Parmesan Sablé Discs with Cheese Topping

 
  • Cooking and Prep: 2 h 35 m
  • Serves: 36
  • Contains:

This sablé dough is one of my favorites, and I often use it as the basis for savory cookies. The crunchiness of the pastry and melt-in-your-mouth creaminess of the cheese make a fantastic combination. Don’t omit the Kashkaval cheese if at all possible – it gives the cheese topping a delicious, tangy flavor.

 

Yield: 36 pieces

Ingredients (10)

Sablé Dough

Cheese Topping

Start Cooking

Prepare the Sablé Discs

  1. In a food processor, combine butter, almond flour, all-purpose flour, Parmesan, and salt until a crumbly mixture forms.

  2. Add egg yolks and process to form a dough.

  3. Refrigerate dough about two hours. 

  4. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper and set aside.

  5. On a floured surface, roll out dough to about one-third inch (one centimeter) thick. Use a cookie cutter to cut discs that are one and a half inches (four centimeters) in diameter.

  6. Place discs on the prepared baking sheet. Bake about 15 minutes, until golden.

Tip:

I highly recommend weighing your ingredients for this recipe. If you do not own a digital scale, three and a half ounces of almond flour is about one cup plus one tablespoon. Three and a half ounces of all-purpose flour is about three-quarters of a cup plus one tablespoon.

Prepare the Cheese Topping

  1. In a food processor, combine mascarpone, farmer’s cheese, and Kashkaval until smooth and creamy.

Assemble

  1. Transfer cheese topping to a piping bag fitted with a round tip.

  2. Pipe onto the baked sablé discs.

  3. Garnish with microgreens.

 
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