Wednesday, February 07, 2007

Parmesan Crisps

3/4 cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano)
1 1/2 teaspoons all-purpose flour

Preheat oven to 350°F and line a lightly-greased baking sheet with parchment paper.
In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.
Chocolate Raspberry Turnovers

1 (17.3 oz) package frozen puff pastry, thawed
1 large egg
1/3 cup raspberry jam (could use straw, black, or blueberry)
1.5 oz finely chopped chocolate (milk, dark, or white)

Preheat oven to 425. Roll out pastry sheet to a 12” square, cut into 9 squares. Place a tsp of jam and 2 tsp of chocolate into center of squares. Brush edges with beaten egg, fold squares over into triangles an pinch closed. Bake on lined baking sheets for about 20 min. My oven is a little cool and I would recommend 18-19 min. Cool for 5 minutes and server warm.