Parmesan Pepper Crackers Recipes

PARMESAN AND THYME CRACKERS

Steps:

• Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
• Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

ROSEMARY AND PEPPER CRACKERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
• Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
• Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.

PARMESAN CREAM CRACKERS

Steps:

• Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
• Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
• Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

PARMESAN CRACKERS

Steps:

• In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, at least 2 hours.
• Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick crackers, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes. Remove baking sheets from oven, and raise temperature to 500 degrees. When temperature comes up to correct heat, return sheets to oven, and bake for 3 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.

PARMESAN-ROSEMARY CRACKERS

Steps:

• In the bowl of an electric mixer, stir together 1/4 cup warm water with the yeast. Let stand until foamy, about 5 minutes. Add olive oil, flour, salt, honey, and remaining 3/4 cup warm water. Attach to a mixer fitted with the paddle attachment, and mix on low speed for 1 minute. Switch to the dough hook, and mix on medium-low speed until dough is soft but not tacky, 2 minutes. Add cheese and mix for 1 minute more.
• Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour or overnight. Meanwhile, line two baking sheets with parchment.
• Turn out dough onto a lightly floured work surface. Divide dough into 16 equal pieces. Using a pasta machine, pass dough through the second-thinnest setting, dusting generously with flour. Each piece should be about 8 by 5 inches. (Alternatively, you can roll out the dough with a rolling pin.) Transfer pieces of dough to prepared baking sheets. In a small bowl, whisk the egg with 1 tablespoon water; brush over dough. Sprinkle with salt, pepper, and additional cheese, and top with rosemary.
• Preheat the oven to 350°F. Bake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes. Cool on a wire rack. Repeat with remaining dough. Crackers can be kept in an airtight container at room temperature for up to 3 days.
• Parmesan-Rosemary Crackers how-to
• After being rolled out into thin sheets, the dough is brushed with egg wash then sprinkled with grated Parmigiano-Reggiano, ground black pepper, salt, and fresh rosemary.

FLAKY PARMESAN CRACKERS

Steps:

• Combine flour, Parmesan cheese, butter, salt, and mustard for dough in the bowl of a food processor; pulse until mixture is well combined and resembles bread crumbs. Pour 1/2 of the cream in slowly, with the processor running, until combined. Continue adding remaining cream, a little at a time, until dough has come together in clumps and feels like a damp, but not sticky, slightly over-processed pastry dough.
• Gather dough into a ball, then roll into a log. Wrap in plastic and place in the refrigerator to chill for 30 minutes or longer.
• Preheat the oven to 400 degrees F (200 degrees C).
• Cut dough into quarters, then cut each quarter into 8 pieces. Lightly flour each piece as needed and feed through one of the thinnest settings of a pasta roller to make irregularly shaped, oblong crackers that are about 1/16 inch thick, 2 inches wide, and 8 inches long. Alternatively, use a rolling pin to roll dough out on a lightly floured countertop, and cut into any shape you wish.
• Working in batches, lay crackers on a baking sheet. Brush with beaten egg and sprinkle with Parmesan.
• Bake each batch in the preheated oven until crackers are browned at the edges, golden in the middle, and fully cooked through, 8 to 9 minutes. They will crisp as they cool.

LEMON-PEPPER PARMESAN CRACKERS

Steps:

• In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)
• Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.

PARMESAN-PEPPER CRACKERS

Steps:

• In a food processor whirl butter, pepper, flour, and cheese till very fine crumbs form.
• Add egg and whirl till dough holds together, pat dough into a ball.
• Divide dough into 2 halves.
• Pat each portion into a 1/2 inch thick oval and place between 2 sheets of parchment paper12-14 inches wide and 17 inches long.
• Roll each dough piece about 1/16 inch thick.
• Peel top paper off, and set each piece of dough w/ paper beneath it on a 14 by 17 baking sheet.
• Bake 350° till evenly light brown (about 15 min) Turn pan around in oven after 7 minutes to help brown evenly.
• Place pans on cooling racks.
• Carefully peel off bottom paper and break cracker up into whatever size and shape you'd like.
• Can be served warm or cooled.

BAREFOOT CONTESSA'S PARMESAN BLACK PEPPER CRACKERS -INA GARTEN

Steps:

• Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. (**I think this is where personal preference and maybe even altitude will effect the outcome of these crackers. I started out with 1 stick of butter, then blended all the other ingredients together. The "dough" was too crumbly and looked like a struesel topping that you would put on top of muffins or a coffee cake. The one stick of butter is what Ina calls for in her recipe. I think this is a typo. I added another 1/2 stick of butter to the flour mixture, and then beat it with the paddle attachment on my mixer. This is when the "dough" balled up and looked right. So, I think this recipe needs between 1 stick and 1 1/2 sticks. You might even get by with 1 1/4 sticks.).
• Add the Parmesan, flour, salt, thyme and pepper and combine.
• Dump the dough on a lightly floured board and roll into a 13-inch long log.
• Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log crosswise into 1/4 to 1/2-inch thick slices.
• Place the slices on a sheet pan and bake for 22-25 minutes.
• **Cook time does not include freezing the dough for between 15-30 minutes (mine were hard enough to easily cut at 15 minutes).