These Pimento Cheese Straws are crispy, spicy, flaky, and cheesy. The perfect combination for these delicious snacks you won’t be able to stop eating!
What is a cheese straw?
A Cheese Straw is small, thin strip of pastry (like a cookie) that is made of cheese and other spices, that are baked and then eaten as a light snack.
Six years after we moved Waycross and I started to eat these tasty cheese straws amongst other goodies.
When called upon to make some of those delectable bites for a party, Judy, my mother in law, had a brilliant idea to make them even better. Pimento cheese straws!
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Pimento Cheese Straws are made with only a few ingredients.
Flour – Use pastry flour or all purpose flour for this recipe. I haven’t tested it with gluten free flours or flour alternatives.
Cheese – I use a block of sharp cheddar cheese and grate it myself for better mixing.
Butter – Use unsalted butter to control the amount of salt.
Pimentos – Drain the pimentos really well before mixing.
Spices – Italian seasoning and crushed red pepper flakes.
How to make cheese straws
First: Heat the oven to 350 F. Using a stand mixer or food processor, mix butter and cheese together.
When butter and cheese are incorporated add in the pimento, juice, and seasonings and mix briefly. Add the flour and mix until a dough-like consistency.
Second: Pull dough out of mixer bowl, place on a lightly floured surface, and form dough into a ball. At this point, you can wrap in plastic and store in the fridge until you are ready to bake. If chilling first, make sure you bring to room temperature before attempting to shape into balls/straws unless you need an upper body workout.
Third: Shape, roll, or cut your straws into the desired shape.
Cool on rack and store in airtight container for up to 4 days. You can also freeze for up to 3 months for a soiree at a later date!
*I like the straw shape over a cookie shape myself. Since my cookie press does not have enough strength, I actually use a child’s playdough apparatus (purchased new, sterilized, and used for cheese straws alone) to make mine. This way my kids can join in the fun too!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These Pimento Cheese Straws will be the new favorite snack at your next event!
- 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 (AP flour can be substituted)
- Preheat oven to 350F.
- Using a stand mixer or food processor, mix butter and cheese briefly.
- When butter and cheese are combined, add the juice, pimentos, and seasonings.
- Mix briefly.
- Add the flour and mix until just combined.
- Knead dough and form into a ball.
- Wrap in plastic wrap and chill in the refrigerator for at least an hour or until baking.
- Set the dough out for about 10 minutes before shaping.
- Bake for 25 minutes or until the edges are slightly brown.
- Cool on a cooling rack before storing in an airtight container.
- These freeze well so you can make in advance!
*If you like this recipe, leave me a comment and rate it with some stars! Thank you!
Nutrition Information:Yield: 8 Serving Size: 4 ounces
Amount Per Serving: Calories: 543Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 83mgSodium: 608mgCarbohydrates: 51gFiber: 2gSugar: 12gProtein: 14g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
More Easy Appetizers
- Pimento Cheese Spread
- Spicy Cheese Thumbprints
- Pimento Cheese Bread
- Blue Cheese Olive Truffles
- Pimento Cheese Tortilla Espanola
(Recipe adapted from Mrs. L.H. Dunham, Southern Sideboards, Taylor Publishing, 1978.)
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