PARMESAN AND THYME CRACKERS
Provided by Ina Garten
Categories appetizer
Time 1h10m
Yield 30 to 36 crackers
Number Of Ingredients 6
Steps:
- Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
- Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
- Meanwhile, preheat the oven to 350 degrees F.
- Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.
TRUFFLE-PARMESAN PHYLLO CRACKERS
These buttery and flaky crackers have a delicate texture and are lightly flavored with truffle and Parmesan. They can be a little finicky to make at first, but once you get the hang of it, you will be hooked!
Provided by France C
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 35m
Yield 80
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Combine melted butter and truffle oil in a small bowl.
- Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with the butter mixture right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. Brush the 5th and last sheet with egg white instead of butter. Sprinkle with 1/2 of the Parmesan cheese, truffle salt, and pepper.
- Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
- Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
- Repeat process with remaining ingredients. Let crackers cool and serve immediately, or store at room temperature in a sealed container.
Nutrition Facts : Calories 12.9 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 0.7 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 21.7 mg
CRISPY BUTTER CRACKERS 4 WAYS
Make this one simple dough for four deliciously unique, crispy butter crackers! The key to making these crackers perfectly crisp is rolling out the dough into a very thin sheet, then baking them until completely golden brown. Feel free to try other flavor combinations with some of your favorite herbs and spices to really make these crackers your own.
Provided by Zac Young
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper; set aside.
- Add the 2 cups flour, the Parmesan and kosher salt to a food processor, and pulse until the cheese is finely chopped and the mixture is evenly combined. Add the butter and pulse until it's evenly dispersed and the dough looks like coarse cornmeal. Add 1/2 cup of the heavy cream, then continue to pulse and add more cream, 1 tablespoon at a time, until the mixture forms a ball but is not sticky.
- Transfer the dough to a clean work surface that's lightly dusted with more flour. Shape into a disk, then cut into 4 equal pieces. Use a rolling pin to roll out each piece of dough into a very thin sheet, about 1/8 inch thick. Transfer 2 sheets of dough to each of the prepared baking sheets.
- Whisk the egg with 1 teaspoon water in a small bowl until combined, then brush on top of each sheet of dough.
- For the plain butter flavor: Sprinkle a generous pinch of flaky sea salt over one sheet.
- For the "everything" flavor: Sprinkle the everything seasoning over another sheet of dough.
- For the Parmesan-black pepper flavor: Sprinkle the Parmesan, several grinds of coarse black pepper and a pinch of flaky sea salt over the third sheet of dough.
- For the dried fig and rosemary flavor: Sprinkle the figs, rosemary leaves and a pinch of flaky sea salt over the fourth and final sheet of dough.
- Use a pizza cutter, fluted pastry cutter or 2-inch cookie cutters to cut out the crackers into desired shapes. (If using a cookie cutter, you can discard the scraps or leave those on the baking sheet and bake as well). Spread the shapes out slightly on the baking sheets.
- Bake until the crackers are golden brown all over and crisp, rotating the baking sheets from top to bottom halfway through, 14 to 18 minutes. Let cool completely, then serve. These crackers can be stored in an airtight container for up to 3 days.
FLAKY PARMESAN CRACKERS
Delicious Parmesan crackers.
Provided by Cynthia_033
Time 1h30m
Yield 32
Number Of Ingredients 8
Steps:
- Combine flour, Parmesan cheese, butter, salt, and mustard for dough in the bowl of a food processor; pulse until mixture is well combined and resembles bread crumbs. Pour 1/2 of the cream in slowly, with the processor running, until combined. Continue adding remaining cream, a little at a time, until dough has come together in clumps and feels like a damp, but not sticky, slightly over-processed pastry dough.
- Gather dough into a ball, then roll into a log. Wrap in plastic and place in the refrigerator to chill for 30 minutes or longer.
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut dough into quarters, then cut each quarter into 8 pieces. Lightly flour each piece as needed and feed through one of the thinnest settings of a pasta roller to make irregularly shaped, oblong crackers that are about 1/16 inch thick, 2 inches wide, and 8 inches long. Alternatively, use a rolling pin to roll dough out on a lightly floured countertop, and cut into any shape you wish.
- Working in batches, lay crackers on a baking sheet. Brush with beaten egg and sprinkle with Parmesan.
- Bake each batch in the preheated oven until crackers are browned at the edges, golden in the middle, and fully cooked through, 8 to 9 minutes. They will crisp as they cool.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 6.4 g, Cholesterol 20.2 mg, Fat 4.9 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 172.2 mg, Sugar 0.1 g
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- Preheat the oven to 400°F. Get out several large baking sheets; no need to grease them., Whisk together the flour, salt, pepper, and Parmesan., Add the cold butter, working it in until no large pieces remain; a mixer works well here., With the mixer running (or stirring all the while), drizzle in milk until the dough comes together; you may not use the entire 1/2 cup., Gather the dough into a ball, and squeeze it a few times to bring it together.
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- Using a sharp knife, pizza cutter, or pastry wheel, cut the dough into 1" squares; don't separate them.
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