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Parmesan Puff Crackers

  • Author: Streusel


3/4 c. all-purpose flour

3/4 c. pre-shredded parmesan (these are in 5 oz tubs in the deli section of my grocery)

5 T. unsalted butter, cold and cut into cubes

a dash of fresh ground sea salt

2 to 3 T. water

flour for dusting

egg for egg wash

more salt for sprinkling


  1. Combine the flour, cheese, butter and salt in a food processor.
  2. Lightly pulse and then turn on to lowest speed and slowly pour in the 2 to 3 T. of water and let processor run until the dough clumps, after adding the water it can take 10 seconds or so.
  3.  Remove the dough from the processor to a lightly floured surface and knead slightly to form a ball.
  4. Roll out quite thin, my dough rolled out was about 12 x 18 inches.
  5. I used a 1 7/8 inch scalloped cutter to cut approximately 50 circles.  I left the remaining scraps as is and baked them separately.
  6. Pre-heat the oven to 350 degrees fahrenheit while making the egg wash.
  7. Make the egg wash by whisking one egg with 2 T. of water.  Whisk vigorously to get a thin and evenly mixed egg wash.
  8. Line a baking sheet with parchment paper and place all 50 puffs on one large sheet.  They will touch and that’s OK because they will shrink to almost half their size.
  9. With a silicon brush, lightly brush each puff with egg wash and then sprinkle generously with fresh cracked sea salt.
  10. Bake for about 10 minutes or until they get lightly brown on top.
  11. I baked all of the scraps on a separate sheet the same way, also washing with the egg wash and sprinkling with salt.