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Parmesan-Cheese Leaves

ashlyn's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Butter/Regular margarine 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Cayenne 1 Dash
  Egg 1
Directions

In medium bowl, combine flour and butter.
With pastry blender or 2 knives, used scissors fashion, cut butter into flour until butter particles are the size of small peas.
With fork, stir in cheese, salt, pepper, and cayenne.
Sprinkle evenly with 2 tablespoons cold water.
Toss with fork.
Form into a ball with hands; then flatten slight- ly- Between sheets of waxed paper, on a slightly damp surface, roll out to 1/4-inch thickness.
Using leaf-shape or scalloped cookie cutters (about 2-1/2 inches), cut out pastry.
Place in plastic freezer container, with waxed paper be- tween layers.
Cover; freeze.
When ready to use: Preheat oven to 400F.
Place frozen pastries, about 1 inch apart, on un- greased cookie sheets.
Brush tops lightly with egg.
Sprinkle with a little paprika, if desired.
Bake, still frozen, 10 minutes, or until golden.
Serve warm.
Nice with consomme.
Makes about 2 dozen.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer

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