Once you read its ingredients, you’ll have no doubt that this inviting appetizer falls into my “indulgence” category. Easy and quick to make, it disappears as fast because everybody loves it. Eat it in moderation, if you can.
Ingredients:
(Serves 6) A V
- 7 oz. Parmesan Cheese, grated
- 2 cups all-purpose white flour
- 4 Tbsp. unsalted butter, cut into small pieces
- 3 + 1 egg yolks
- 3 Tbsp. heavy cream
- 2 Tbsp. milk
- a pinch of salt
Cut butter into small pieces and bring it at room temperature. Mix together butter, flour, Parmesan and salt. Add 3 beaten egg yolks and cream, as much as needed to get a smooth dough. Form the dough into a ball and refrigerate for 1 hour.
Preheat oven at 320 F.
Flatten the dough with a rolling pin to a height of approx. ½ inch, roll the dough tightly on itself and cut perpendicularly in order to obtain discs approx. 1/2 inch thick.
Arrange these disks on a greased baking pan and brush them with remaining egg yolk beaten with the milk.
Bake at 320 F for 12 to 14 minutes or until golden. Serve warm.
* Recipe by Anna Bruzzone