Though more brittle when uncooked than their cheddar counterparts, these Parmesan and poppy seed cheese straws are equally tasty. I can’t claim this combination as an original idea, though — it’s my take on the other version of savory cheese straws by Waterthins. After making them many times, my best advice is to keep an especially close eye on them in the oven; they tend to go from under- to overcooked rather quickly, more so than the cheddar ones.
Parmesan and Poppy Seed Cheese Straws
Gourmet, January 2008)
Preparation Time: 20 – 30 minutes
Inactive Preparation Time: 10 minutes
Baking Time: 15 – 18 minutes
Makes: 2 dozen+
- 37 grams (1/4 cup plus 2 1/2 teaspoons) millet flour
- 37 grams (1/4 cup plus 2 1/2 teaspoons) garbanzo fava flour
- 48 grams (1/4 cup) potato starch
- 19 grams (2 tablespoons plus 1 teaspoon) arrowroot starch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 113 grams (4 ounces or 1 cup, packed) very finely grated Parmesan cheese
- 85 grams (6 tablespoons) cold unsalted butter, cut into 1/2″ chunks
- 9 grams (1 tablespoon) poppy seeds
- 28 grams (2 tablespoons) whole milk
Arrange oven racks in uppper and lower thirds of the oven, preheat to 350°F. Line two, large rimmed baking sheets with a silicone baking mat or parchment paper cut to fit; set aside.
In a medium bowl, whisk together flour through pepper. Whisk in cheese — breaking up any clumps — until coated with flour. Place in freezer for 10 minutes.
Transfer cheese mixture to bowl of food processor, sprinkle in butter pieces. Run machine until mixture resembles fine bread crumbs (about 15 – 30 seconds). Sprinkle in poppy seeds and pour in milk; run machine until mixture clumps slightly, resembling cottage cheese curds (about 10 – 15 seconds).
Roll out and cut straws:
Turn dough out onto a lightly millet-floured surface. Press into a rectangle about 1″ thick. Roll out — try as best you can to maintain the rectangular shape — until 1/8″ thick and about 11 inches long on one side; use more millet flour as needed to prevent sticking. Trim any jagged edges using a straight edge and the smooth side of a pastry wheel (or a sharp chef’s knife), taking care not to damage your rolling surface.
Cut strips of dough about 1/3″ wide and 10″ long (use the pastry wheel and straight edge or freehand, whatever you’re most comfortable with). Arrange strips on prepared baking sheets, leaving about 1/2″ of space between each. (Make sure they’re all facing the same direction, like IIIIIIII. Do not fill in any remaining space around the edge by laying a few perpendicular strips (i.e. adding a couple — — to a sheet filled with IIIIIII) as those tend to burn.
Re-roll scraps and cut more straws.
Once all of the straws are cut, bake on the upper and lower racks in the preheated oven until lightly browned (15 – 18 minutes), flipping sheets half way through. Remove from oven and allow to cool completely on baking sheets (or for at least 10 minutes before transferring to a cooling racks). Serve.