These Camembert Straws are the perfect savory addition to any party! Soft and creamy, Camembert is a surface-ripened cow’s milk cheese with a thin edible rind. It was first made in the late 1700s in Camembert, Normandy, in northern France. For this recipe, we used the earthy Hervé Mons Camembert, a cheese that’s delicately salty and smooth.
Camembert Straws
Makes 24 cheese straws
Ingredients
- 4 ounces Camembert cheese, cubed and softened
- ½ cup (63 grams) all-purpose flour
- 3 tablespoons (42 grams) unsalted butter, softened
- 3 tablespoons (24 grams) cornstarch
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground black pepper
Instructions
- In the work bowl of a food processor, combine all ingredients. Pulse until dough just comes together. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate until firm, about 1 hour. (Dough can be refrigerated for up to 4 days.)
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- On a heavily floured surface, roll dough into a 12x6-inch rectangle, about 1⁄8 inch thick. Cut dough into 6 x ½-inch strips, and place on prepared pan; twist ends in opposite directions to make spirals.
- Bake until brown and crisp, 6 to 8 minutes. Let cool completely on pan before serving.
How far in advance can I make these?
Hi Megan!
These Camembert Straws store excellently in the fridge in an airtight container for up to one week. They can also be frozen for up to 3 months if they are well wrapped and placed in an airtight container. Happy baking!
Can I make dough into the twists and cover tightly refrigerate (?) then bake like 2 hours later??
Hi Jenny,
The dough is essentially a cheese pie dough, so to make sure it keeps its shape while waiting to be baked, we would recommend freezing it. It will bake from frozen just fine! Hope this helps and happy baking!