Cheese sticks – these cheesy and delicious breadsticks are a great snack we usually make during the holidays but can be enjoyed throughout the year.
On the eleventh day of Christmas, my true love had given up on me
For there were no kinds of treats left under our tree
He made a batch of cheesy sticks instead of something sweet
For I’d eaten all the Cherry Rugelach cookies he’d put into a tin
Gone were the batch of Lemon Thumbprint cookies and he just couldn’t win
For the Chocolate Rumballs had made me so happy
Making me savor the Christmas Candy Cane Bark with cranberries
Quickly devoured the Lemon Shortbread Cookies
The Copycat Bliss bars were still missing
The Gingerbread Loaf with Cream Cheese Icing had ceased existing
The Roasted Cashew Latte bark was to be saved for under the tree
And I’d eaten all the Red Velvet Crinkle Cookies
And finished off all the Gingerbread biscotti!
It’s the 11th day of our Tasty Treats and if you’ve done it along with me, I hope you’ve enjoyed the challenge. Today I bring you one of my mother in law’s recipe for cheese sticks or “saratele” as we call them in Romanian. I shared this recipe with you exactly 5 years ago but since it’s one of my favorite recipes ever, I’m reposting it with new pictures, updated recipe and a video. I’ve been eating these all my life but I’ve only learned to make them back in 2006 when my mother in law gave me her recipe. I was super excited when she did because she’s been making these for decades so I felt really honoured that she shared this with me.
I’m so glad that I married a Romanian man because we have this tradition in common. But even if you didn’t grow up with these holiday dishes you can still enjoy them. Especially these cheese sticks, who doesn’t love a good cheese stick? Although we usually make these during the holidays, they really are good year round for any occasion.
There isn’t a Christmas that goes by that I don’t make these. They are fairly easy to make and boy do they go fast. Everybody loves them, and trust me they go very well with beer. I always double the recipe because they never last long enough to actually enjoy them on Christmas day. Since I double the recipe I am pretty much in the kitchen baking all day long, but hey it’s a labor of love.
You’ll notice the recipe calls for margarine, but I hardly ever use margarine so I’ve also tried it with butter. I have to say the margarine version is better, so I’ll leave that up to you. My mother in law says to refrigerate the dough overnight, so I do but I’m not sure why, just keep in mind that the dough will not rise in the fridge and that’s fine, the sticks will rise a bit as you bake them. I also sprinkle them with cheese over the top like Asiago cheese or Parmesan cheese, but sometimes I’ll also sprinkle some caraway seeds, gives them a really nice flavor.
I hope you guys try them and let me know how they turned out because I really think you will love them!
Check out the video!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Cheese sticks - these cheesy and delicious breadsticks are a great snack we usually make during the holidays but can be enjoyed throughout the year.
- 8 oz ricotta cheese
- 1 cup plain yogurt
- 6 oz margarine
- 1 egg
- 1/2 tsp salt
- 2 tsp active dry yeast
- 4 cups all-purpose flour
- 1 egg for egg wash
- 1 cups gruyere cheese shredded
To the bowl of your mixer add the ricotta cheese, yogurt, margarine, egg, yeast, salt and beat using the paddle attachment of your mixer over medium until well incorporated. Add 1/2 of the flour, continue mixing until well incorporated then add the remaining flour, switch to the hook attachment and continue mixing until the dough comes off the sides of the bowl.
Place the dough in a large oiled bowl, cover with plastic wrap and refrigerate overnight or for at least 2 hours.
Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper.
Cut the dough into 2 pieces. Sprinkle some flour over your work surface and roll out one of the dough pieces into a rectangle so that it's about 1/4 inch in thickness. Cut them into long strips and place them onto the prepared baking sheets. You can poke holes into each stick using the end of a skewer, but this step is optional.
Brush the sticks with the egg wash then sprinkle with the shredded gruyere cheese.
Bake for 20 to 22 minutes or until golden brown. While the sticks are baking repeat with remaining piece of dough.
Please note that I have doubled the recipe in the video.
Butter can also be used in place of margarine.
Refrigerate leftovers in an airtight container for up to 5 days.
This recipe yields about 6 dozen sticks and nutritional information is based on about 4 sticks per serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.