armenian cheese puffs

ingredients & procedure

recommended tools:

• rolling pin

• parchment paper

• 1/2 sheet trays

• fork

• mixing bowls

• plastic wrap

• glass or 3” circle cookie cutters

cream cheese dough:

113 g butter at room temperature
227 g cream cheese (8 oz package)
144 g flour
1/2 t salt

• in a stand or hand mixer fitted with a paddle attachment, cream the butter and cream cheese together. add salt.

• slowly mix in the flour in 3 additions until it comes together.

• remove from the bowl and wrap in plastic wrap. chill in the refrigerator for 20 minutes before use.

  • note: the dough may be slightly sticky. use flour to help roll it out once the mixture has rested.

cheddar filling:

100 g grated cheddar cheese
50 g egg
1/2 handful parsley chopped
pinch of salt

• mix together all ingredients.

assembly:

cream cheese dough
flour for rolling
cheddar filling
egg wash

• roll out the dough to be approximately 1/8” thin.

• cut circles out of the dough. add 1/2 tsp of filling in the center of each circle.

• brush half of the circle edges with egg wash and fold into crescent shapes.

• using a fork, press the edges of the crescents to seal in the filling.

• place the crescents onto a 1/2 sheet tray lined with parchment and chill in the refrigerator for 30 minutes before baking.

• preheat the oven to 375° F.

• remove the cheese puffs from the refrigerator and brush with egg wash.

• bake for 15-20 minutes or until golden brown.