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Crispy cheese straws freshly baked with a golden brown cheese layer
Crunchy and buttery cheese straws with a golden cheese topping, ready for snacking.

Flaky cheese straws

Author: Flavelo
Recipes Cakes and Desserts
The secret of shortcrust pastry is the meeting of cold butter and flour. The aim is not to melt the butter with the warmth of our hands, but to keep it in small pieces within the dough. During baking, these butter particles melt, leaving tiny cavities behind, which makes the pastry incredibly flaky, almost melt-in-the-mouth.
🕒 Prep Time 45 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 5 servings
🔥 Calories 160 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Pastry cutter or knife
  • Baking tray with parchment
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour, salt, and baking powder in a bowl.

Tip: Baking powder gives a little extra lift and lightness to the dough.
2 ✓

Add the cold butter cubes, and rub into the flour with your fingertips using quick movements until it resembles wet sand.

Tip: Work quickly so the butter doesn't melt! If you have a food processor, use that to avoid warming it with your hands.
3 ✓

Stir in the soured cream and half the grated cheese. Quickly knead together, just until the dough comes together into a ball.

Tip: Don't over-knead! A smooth surface isn't the goal here; lumpiness is the friend of flakiness.
4 ✓

Wrap in cling film and place in the fridge for at least 30 minutes.

Tip: During resting, the butter firms up again, and the flour particles hydrate. This is essential for easy rolling.
5 ✓

Preheat the oven to 180°C. On a floured surface, roll out the dough to approx. 0.5-1 cm thick, brush with beaten egg, and sprinkle with the remaining cheese.

Tip: The egg acts as glue for the cheese.
6 ✓

Cut into strips, place on a baking tray, and bake for 15-20 minutes until beautiful golden brown.

Tip: It tastes best when the cheese on top bakes to a crunch.

Recipe FAQ

Why became the pastry hard?
You over-kneaded it. If you knead too long, the flour's gluten content activates, creating an elastic (rubbery) structure instead of a crumbly one.
Why did the butter melt out?
You didn't chill the dough enough before baking, or the oven wasn't hot enough.

Ingredients

  • 500 g Plain flour
  • 250 g Butter (cold, cubed)
  • 200 g Grated cheese (semi-hard, strong flavour)
  • 150 g Soured cream (20%)
  • 1 tsp Salt
  • 1 pc Egg (for glazing)
  • 1 tsp Baking powder