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 yolkinto 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 tspPaprika powderinto 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. Mix 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. Add 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. Add 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 paprika powder, crumbled dried oregano and freshly ground black pepper.
4. Press the dough flat, wrap it and chill for 30 to 60 minutes.
5. Heat the oven to 175–390 °F and line two baking trays with parchment.
6. Roll the dough out on a floured surface to a thickness of about 0.5 cm.
7. Brush 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 the dough into slim, finger-length straws and lay them on the trays with a little space between them.
9. Bake 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 paprika powder until fluffy – that gives a particularly light dough. Mascarpone in the dough makes the straws extra short and crumbly; in that case you scatter the cheese on top and roll it in thinly once more. A cheese mix of cheddar and Emmental or Edam works nicely too, as does seasoning with Parmesan, oregano and pepper, mixing the dough in a food processor and brushing it with egg white. 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. They taste best just warm, fresh from the tray, stood upright in a glass or a little basket.