Enjoy how easy it is to make Bero Cheese Straws. Dry mustard, kosher salt, cayenne pepper, extra-sharp cheddar, melted unsalted butter, and water should all be mixed together. In 14 minutes, you can enjoy six plates of this tasty treat.
More Bero Recipe:
🧡 Why You’ll Love This Cheese Straws Recipe:
- Irresistible Flavor: Bero Cheese Straws boast a delicious blend of cheeses, creating a mouthwatering taste.
- Crunchy Texture: Enjoy the satisfying crunch with every bite, adding an extra layer of enjoyment to your snacking experience.
- Premium Ingredients: Made with high-quality ingredients, these cheese straws ensure a gourmet snack that meets the highest standards.
❓ What Is Bero Cheese Straws Recipe?
Bero Cheese Straws is made with all-purpose flour,dry mustard,kosher salt,cayenne pepper,extra-sharp cheddar,cup unsalted butter, and water, these cheese straws are a savory delight.
🧈 Bero Cheese Straws Ingredients
- 1 2/3 cups unbleached all-purpose flour (about 7 1/8 ounces), plus more for work surface
- 1 1/4 teaspoons dry mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 8 ounces extra-sharp cheddar cheese, coarsely grated (about 2 1/2 cups)
- 1/2 cup unsalted butter (4 ounces), softened
- 2 tablespoons water
🥨 How To Make Bero Cheese Straws
- Warm the oven up to 425°F. In a medium bowl, mix the flour, mustard, salt, and cayenne pepper by sifting them together.
- Using a stand mixer with the paddle attachment, beat the cheese and butter on medium speed for about two minutes, or until the mixture is well mixed and spreadable. This will help the flour mixture mix in evenly.
- Lower the mixer’s speed to low and slowly add the flour mixture, beating it in until it’s all mixed in.
- About a minute after adding the water, beat on medium speed until the dough comes together.
- Spread the dough out on a lightly floured surface and knead it five times. Spread the dough out on a big piece of wax or parchment paper. Roll it out into a 12-by-9-inch rectangle that is about 1/4 inch thick. Place the dough and paper on a baking sheet and put it in the fridge for about 15 minutes, or until it is cold.
- Put parchment paper on two baking sheets. Cut the dough in half across the middle, then into six 6-inch-long strips that are 1/4-inch wide. Place dough strips on baking sheets that have been prepared, leaving at least 1/2 inch between each one.
- To make a slightly curved shape, gently wiggle the dough strips on the baking sheets with your fingers.
- 12 to 14 minutes, or until the cheese straws are golden brown and crisp. Place one sheet in the oven at a time and make sure it is hot.
- Cool for 10 minutes on the baking sheet, then move to a wire rack and cool for another 15 minutes.
💭 Recipe Tips:
- Ensure the butter and cheese are softened for a smooth mixture.
- Chill the dough before cutting to make it easier to handle.
- Use parchment paper for easy rolling and to prevent sticking.
- Adjust the cayenne pepper to your spice preference.
- For even baking, place only one baking sheet in the oven at a time.
🥗 What To Serve With Cheese Straws?
You can serve Cheese Straws with Dips Galore, Wine and Cheese, Soup Sidekick, Salad Crouton ,Fruit and Cheese Fusion, Hummus Harmony.
🎚 How To Store Leftovers Bero Cheese Straws?
- In the fridge: Store Leftovers Bero Cheese Straws in an airtight container for up to 3 days.
- In the freezer: Freeze Leftovers Bero Cheese Straws in a sealed bag for up to 2 months.
🥵 How To Reheat Leftovers Bero Cheese Straws?
- In the oven: Place Leftovers Bero Cheese Straws on a baking sheet, and reheat for 5-7 minutes.
- In the microwave: Microwave Leftovers Bero Cheese Straws
- on a microwave-safe plate for 30 seconds to 1 minute.
- In the air-fryer: Preheat the air-fryer to 350°F and reheat Bero Cheese Straws for 3-4 minutes until crispy and warm.
FAQ’S:
How Can I Prevent The Dough From Cracking While Rolling It Out?
To prevent the dough from cracking while rolling it out, make sure it’s well-chilled before rolling. Also, knead the dough gently and don’t overwork it.
How Do I Prevent The Cheese Straws From Over-Browning?
To prevent the cheese straws from over-browning, keep an eye on them while baking, and take them out when they’re golden brown. Adjust the oven temperature if needed.
Can I Use A Different Type Of Cheese For A Unique Flavor?
Yes, you can use a different type of cheese for a unique flavor. Experiment with your favorite cheeses, keeping similar measurements for best results.
How Can I Ensure The Dough Is Not Too Sticky When Rolling?
To ensure the dough is not too sticky when rolling, make sure the butter is softened but not overly so. If needed, add a bit more flour while mixing until you get a workable consistency.
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Bero Cheese Straws Nutrition Facts:
- Calories: 150
- Calories from Fat: 100
- Total Fat: 11g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 210mg
- Total Carbohydrates: 9g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 6g
Bero Cheese Straws
Description
Enjoy how easy it is to make Bero Cheese Straws. Dry mustard, kosher salt, cayenne pepper, extra-sharp cheddar, melted unsalted butter, and water should all be mixed together. In 14 minutes, you can enjoy six plates of this tasty treat.
Ingredients
Instructions
- Warm the oven up to 425°F. In a medium bowl, mix the flour, mustard, salt, and cayenne pepper by sifting them together.
- Using a stand mixer with the paddle attachment, beat the cheese and butter on medium speed for about two minutes, or until the mixture is well mixed and spreadable. This will help the flour mixture mix in evenly.
- Lower the mixer’s speed to low and slowly add the flour mixture, beating it in until it’s all mixed in.
- About a minute after adding the water, beat on medium speed until the dough comes together.
- Spread the dough out on a lightly floured surface and knead it five times. Spread the dough out on a big piece of wax or parchment paper. Roll it out into a 12-by-9-inch rectangle that is about 1/4 inch thick. Place the dough and paper on a baking sheet and put it in the fridge for about 15 minutes, or until it is cold.
- Put parchment paper on two baking sheets. Cut the dough in half across the middle, then into six 6-inch-long strips that are 1/4-inch wide. Place dough strips on baking sheets that have been prepared, leaving at least 1/2 inch between each one.
- To make a slightly curved shape, gently wiggle the dough strips on the baking sheets with your fingers.
- 12 to 14 minutes, or until the cheese straws are golden brown and crisp. Place one sheet in the oven at a time and make sure it is hot.
- Cool for 10 minutes on the baking sheet, then move to a wire rack and cool for another 15 minutes.
Notes
- Ensure the butter and cheese are softened for a smooth mixture.
Chill the dough before cutting to make it easier to handle.
Use parchment paper for easy rolling and to prevent sticking.
Adjust the cayenne pepper to your spice preference.
For even baking, place only one baking sheet in the oven at a time.