Sajtos rúd

Ingredients

• 10½ ozWheat flourplain, for the dough
• 7 ozbuttercold and diced or softened, worked into the dough
• 6 ozcheeseflavourful, grated, for the dough
• 1¾ ozCheesegrated, for sprinkling on top
• 1 tspsaltfor the dough, extra to taste on top
• 1 tspbaking powdermixed with the flour
• ½ tspBaking sodaalternative to baking powder, dissolved in milk (optional)
• 3⅓ tbspmilkliquid for the dough (optional)
• 1eggbeaten for brushing (whole, yolk only or white only)
• 1egg yolksinto the dough
• 2 tbspsour creammakes the dough smooth (optional)
• 5¼ ozMascarponefor extra short, crumbly sticks (optional)
• 2 tbspCreammixed with egg yolk for brushing (optional)
• 2 tbspSesame seedsfor sprinkling (optional)
• 1 tspsweet paprikainto the dough (optional)
• 1 tbspOreganodried, crumbled, into the dough (optional)
• black pepperfreshly ground, into the dough (optional)
• 1 tbspwatercold, binds the dough (optional)

Method

1. Combine the dry ingredientsMix the flour with the salt and baking powder in a bowl. If you prefer working with baking soda, dissolve it in the milk instead.
2. Rub in butter and cheeseAdd the cold diced butter and rub it in quickly with your fingertips until the mixture is crumbly, then work in the grated flavourful cheese.
3. Bring the dough togetherAdd the egg yolk and your liquid of choice – milk, cold water, sour cream or mascarpone – and bring everything together swiftly into a smooth dough. Knead as little as possible, or the straws will turn tough. If you like, season the dough with sweet paprika, crumbled dried oregano and freshly ground black pepper.
4. Chill the doughPress the dough flat, wrap it and chill for 30 to 60 minutes.
5. Prepare oven and traysHeat the oven to 175–390 °F and line two baking trays with parchment.
6. Roll out the doughRoll the dough out on a floured surface to a thickness of about 0.5 cm.
7. Glaze and add toppingsBrush the surface with the beaten egg – whole egg, yolk only or white only, whichever you prefer – and scatter over the remaining grated cheese, a little salt or sesame seeds.
8. Cut and arrange the strawsCut the dough into slim, finger-length straws and lay them on the trays with a little space between them.
9. Bake until goldenBake for 12 to 20 minutes until golden, keeping an eye on them: they should take on colour without drying out.

Tips and variations

Instead of rubbing cold butter into the flour, you can beat softened butter with sour cream, egg yolk, salt and sweet paprika until fluffy – that gives a particularly light dough. One version works mascarpone into the dough for extra short, crumbly straws; here the cheese for the top is scattered over the rolled-out dough, and the rolling pin goes over it once more, lightly, to press the cheese thinly into the surface. A mix of cheddar and Emmental or Edam works nicely as the cheese, too. Another version takes Parmesan as the cheese in the dough and seasons the dough with oregano and black pepper; that dough is mixed in a food processor and brushed with egg white before baking. In a hurry? Skip the chilling and roll the dough out straight after kneading. For the glaze you can also whisk the egg yolk with two tablespoons of cream. Serve the cheese straws just warm, fresh from the tray, stood upright in a glass or a little basket.