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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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CAUTION: These peppery little treats are addictive! Increase the cayenne, depending on your heat tolerance.These are perfect with cocktails and make great neighbor gifts. From a May 1986 issue of Bon Appetit in the Great Cook section. Note: I got a littlre over 5 dozen pastries and the next time will up the hot sauce and cayenne even more than I did (just slightly increased both) because they could use a little more kick for me. Ingredients:
1 1/2 cups all-purpose flour |
1 cup pecans |
1/2 lb sharp cheddar cheese, shredded |
1/2 cup unsalted butter, well-chilled and cut into small pieces |
2 egg yolks |
1/4 teaspoon hot pepper sauce |
1/4 teaspoon salt |
1/8-1/4 teaspoon cayenne pepper |
Directions:
1. Blend all ingredients in processor just until dough forms; divide dough in half.
2. On lightly floured surface, form each piece into 1 1/2-inch-diameter cylinder;wrap and chill until firm, at least 4 hours.
3. (Can be prepared ahead and refrigerated 3 days or frozen 1 month.).
4. Preheat oven to 425.
5. Cut dough into 1/3-inch-thick rounds.
6. Place on ungreased baking sheets, spacing 1/2 inch apart.
7. (Let frozen dough soften at room temperature 20 minutes before baking.).
8. Bake until edges are golden brown, reversing position of baking sheet once, about 10 minutes.
9. Gently transfer to paper towels.
10. Serve pastries warm or at room temperature.
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