Cheese Crescents
Source of Recipe
unknown
List of Ingredients
1 1/2 c all-purpose flour
1 t salt
1/2 t cayenne
1/2 t baking powder
1/2 c unsalted butter
2 eggs
1 1/2 c grated cheese *
1 egg white, mixed with 1 T water
2 T fennel seeds (optional)**
Recipe
Combine the flour, salt, cayenne, and baking powder in a large
mixing bowl. Rub the butter into the flour, using your
fingertips, lifting the mixture above the bowl as you work to
incorporate air and keep the mixture light. Make a well in the
center and add the eggs and cheese. Gather the mixture into a
dough and knead lightly. If the dough is too wet, add a little
more flour so that it's easier to handle. Shape the dough into
a disk and flatten it out slightly. Wrap the dough in plastic
wrap and chill for a few hours. Preheat the oven to 350 degrees
F. Roll out the dough into a rectangle about 1/4 inch thick.
Fold the rectangle into thirds, then give the dough a quarter
turn clockwise. Roll the dough out again, and repeat the folding
and turning. Roll out the dough for a third time, into a
rectangular shape about 1/8 inch thick. Cut out crescent shapes
using a cookie cutter and place them on an ungreased baking
sheet. Gently gather up the scraps, re-roll as necessary, and
cut out more crescents. Don't re-roll the pastry more than twice
or you'll lose some of the flaky texture. Brush the crescents
with a little of the egg white mixture and sprinkle with fennel
seeds, if using. Bake for 15 to 20 minutes, or until crisp and
golden. Transfer to wire racks and allow to cool for a few
minutes before serving. Instead of a crescent-shaped cookie
cutter, you could use a plain round 2-inch cookie cutter. Makes
60 crescents.
*Use any hard cheese like Parmesan or Cheddar
**Try caraway seeds, sesame seeds, or poppy seeds as alternative
toppings.
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