Cheddar and caraway cheese straws from Ottolenghi - The Cookbook (page 188) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ilumb on June 24, 2015

    plain flour for dusting 300g puff pastry, or ½ quantity of Rough puff pastry (page 280) 1 free-range egg, lightly beaten 100g strong Cheddar cheese, finely grated 1 tsp caraway seeds Utterly tasty, especially when just out of the oven. While they’re baking, your kitchen will be filled with mouthwatering aromas. If the straws aren’t devoured at once, heat them up slightly just before serving. Claudine, who tried the recipe while in France so couldn’t get Cheddar, used mature Comté instead and said they were delectable. One little piece of advice: when making the cheese straws, work fast and try to keep a flow of fresh, cool air in the kitchen. Otherwise the pastry will heat up and turn sticky and difficult to manage. Makes 10 (p 188, The Ottolenghi cookbook) Method

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.