Tatjana’s Croatian Cheese Sticks
- 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 room temperature.Adapted for the home chef by Jill Silverman Hough.