Emmental and pimento rings


I really hope that these pictures speaks a thousand words for you, and that they do justice to these beautiful evergreen pastry bites. I played with different shapes and sprinkles to determine whether it affects the taste and obviously, because it's always nice to see a variety on plates. I used sesame, sunflower and poppy seeds,cumin, sliced almonds and chopped hazelnuts, and used almost every cutter I had, to come to the conclusion that I like the rings topped with white poppy seeds the best. Rings are crunchier and crispier and neutral tasting white poppy seeds do not fight with the main ingredients for domination. Although, sliced almonds were pretty good match for small crescents, if you prefer a slightly softer bite.
So here, the recipe is yours to try and find your perfect combination, hope you will enjoy it.

Emmental and pimento rings

250 g flour
150 g butter
180 g grated Emmental ( or Gruyere) cheese
2 tbsp crème fresh
1/2 tsp salt
1 tsp pimento(or other ground paprika)
1/2 tsp baking powder
pinch of pepper

(egg yolk,seeds and chopped nuts to decorate)

Start with combining the butter with cheese and crème fresh, salt, paprika and pepper. Sift the flour together with baking powder, add to the previous mixture and make smooth dough. Divide it into 2 to 3 equal parts, wrap individually into a cling film and place into a refrigerator for at least two hours.
Preheat the oven to 200 C/390 F/ gas 6.
Work with one part at a time and roll them out to 6 mm thickness. Cut into shapes, knead the leftover dough, roll and cut again until you use all of the dough, then brush with the egg-yolk and sprinkle with a topping of your choice.

Bake for 10 to 15 minutes on the middle oven rack. Leave to cool down. 
Use them as finger foods, combine with dips, cheese and grapes, figs, ham... the combinations are endless. 
They will stay fresh for a few days if kept in a closed container.

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