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It takes a light touch to roll this delicate dough thin enough to make the straws.
An alternative is to make coins: Shape the dough into a 1-inch-thick log, roll in poppy seeds and
chill. Slice the dough into 1/4-inch rounds and bake for 15 minutes, or until crisp.
4 1/2 oz. Maytag or other sharp blue cheese [1/2 cup packed]
1/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons cornstarch
2 1/2 tablespoons unsalted butter, softened
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon poppy seeds
In a food processor, combine the blue cheese, flour, cornstarch, butter, salt and pepper and
pulse until the dough just comes together. Transfer the dough to a sheet of plastic wrap and
shape it into a 4-inch disk; wrap and refrigerate until firm, about an hour, and up to a day.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or Silpat [silicone]
On a well floured surface, roll out the dough to a 12 x 6 rectangle, about 1/8" thick. Sprinkle the
poppy seeds over the dough and press lightly to help them adhere. Cut the dough into 6 x Â½"
strips and transfer them to the baking sheet. Twist the ends in opposite directions to make spirals.
Bake the cheese straws for about 15 minutes, or until crisp and brown. Let the straws cool on
the baking sheet before serving