Sheet Pan

LIGHT AS A FEATHER FLAKY CHEESEĀ HEARTS

March 24, 2015
Photo by LE BEC FIN
Author Notes

I have tried countless cheese dough recipes, but they never wow me. But then I developed these. The large ratio of cheese, the cayenne and the puffed rice really made this recipe work for me. The thinner you roll the dough, the better! My main problem is not eating a whole batch myself...... —LE BEC FIN

  • Makes 110
Ingredients
  • 1 Cup white whole wheat Flour
  • 1 teaspoon Kosher Salt
  • 1 tsp Ground cayenne or chili flakes
  • 1 stick frozen unsalted Butter, cut into 1/2 Tablespoon slices
  • 3 Cups grated Cracker Barrel Aged Reserve cheddar
  • 1 cup Puffed rice cereal
  • 1/8 cup toasted sesame seeds
  • optional 1 large egg beaten with pinch of kosher salt- for optional glaze
In This Recipe
Directions
  1. Mix Flour, salt and red pepper flakes in processor. Add butter.Buzz 3-4 times to mix til mixture is like small peas. Add cheese and buzz , a few seconds each time, til dough just starts to come together/clump. Put in bowl, add puffed rice and sesame seeds and hand knead quickly until the dough just comes together. Do not over mix. Cut dough in quarters. Roll out each piece until approx 1/8" thick, between 2 pieces of parchment.Slide onto flat bin lid or sheet pan or cake board and chill minimum 1 hour. Remove from frig, leaving on sheet pan. Remove top piece of parchment and save for reuse. Cut with heart shaped or other cutter. Place on flat pan or cake board lined with wax paper . Chill a minimum of 1/2 hour. To bake, transfer hearts to silpat or parchment -covered sheet pan. ** A faster version is just to roll out the piece of dough into an approximate rectangle, slide your thinnest bladed knife or cake spatula under the dough to loosen it, and lift it onto your baking sheet. Then use the same knife or spatula to cut/mark parallel 1/3" wide strips, pushing them apart as you go, so there's a little space between them. (Don't worry if some stick together; they'll just look like pan pipes and can be divided after they're baked!) optional- Brush with Salted Egg wash .
  2. Bake, 350 degrees ~13-15 min til well browned and hearts are crispy when cooled. (These are much better if crisp. If the first batch is not, bake the next batch another 2 minutes.)
  3. Makes approx 110 hearts, including rerolled dough. This dough is very forgiving; just keep gathering up the scraps and add them onto the edges of what you've rolled out.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.