CHEESE MANTECAOS
These are the Platonic ideal of our packaged cheese puffs, with the texture of macaroons and the flavors of fresh cheese and fragrant spices. Serve as a snack or stand-up food. You can prepare the dough ahead of time and refrigerate it until you are ready to bake or make the biscuits themselves ahead of time and store them in an airtight container for up to a day.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Put the butter, cheese, flour, egg, salt, cayenne, and cumin into the bowl of a food processor and pulse, just until the mixture resembles coarse meal; do not over process. (You can also use a pastry cutter or a fork to cut the mixture to the same consistency.)
- Form the mixture into 1-inch balls. Line the balls on a nonstick or lightly greased baking sheet, leaving 2 inches between them. Slightly flatten each ball with your fingers.
- Bake until the pastries puff and become golden brown, about 10 minutes. Cool completely on a wire rack, then garnish with paprika if you like and serve within a few hours.
- Omit the cumin and paprika; increase the cayenne to 1 teaspoon, or to taste.
CHEESE MANTECAOS
Make and share this Cheese Mantecaos recipe from Food.com.
Provided by Midwest Maven
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a food processor put the butter, cheese, flour, egg, salt, cayenne, and cumin.
- Pulse just until mixture resembles coarse meal; don't over-process.
- Form the mixture into 1 inch balls and place on a lightly greased baking sheet about 2 inches apart.
- Flatten each ball slightly with your fingers.
- Bake until the pastries puff and are golden brown, about 10 minutes.
- Cool completely on a wire rack and garnish with the paprika.
Nutrition Facts : Calories 631.2, Fat 44, SaturatedFat 27, Cholesterol 166.9, Sodium 866.9, Carbohydrate 38.3, Fiber 2.1, Sugar 0.7, Protein 21.3
MANTECAOS
From: "The Africa Kitchen" by Josie Stow and Jan Baldwin. These spicy cheese crackers are from North Africa and can be eaten on their own or served with a dip such as Masi Mara.
Provided by Engrossed
Categories Cheese
Time 27m
Yield 30 crackers, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F and line a baking sheet with wax or parchment paper.
- Place all the ingredients except the paprika in a food processor.
- Pulse the mixture in quick, short spurts until it resembles coarse breadcrumbs, being careful not to overwork the mixture.
- Roll a little of the mixture into a ball, place it on the baking sheet and flatten slightly with your fingers.
- Repeat with the remaining mixture.
- Bake for 10-12 minutes or until light golden and slightly puffed.
- Sprinkle the crackers with paprika and allow them to cool completely on the baking sheet before serving.
Nutrition Facts : Calories 290.5, Fat 19.8, SaturatedFat 12.2, Cholesterol 73.1, Sodium 340.4, Carbohydrate 19.6, Fiber 0.7, Sugar 0.2, Protein 8.7
HAM AND CHEESE PUFFS
This is my cross-cultural take on a frequently served Swedish snack. If you're making the North African mantecaos specifically for this dish, you might omit the cumin, but I think they're more interesting with it. You can also make these with standard biscuits, in which case they're pretty simple.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a skillet over medium heat. Add the shallots and cook until soft and golden, about 3 minutes. Lower the heat and add the meat; cook, stirring occasionally, until hot, about 5 minutes.
- Meanwhile, whisk together the sour cream, egg, and herbs. Add to the meat mixture and cook until just heated through. Season with pepper and spoon into the Cheese Mantecaos, making little sandwiches. Serve immediately.
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