Dec 29, 2011

Crunchy Cheese Poppers

Crunchy Cheese Poppers

Can’t you let you start 2012 without an easy and incredibly delicious snack recipe, now can I? Revival of the Italian cheese cookies. J-man was looking forward to these so much. He loved them and said they tasted a little like pizza as well.

Gave the recipe a few minor tweaks that made it even better. Added some water to make a smoother and more supple dough. Plus, I mixed the sun-dried tomatoes in with the butter allowing them to release even more of that wonderful sweetness and flavor. It also made for a wicked orange color.

Just make mini bites so you can pile them up high on new years eve! I bet your family and friends won’t be able to stop popping them!

 

Ingredients:

2/3 stick cold butter
1 cup flour
2/3 cup Parmesan (or other cheese)
3 small sun-dried tomatoes +1 tsp of the oil
2/3 tsp mixed Italian herbs
2 to 3 tbsp cold water

 

Directions:

Mince the sun-dried tomatoes. See, there’s that tsp oil! I meant business.
Crunchy Cheese Poppers

The Parmesan. Feel free to use sharp cheddar or even aged Gouda in stead. Had it not rained like crazy I would have gone out to buy the good stuff.
Crunchy Cheese Poppers

 
Nah, I wouldn’t have. I’m all for spur of the moment cooking/baking using whatever it is I have on hand. I was bummed I didn’t have black olives because I would’ve loved to add those as well.
 

The butter, straight from the fridge. Cube it and add it to your food processor.
Crunchy Cheese Poppers

Add the sun-dried tomatoes and oil and the Italian herbs. Now blitz.
Crunchy Cheese Poppers

Add the flour and Parmesan and blitz a little more.
Crunchy Cheese Poppers

It’ll look quite grainy now. Add 2 to 3 tbsp cold water and blitz some more.
Crunchy Cheese Poppers

It should have turned it into a supple dough now.
Crunchy Cheese Poppers

Wrap it in plastic wrap and let the dough rest in the fridge for about 15 to 30 minutes.
Crunchy Cheese Poppers

I used a small ice scoop and turned the dough into 24… yeah, what exactly did I turn them into? Drops?
Crunchy Cheese Poppers

Whatever you name them, put them on a baking sheet you lined with parchment paper or a silpat.
Crunchy Cheese Poppers

 
Bake them in a preheated oven at 400˚F (200˚C) for 20 to 25 minutes (depending on the their size) until they’re golden brown and crunchy all the way through. Let them cool off completely.
 

Have a wonderful, happy, and safe New Years eve and a healthy and prosperous 2012, everyone!
Crunchy Cheese Poppers

Crunchy Cheese Poppers
Ingredients
    2/3 stick cold butter
    1 cup flour
    2/3 cup Parmesan (or other cheese)
    3 small sun-dried tomatoes +1 tsp of the oil
    2/3 tsp mixed Italian herbs
    2 to 3 tbsp cold water

Directions
    Mince the sun-dried tomatoes and cube the butter (straight from the fridge). Combine the two in your food processor, sprinkle the Italian herbs in there as well, and blitz until you have a gorgeous orange butter.

    Add the flour, Parmesan, and blitz some more. It’ll be quite grainy now. Add 2 to 3 tbsp cold water and blitz until it forms into a ball. The dough should be really supple.

    Wrap the dough in plastic wrap and let it rest in the fridge for about 15 to 30 minutes. Use a small ice scoop and turn it into 24 small dough balls. Place them on a baking sheet you lined with parchment paper or a silpat.

    Bake them in a preheated oven at 400˚F (200˚C) for 20 to 25 minutes (depending on the their size) until they’re golden brown and crunchy all the way through. Let them cool off completely.

Meal type: partyfood
Servings: 24
Copyright: © kayotickitchen.com

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    15 Comments »

    1. 1

      OH.
      MY.
      GOSH.
      YES.

      Bev Weidner on Dec 29, 2011 @ 4:48 pm Reply
    2. 2

      Hoeveel ons in een stick van boter?
      Ciao!
       

      Remo on Dec 29, 2011 @ 5:53 pm Reply
      1. too easy: check this out… http://bit.ly/uzIAhz

        Ronald on Dec 29, 2011 @ 6:59 pm Reply
    3. 3

      Happy New Year to you and your family, Kay!!!

      elizabeth k on Dec 29, 2011 @ 6:21 pm Reply
    4. 4

      Maybe a touch of jalapenos and shallots.My poppers are going to be the size of baseballs.How is the ankle doing Kay?

      Jack on Dec 29, 2011 @ 10:28 pm Reply
    5. 5

      These look so good Kay, such an interesting looking snack ! Wow !!

      Arch on Dec 30, 2011 @ 5:56 am Reply
    6. 6

      KAY…THIS IS TO WISH YOU AND YOUR FAMILY THE BEST ! NOW, DURING 2012, AND FOR EVER.
      I MUST BE GRATEFULL FOR HAVING FOUND YOUR SITE THIS YEAR.
      MY FAMILY AND I ENJOY VERY MUCH YOUR RECIPES, THE WAY YOU EXPLAIN THEM AND YOUR “TALKING PICTURES”!!!!

      ROSA NUNEZ on Dec 30, 2011 @ 4:34 pm Reply
    7. 7

      I have to say it’s a great choice for a quick snack. I would put it on a thin slice of mozzarella and add a half plum tomato and maybe a sprinkle of basil finely chopped. 

      Happy New Year all our best wishes to your family and keep being creative.  

      Adi Lungu on Dec 30, 2011 @ 7:46 pm Reply
    8. 8

      These look and and sound terrific! I bet they’d go great with champagne. Happy New Year to you!

      Felicia on Dec 31, 2011 @ 12:24 am Reply
    9. 9

      I like the sound of the sundried tomatoes in these cheesy poppers!

      Kevin (Closet Cooking) on Jan 1, 2012 @ 4:00 pm Reply
    10. 10

      Delicious poppers! Happy New Year to you and the family, Kay :)

      Kiran @ KiranTarun.com on Jan 3, 2012 @ 1:06 am Reply
    11. 11

      hi,Kay!I am familiar with cups for measures,but what is stick?in grams?thank you ,I am really looking forward to make it

      Iraida on Jan 4, 2012 @ 8:19 pm Reply
      1. A stick is 115 grams.

        Kay on Jan 4, 2012 @ 9:25 pm Reply
    12. 12

      Where did you buy a small ice scoop? I have never seen one before?

      Femke on Jan 9, 2012 @ 3:34 pm Reply
      1. Pretty much any cooking supply store has a rack with at least 8 different sized ice scoops.

        Kay on Jan 9, 2012 @ 3:38 pm Reply

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