Walnut Cheese Wafers Recipes

BLUE CHEESE AND WALNUT CRACKERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

GRUYèRE WALNUT WAFERS

Steps:

• Preheat oven to 350° F.
• On a baking sheet divide Gruyère into 8 small mounds and sprinkle walnuts and rosemary on top. Bake wafers in middle of oven until pale golden, about 4 minutes. Cool wafers on sheet 1 minute and with a spatula carefully transfer to a rack to cool completely.

WALNUT CHEESE WAFERS

Steps:

• Preheat oven to 375 degrees.
• Put the walnuts in a food processor and chop finely.
• Remove and set aside.
• Add flour plus the extra 1 tbs of flour, salt & pepper to the processor bowl.
• Cut the butter into small pieces and add to the flour mixture.
• Mix in short bursts until the mixture resembles fine breadcrumbs.
• Coarsely grate in cheese, add the reserved walnuts and mix quickly to form a dough.
• Turn mixture on to a lightly floured surface and roll out thinly.
• Using a 2 1/2 in round cookie cutter cut the dough into rounds and place on baking trays.
• Brush the tops with beaten egg.
• Bake in preheated 375 degree oven for about 10 minutes until golden.
• Cool and store in airtight container.

CHEESE WAFERS

Steps:

• Preheat oven to 350.
• Cut butter into flour.
• Add cheese and seasonings.
• Fold in cereal.
• Drop by small spoonfuls on ungreased cookie sheets and flatten with back of spoon.
• Bake for 10-15 minutes.
• Don't let them get too brown!

WALNUT CHEESE WAFERS

Steps:

• 1 In a medium bowl, stir together the flour, cheese, and salt. With a pastry blender or a fork, blend in the butter until the mixture resembles coarse crumbs. Stir in the nuts. 2 In a small bowl, beat together the milk and egg. Pour the mixture over the dry ingredients and stir just until moistened. Add more milk, a teaspoon or so at a time, if needed to moisten the dough. Squeeze the dough together and form it into a ball. 3 Cut the dough into two equal pieces. Shape each piece into a 7-inch log and place each on a sheet of plastic wrap. Wrap tightly and refrigerate until firm, 4 hours up to overnight. 4 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter two large baking sheets. 5 Cut the logs into 1/4-inch slices and arrange the slices 1 inch apart on the prepared baking sheets. Bake until the biscuits are lightly browned around the edges, 10 to 12 minutes. Transfer to wire racks to cool. Serve at room temperature. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BLUE CHEESE-WALNUT WAFERS

Steps:

• Position knife blade in food processor; add first 4 ingredients. Process until blended, stopping once to scrape down sides. (Mixture will be sticky.).
• Transfer mixture to a bowl; stir in walnuts. Cover and chill 5 minutes.
• Divide dough in half. Shape each portion into an 8 inch log. Wrap in heavy-duty plastic wrap; chill 1 hour or until firm.
• Slice dough into 1/4 inch slices; place on ungreased baking sheets. Bake at 350°F for 12 minutes or until lightly browned. Let cool on wire rack.