Cheese straws

Camembert Straws

I like to think of these Camembert Straws as the sophisticated version of a basic cheese straw.  These are made from scratch, using a delicious creamy wheel of Camembert, and seasoned with cracked black pepper.

 

Cheese straws

 

I’ve been amazed at the cost of food with all the price increases due to our weakened South African Rand.  My Woolworths basket seems to be costing almost double the price it was a few months back, and a few times recently I have even queried my till slip.   So, no more extravagant packets of biscuits and tasty delights for me, when I know I can make them for a fraction of the price, and they will most probably taste better too.

Camembert straws

 

Camembert is soft and creamy, which makes these cheese straws delicate, yet with a delicious cheesy tang.  Although most cheese straws use pre-made puff pastry, there is no need to go out and buy that.  Here I have used normal flour, with a little cornflour, a few tablespoons of butter, a small round of camembert and some salt and cracked black pepper.  Another delicious addition would be sesame seeds.

making cheese straws

 

The History of Camembert

Legend has it that during the terrors of the French Revolution a kindly farmer’s wife, Marie Harel, from the village of Camembert in Normandy, hid a persecuted priest who fled from the area of Brie which was already famous for it’s soft white cheese.

In gratitude the priest shared with her all of his skills in the art of cheese making.  As is often the case this new delicious soft cheese took on the name of the place of its origin and Camembert was born.”

Cheese straws with camembert

 

Camembert straws

 

4.6 from 5 votes
Cheese straws
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Camembert Straws
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
 
Course: Baking, Savory
Servings: 24
Author: Shades of Cinnamon
Ingredients
  • 70 g ( 1/2cup ) flour
  • 27 g (3 Tablespoons) cornstarch
  • 1.5 g (1/2 tsp) salt
  • 1.5 g (1/2 tsp) ground black pepper
  • 130 g (4 ounces) Camembert cheese, softened and cut into cubes
  • 45 g (3 Tablespoons) softened butter
Instructions
  1. In a food processor combine flour, cornstarch, salt and pepper and pulse to aerate.
  2. Add chopped Camembert cheese and butter.
  3. Pulse until the dough just comes together, do not over mix.
  4. Place dough in plastic wrap and freeze for 1 hour.
  5. Heat oven to 190ºC/ 375ºF.
  6. Using a heavily floured surface, roll chilled dough into 12 x 6 in / 30x15cm rectangle. This is an approximate measurement.
  7. Cut into thin slices and twist ends in opposite directions to make spiral straws.
  8. Re roll dough that is cut off the edges .
  9. Place twisted straws on baking trays covered with a silpat or baking paper.
  10. Cook until golden brown , approximately 6-8 minuts.
  11. Cool on wire rack and place in airtight container until needed.
  12. TIP: The dough can be kept in the freezer for up to 4 days
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20 Comments

  • Reply Elizabeth April 13, 2016 at 6:40 PM

    Love straws and love Camembert cheese – great idea, Ev! I like to include cheese straws among any cheese platter and these straws may take leading part with hors d’oeuvre or antipasti. Hope you’re enjoying your week! Hugs 🙂

    • Reply Shades of Cinnamon April 14, 2016 at 4:16 PM

      Thanks Elizabeth, I am having a great week in the kitchen. After being away for so long its good to get back to baking. xxx

  • Reply Eric April 14, 2016 at 3:07 PM

    They are Great with HENDRICKS GIN , CUCUMBER and TONIC.
    Very Tasty as a Lunch Time Drink or a Sundowner.

    • Reply Shades of Cinnamon April 14, 2016 at 3:38 PM

      Ha ha – yes indeed. The Hendricks is obligatory with these cheese straws.

  • Reply Carol April 14, 2016 at 4:08 PM

    Would love to be joining you for these cheese straws and of course the G and T. Looks lovely Ev

    • Reply Shades of Cinnamon April 14, 2016 at 4:12 PM

      My door is always open Carol, and you will most probably find me in the kitchen. xxx

  • Reply ratna April 15, 2016 at 5:02 PM

    I so agree with you about the rising prices of food. The story behind the Camembert cheese was interesting. I would like a bite or two of these cheese sticks now please..
    Hope you are all settled at home after your travels. Thanks Ev for this wonderful recipe.

    • Reply Shades of Cinnamon April 15, 2016 at 5:28 PM

      Yes, thank you Ratna, its so lovely to travel, but always good to be back home. xxx

  • Reply Tandy | Lavender and Lime April 19, 2016 at 12:03 PM

    These look fantastic!

    • Reply Shades of Cinnamon April 19, 2016 at 12:21 PM

      Thanks Tandy, am looking forward to reading all your beautiful recipes.

  • Reply Aneeqah | From My Fingertips April 21, 2016 at 12:43 PM

    Wow these are beautiful. Camembert is one of my favourite cheeses so I’ll definitely be trying this recipe. Thanks for sharing.

    • Reply Shades of Cinnamon April 21, 2016 at 2:02 PM

      Hi Aneeqah, Thanks so much, its great meeting more South African food bloggers. x

  • Reply Sam Taylor April 22, 2016 at 12:55 PM

    I love cheese straws, but I never seem to remember that I should make them. I have never tried camembert ones before, so I think I will give these ago.

    • Reply Shades of Cinnamon April 22, 2016 at 2:44 PM

      Sam I think you will love them – the camembert makes them so much more refined than a normal cheese/pastry straw.

  • Reply Jeanne Horak-Druiff April 24, 2016 at 1:26 PM

    Oh wow – I am LOVING this recipe! My mom used to make cheddar cheese straws all the time but I can imagine they are fabulous with the subtle flavour of camembert. Definitely bookmarking this!

  • Reply Bea May 2, 2016 at 10:05 AM

    They look soooo good!

  • Reply Teresa May 11, 2016 at 2:22 PM

    Your images are beautiful, and this recipe!! I do love anything with Camembert in it.

    • Reply Shades of Cinnamon May 11, 2016 at 2:36 PM

      I agree, there are so many exciting things you can do with Camembert

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