Croutes Au Fromage (Cheese Pastries)

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne
6 tablespoons	90ml	Cold unsalted butter - cut into bits
3 tablespoons	45ml	Butter - softened
1 cup	146g / 5.1oz	Coarsely grated cheddar cheese
3 tablespoons	45ml	Heavy cream
1 tablespoon	15ml	Egg - lightly beaten (large)
1 1/2 cups	219g / 7.7oz	Finely shredded Swiss cheese

Recipe Instructions

Into a bowl sift together the flour, salt and cayenne. Blend in the 6 tablespoons butter and the cheddar cheese; stir in the cream, stirring until the mixture forms a dough. Wrap dough in wax paper and chill for 2 hours.

Roll out the dough 1/16 inch thick on a lightly floured surface and using a 1 1/2-inch round cutter, cut out rounds, re-rolling the scraps and cutting out additional rounds. Arrange the rounds on baking sheets, brush them lightly with the egg, and bake them in batches in the middle of a preheated 450F oven for 5 to 7 minutes, or until they are browned lightly. The pastry rounds may be made 2 days in advance and kept in an airtight container.

In a small bowl, cream together well the Swiss cheese and the remaining 3 tablespoons of butter. Arrange half the pastry rounds, bottom sides up, on baking sheets, divide the cheese mixture among them, and sandwich the mixture with the remaining pastry rounds, pressing the rounds together lightly. Bake the croutes in the preheated 450oven for 4 minutes, or until the cheese is just melted.

Makes about 46 croutes.

Source:
Gourmet, January, 1991

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