Cheese Pastries (Vegetarian Epicure)

"The best cheese wafers on my humble opinion. :-) I ALWAYS make a double batch. Everyone loves them; you can’t make too many!"
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by PanNan photo by PanNan
photo by PanNan photo by PanNan
Ready In:
1hr 30mins




  • Preheat oven to 325 degrees F.
  • Stir together the flour, salt, paprika and pepper. Put in food processor, add butter and process until mixture resembles coarse meal.
  • Add and process with both grated cheeses.
  • Sprinkle cream over mixture and process until you have a smooth dough. (You may knead it by hand a bit.)
  • Put glob on waxed paper, press to form a disk, wrap in the waxed paper and chill for about an hour.
  • Roll the dough out on a lightly floured pastry cloth, until it is a thickness of a little less than ¼ inch.
  • Cut into small or medium circles or strips.
  • Arrange them on ungreased cookie sheets; then brush with the beaten egg/water mixture.
  • Bake in preheated 325 degrees F oven for 12-14 minutes. (Or until they are puffed and slightly brown on top.).

Questions & Replies

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  1. Barbry, These are scrumpt-delicious! I made them last night as an appetizer for some guests who popped over for a soup/salad dinner in la cucina and it was a huge hit...all gone! I'll have to make more tonight. This time I'll add cayenne. I read Dreamer's review and tested 2 different thickess measures and we prefer the thicker ones. The last batch I dusted with Creole seasonings before brushing with the eggwash and that was good, too. Thanks for a great app recipe! **This was saved in my Top 2008 Recipes CookBook!
  2. I made this for Please Review My Recipe game, and will leave comments rather than a review because I don't want to spoil the stellar 5 star rating. I am always cautious, and expect that I did something wrong, when so many others have loved a recipe and I am ambivalent. I did use an old cheddar, but I would have liked more zip...perhaps some cayenne, cajun spice, or dry mustard would have given some sparkle. Also, next time I will definitely roll the dough to less than 1/4 inch so that they will be crisper. Mine were flaky, but not particularly crunchy (which I would have liked), and a tad oily...that is why I think there may have been an error on my part, and why I have not rated the pastries. I will certainly try this recipe again (after my post-Christmas diet!).
  3. Wonderful little biscuits. I rolled out some to 1/4 " thickness and some to about 1/8" thickness and I think I prefer the thinner ones. They're all delicious, though.
  4. These are delicious! I wish I would have listened to the other reviewers and made a double batch. Instead of using a biscuit cutter, I rolled these out and cut them into rectangles with a pizza cutter. Next time I make them I will roll them a thinner than 1/4" to make them a little crisper. My husband thought these were terrific and called them "designer" crackers--you know, the ones you pay a fortune for in the gourmet shops...only better. Thanks for posting BarbryT!
  5. I made a half recipe for just DH and I. It fit perfectly in the mini processor bowl. Next time, I'll get out the big processor bowl and double the recipe! These are deliciou! DH is a big fan of gold fish crackers, and he decided I should keep these on hand for him now instead of the gold fish. That's quite a compliment.


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