MAKES ABOUT 12 DOZEN
These are irresistible; there is no way anybody can eat just one . . . or two . . . or . . . This recipe makes a large batch, but you’ll be surprised at how fast they disappear. And they freeze beautifully.
12 tablespoons (1½ sticks) unsalted butter
¼ pound extra-sharp white Cheddar cheese
¼ pound imported Parmesan cheese
2 cups all-purpose unbleached flour
1 teaspoon salt
1⁄8 teaspoon cayenne pepper
1 egg yolk blended with 3 tablespoons cold water
1. Heat the oven to 375°F. Set out 4 tablespoons of the butter to soften.
2. With the shredding disk on a food processor, grate the Cheddar cheese; transfer to a medium bowl.
3. With the metal blade on the processor, break the Parmesan into the bowl and finely grate. Add the Parmesan to the Cheddar and toss to mix.
4. Put the flour in the same processor bowl (no need to rinse). Add the salt and cayenne and process for 5 seconds to blend. Add the 1 stick cold butter, cut into tablespoons. Pulse (turn the machine quickly on and off) 12 times. Add half the mixed cheeses. Pulse 6 times. Add the remaining cheese and pulse 6 more times. The dough should be evenly mixed, but it will remain granular. Add the egg yolk and water and process just until the dough is evenly moistened, about 10 seconds.
5. Divide the dough in half and press each into a ½- inch-thick rectangle. Wrap one half in plastic and refrigerate. On a lightly floured surface, roll out the other half of the dough to an 8 × 12-inch rectangle, about ¼ inch thick. Spread 2 tablespoons of the softened butter over the dough. Fold in thirds like a letter, dust with flour, and roll out again. Fold in thirds a second time. (You can use the dough now or give it a couple more turns if you’d like it to be more puffed. If it becomes too soft to work with, refrigerate it for 10 to 15 minutes until it firms up. This is not a delicate dough, so feel free to pat and patch wherever necessary.)
6. To form the straws, roll out the dough to a rectangle about 8 inches wide and 1⁄8 to ¼ inch thick. Using a fluted rolling wheel cutter or a small sharp knife, cut the dough into straws 3½ to 4 inches long and ¼ to 3⁄8 inch wide. Use a pastry scraper or wide spatula to transfer them to lightly buttered baking sheets. Repeat with the remaining dough and butter. Place each sheet in the freezer for 10 to 15 minutes.
7. Bake the straws for 10 minutes, or until they are golden and crisp. Transfer to a rack and let cool. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.