Tatjana’s Croatian Cheese Sticks

Course: Appetizer
Servings: 72 pieces


  • 3 cups all-purpose flour, plus more for the work surface
  • 3 tablespoons baking powder
  • 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces
  • 8 ounces Danish fontina cheese, coarsely shredded (about 3 ¹⁄³ cups)
  • 3 large eggs
  • 1 tablespoon milk (low-fat is okay), divided
  • 2 ounces Parmesan cheese, finely shredded (about 1 cup)


  • About 20 minutes preparation time, plus about 35 minutes cook time


  • Preheat the oven to 350°F. Line two large rimmed baking sheets with parchment and set aside.
    In the bowl of a food processor, combine the flour and baking powder. Add the butter and pulse until the mixture resembles a coarse meal with some pea-sized pieces. Add the fontina cheese and pulse a few times to incorporate it. Add the eggs and process until the dough forms into a ball.
  • On a lightly floured surface, gather the dough together and divide it in half. Roll out one half of the dough into a long rectangle about ¼-inch thick. Cut the dough lengthwise into 5⁄8-inch strips, then cut the strips into 4- or 5-inch lengths. Trim off any shaggy edges. Brush the strips with 1 ½ teaspoons of the milk and sprinkle on 1 ounce of the Parmesan cheese. Use a spatula to transfer the strips to one of the prepared baking sheets, arranging them about ½-inch apart. Bake until the cheese is golden brown, 17 to 19 minutes.
  • Meanwhile, repeat with the remaining dough, milk, and Parmesan cheese, arranging the strips onto the other prepared baking sheet.
    Transfer first batch of cheese sticks to a wire rack to cool. Meanwhile, bake the second batch.
  • Serve the cheese sticks warm or at room temperature.


Adapted for the home chef by Jill Silverman Hough.

Pairs well with 
Chardonnay, Napa Valley

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