products Used in this Recipe

Flours & Meals
Corn Flour

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Gluten Free
Corn Starch

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Flours & Meals
Unbleached White All Purpose Flour

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