8 oz Stilton cheese, crumbled (about 12 oz with rind) at room temperature
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1 1/2 C all-purpose
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2 t kosher salt
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1 t freshly ground black pepper
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1 extra-large egg beaten with 1 T water for egg wash
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1/2 roughtly chopped pecans [walnuts can be substitued]
Instructions
In the bowl of an electric mixer fitted with paddle attachment, cream the butter and Stilton together for 1 minute or until smooth. With mixer on low speed, add flour, salt and pepper. Mix until it is in large crumble, about 1 minute. Add 1 T water, mix until combined
Dump the dough onto floured board, press into a ball, roll into a 12 inch long log. Brush completely with egg wash. Spread the nuts in a square on a cutting board. Roll the log back and forth in the nuts, pressing lightly and distributing them evenly on the outside of the log. Wrap in plastic wrap, refrigerate at least 30 minutes or up to 4 days.
Preheat oven to 350 degrees.
Cut the log 3/8 inch thick with a small sharp knife. Place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until lightly browned. Rotate the pan once during baking. Cool, serve at room temperature.
As an added touch, use fresh roasted nuts. They can be easily toasted until lightly browned in a toaster oven.
Originally Submitted
12/27/2009
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Blue Cheese and Pecan Crackers Recipe - Appetizers
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