Makes about 50
These are the first appetizer to disappear at a party. They’re easy to make and best to serve when they are still lukewarm and fresh from the
oven. If you do have leftovers, give them a little heat to re-crisp them
before serving.
INGREDIENTS
- 1 cup (140 g) all-purpose flour
- Pinch of fine sea salt
- ¼ cup (60 g) Dukkah (Chapter Small Plates)
- 4 ounces (110 g) Parmigiano-Reggiano, finely grated
- 7 tablespoons (100 g) unsalted butter, cut into 14 pieces, chilled
- 1 small egg
FOR THE GLAZE:
- 1 small egg
PREPARATION
- Place the flour, salt, Dukkah, and Parmigiano-Reggiano in a food processor and pulse once to mix.
- Add the butter and process until the mixture resembles coarse meal, pulsing five to eight times.
- Add 5 tablespoons (75 ml) ice water and pulse just until the pastry begins to hold together and is quite damp. Add another tablespoon of water if the pastry seems dry.
- Turn the pastry out of the food processor onto your work surface and form it into a flat round. Let it rest on the work surface at room temperature, covered with a tea towel or a bowl, for 30 to 60 minutes.
- Preheat the oven to 425°F (220°C).
- Roll out the pastry to a 1/8-inch-thick rectangle.
- Mix the egg with 1 teaspoon water and brush the pastry with the egg glaze. Then cut it into 4 × ½-inch (10 × 1.25-cm) strips.
- Transfer the strips to a baking sheet and bake in the center of the oven until the pastry is crisp, 10 to 12 minutes.
- Remove from the oven and transfer to a cooling rack to cool.
- Serve immediately.
NOTE:
- I like to roll out these little sticks and refrigerate them, then put them in the oven right before my guests arrive. That way they bake and cool just to the perfect temperature in time for serving, and they make the kitchen smell like heaven. Serve these with a lovely dry sherry.
