- Cooking Time: 10
- Servings: 64
- Preparation Time:
BackstoryAs the name suggests, these rich cheese pastries melt in the mouth. They may be prepare up to a week in advance as they keep well if stored in an airtight container in a cool place.
- Melted butter, for brushing
- 3/4 cup all-purpose flour
- Pinch of celery salt
- 1/3 cup unsalted butter, cut into cubes and chilled
- 2/3 cup grated Cheddar
- 2 tablespoons grated Parmesan
- 1 egg yolk
- 1 egg, beaten
- 1 tablespoon finely grated Parmesan, for the topping
- 1. Preheat the oven to 375°F. Brush two baking sheets with melted butter and refrigerate.
- 2. Sift the flour, celery salt and a pinch of salt and freshly ground black pepper together into a medium bowl. Add the butter cubes and, using two roundbladed knives, cut the mixture from the center to the edges of the bowl with a quick action.
- 3. When the flour has almost disappeared into the butter, add the Cheddar and Parmesan and continue cutting for a few moments more until the mixture is blended and coming together in rough lumps. Make a well in the center and cut in the egg yolk until combined. Gather together by hand to form a ball.
- 4. Wrap the dough loosely in plastic wrap and flatten slightly. Chill for about 20 minutes until firm.
- 5. Place the dough on a lightly floured work surface. Cut in half and roll out each half to an 8-inch square, 1/4 inch thick. Cut each square into 16 small squares, then cut each square in half to form triangles. Using a flexible metal spatula, carefully place enough triangles to comfortably fill the two baking sheets, and chill for 30 minutes.
- 6. Brush each triangle with beaten egg and sprinkle with a pinch of the extra Parmesan. Bake for 10 minutes, or until golden brown. Place on a wire rack to cool. Repeat with the remaining mixture, preparing the baking sheets as instructed in step 1.
- Chef's tip: If you want, you can try varying the topping by sprinkling with finely chopped nuts and sea salt, poppy seeds or some grated Parmesan mixed with a pinch of cayenne.
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