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Parmesan-Cheese Leaves

ashlyn's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1872 Calories from Fat 1171

% Daily Value*

Total Fat 133 g204.9%

Saturated Fat 81.1 g405.6%

Trans Fat 0 g

Cholesterol 563.2 mg187.7%

Sodium 2479.8 mg103.3%

Total Carbohydrates 101 g33.7%

Dietary Fiber 3.5 g13.9%

Sugars 2 g

Protein 68 g136.4%

Vitamin A 74.7% Vitamin C 0.4%

Calcium 145.6% Iron 43.8%

*Based on a 2000 Calorie diet


Parmesan-Cheese Leaves Recipe