PHOTO BY T. MIKE FLETCHER
I don't know about you, but everything seems to happen last minute at my house. With little time to plan or think ahead, it sometimes makes it difficult if your guests expect something a bit out of the ordinary.
These are so easy to make that there is no need to prepare them in advance, but they will keep a few days in an airtight container. Just top them, cut them, and freeze them. Bake from the frozen state; in a matter of minutes, you'll have everyone thinking you are a genie in the kitchen!
INGREDIENTS
- 1 box frozen puff pastry sheets, thawed overnight in the refrigerator
- 1 egg, well beaten
Assorted topping combinations
- sesame seed
- finely grated parmesan cheese with a hint of cayenne pepper
- parmesan cheese, dried basil, oregano, a dash of garlic powder, and a hint of cayenne
- cheddar, cayenne, and cumin
INSTRUCTIONS
- Remove one piece of puff pastry from the box. Roll it out to about 14 inches by 12 inches.
- Brush it with the egg and top it as you please.
- Place in the freezer until frozen, about 10 minutes.
- Remove it and cut it into the desired size of cracker. (I cut mine about 1-inch square. Keep in mind they will shrink somewhat when baked.)
- Freeze again before going into the oven. Or keep them frozen for later.
- When ready to bake, preheat the oven to 375 degrees.
- Line the tray with parchment paper and place the crackers on the tray about 1/4 inch apart.
- Bake for 13–15 minutes until browned and risen.
That's it! Now, act like it was just a pain to make—but they were soooo worth it!!!
Helen Fletcher has more than 25 years of experience owning and operating a wholesale specialty bakery that services hotels, restaurants, and caterers. She is the pastry chef at Tony's and runs the blog Pastries Like a Pro.
