Parmesan Poppy Seeds Puff Pastry Crackers

quisine

Sun, 25 Sep 2011 21:41:14 GMT

I am going to make this recipe this week, but just from looking at the pictures, I think the parmesan got cooked too much. Usually with this much color on the parmesan, the flavor turns bitter. I make parmesan shortbread all the time, and that is the result of over baking them.

I love the play of the very black poppyseeds with that lovely golden color, so I will try various levels of cooking and let you know.

freist�tter

Mon, 27 Sep 2010 17:36:48 GMT

I attempted these with finely grated "Swiss Knight" gruyere, as I didn"t have any parmesan on hand and I also left out the poppy seeds. . . overcooked them slightly, but the flavour was still excellent. All I need now is Miele gourmet ovenware!

Gary V

Tue, 4 Dec 2007 22:14:17 GMT

I know you claim to have messed this up... I have no idea how it tastes but with those errant poppy seeds it looks mouth watering.

fx

Fri, 28 Sep 2007 06:49:08 GMT

Bought puff pastry is so robust you could even use it for bungy jumping and then bake a pie with it. But if you make your own you might tear it.

A Talug

Mon, 24 Sep 2007 16:26:08 GMT

FX:I thought rolling/compressing puff pastry was a no no! What am I missing here? Regards.