Cheese Coins with Jalapeño Jelly
These cheese coins not only come together in a flash in the food processor but they can be stored in the freezer until you are ready for them. Just slice and bake. Perfect for holiday party planning!
Equipment
- Food Processor
- Rolling Pin
- Half Sheet Pans
- Parchment Paper Sheets
- Cooling Rack
Ingredients
- 2 cups All-Purpose Flour, plus more for rolling
- 1 teaspoon Salt
- 1 teaspoon Ground Paprika
- 1/2 teaspoon Cayenne Pepper
- 1 cup chilled Unsalted Butter, cut into small pieces (2 sticks)
- 1 cup grated Sharp White Cheddar Cheese
- 1/3 cup Jalapeño Jelly (store-bought or use this red pepper jelly)
Instructions
- Combine flour, salt, paprika, and cayenne pepper in a food processor fitted with the metal blade; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; process until dough starts to hold together.
- Turn out dough onto a lightly floured surface; knead a few times. Divide into 4 equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches in diameter. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. Dough can be stored in the freezer at this point for up to 1 month.
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats. Cut dough into 1/3-inch-thick slices; place 2 inches apart onto prepared baking sheets. Bake until lightly browned, about 20 minutes. Remove from oven; let cool on baking sheet 1 minute, then transfer to a wire rack to cool completely.
- When ready to serve, spoon a small amount of jelly onto center of each coin.
Notes
Adapted from MarthaStewart.com.
Print and attach the label below so cooking instructions are ready when you are!
