Flaky Cheese Triangles
Yield: About 5 dozen triangles
Cook Time: 8-10 minutes
Tips: Chilling the dough prior to baking is an important last step to creating a flaky pastry.
Ingredients
- 3/4 cup all-purpose flour
- pinch salt
- 1/8 teaspoon cayenne pepper
- 1/3 cup butter
- 1 cup grated cheddar cheese (about 4 oz.)
- 1 egg, beaten
Directions
In a medium mixing bowl, whisk together flour, salt and cayenne pepper. Cut the butter into smaller cubes, then add to the flour mixture and cut using a pastry blender or fork until
mixture resembles coarse meal. Add shredded cheese and knead mixture with your hands to blend and form into a dough. Cover bowl and chill dough in refrigerator for at least 1/2 hour.
Briefly knead dough again to make is soft enough to roll out. Lightly flour a work surface, then roll dough out to about a 1/8-inch thickness. Cut dough into 2-inch squares, then cut each square diagonally into 2 triangles, gathering any remaining scraps and re-rolling until all dough is used up. Lift triangles with a thin metal spatula or other tool and gently place on greased baking sheets about 1-inch apart. Brush triangles with beaten egg using a soft-bristled pastry brush, then place in refrigerator for another 10 minutes.
Preheat oven to 375° F.
Transfer baking sheets from refrigerator to oven and bake for about 8 to 10 minutes or until pastries have turned a light golden color. Cool slightly before serving.
Briefly knead dough again to make is soft enough to roll out. Lightly flour a work surface, then roll dough out to about a 1/8-inch thickness. Cut dough into 2-inch squares, then cut each square diagonally into 2 triangles, gathering any remaining scraps and re-rolling until all dough is used up. Lift triangles with a thin metal spatula or other tool and gently place on greased baking sheets about 1-inch apart. Brush triangles with beaten egg using a soft-bristled pastry brush, then place in refrigerator for another 10 minutes.
Preheat oven to 375° F.
Transfer baking sheets from refrigerator to oven and bake for about 8 to 10 minutes or until pastries have turned a light golden color. Cool slightly before serving.