Recipe: Blue Cheese Straws (freeze ahead, food processor)

BLUE CHEESE STRAWS

"It takes a light touch to roll this delicate dough thin enough to make the straws."

4 1/2 ounces 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 pepper
3/4 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 1 hour, or for up to 1 day.

WHEN READY TO BAKE:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

On a well floured surface, roll out the dough to a 12x6-inch rectangle about 1/8-inch thick. Sprinkle the poppy seeds over the dough and press lightly to help them adhere. Cut the dough into 6x1/2 inch 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.

TO MAKE AHEAD:
The cheese straws can be frozen for up to 1 month; re-crisp in a 350 degrees F oven.

VARIATION:

BLUE CHEESE COINS:
Shape the dough into a 1-inch-thick log, roll in poppy seeds and chill, then slice 1/4 inch thick and bake for 15 minutes, or until crisp.

Makes 2 dozen
Source: Food & Wine Magazine