A bite of heat tickles your throat all the while accentuating the luscious Saint Angel cheese that’s blended inside these delightful little crisps.
Look through the recipes of any Southern cook and you’re likely to find at least one great recipe for cheese crisps, crackers or straws. They’re as treasured as any great biscuit recipe.
Most of these Southern crackers are made using cheddar cheese, leaving its sharp tang in every crunch. But this cheese crisp is different. It’s made with Saint Angel – a decadent triple cream cheese – something the angels must surely love! The Saint Angel cheese is blended with creamy butter then blended with toasted ground almonds and a dash or two of cayenne pepper.
The result is a tender, delicate cracker dusted with paprika and boasting the subtle earthy notes of Saint Angel with just enough heat to make things interesting.
Plan ahead when you’re making these crisps, you’ll need to chill the dough overnight. And a bonus, the baked crisps freeze beautifully so you can bake an extra batch and keep them on hand for unexpected guests.
Perfect on their own – and maybe a glass of port!
Angel Crisps
6 to 6-½ ounces Saint Angel cheese, rind removed, about ½ cup
½ cup butter, room temperature
1 cup flour
⅓ cup finely ground toasted slivered almonds
½ teaspoon cayenne pepper
⅛ teaspoon kosher salt
Paprika for dusting the crisps
Combine the Saint Angel cheese and the butter in a mixing bowl. Cream them together on medium speed until well blended, about 1 minute.
Add the flour along with the ground almonds, cayenne pepper, and kosher salt.
Blend together with the cheese and butter on medium-low speed until the dry ingredients are mixed in and the dough starts to hold together, about 2 minutes. Don’t over mix the dough or the crackers will be tough.
Turn the dough out onto a sheet of parchment paper that has been lightly dusted with flour.
Dust your hands with flour and gather the dough together then gently shape it into a log, about 1-½” in diameter. Roll the log of dough up in the sheet of parchment and chill until firm. Secure the ends or place the wrapped dough inside a large storage bag to prevent the dough from drying out. Continue chilling overnight.
When you’re ready to bake remove the dough and slice with a thin, sharp knife into slices ¼” thick.
Place the slices of dough onto baking sheets lined with Silpat liners or with parchment paper.
Bake in a 400-degree oven for 10 to 12 minutes or until the edges of the crisps are lightly golden.
Lightly sprinkle the warm crisps with paprika and transfer them to a wire rack and finish cooling.
Makes about 3-½ dozen crisps. Store in a sealed container. The crisps also freeze well.
Angel Crisps
Equipment
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 6 to 6-½ ounces Saint Angel cheese, rind removed, about ½ cup
- ½ cup butter, room temperature
- 1 cup flour
- ⅓ cup finely ground toasted slivered almonds
- ½ teaspoon cayenne pepper
- ⅛ teaspoon kosher salt
- Paprika for dusting the crisps
Instructions
- Combine the Saint Angel cheese and the butter in a mixing bowl. Cream them together on medium speed until well blended, about 1 minute.
- Add the flour along with the ground almonds, cayenne pepper, and kosher salt.
- Blend together with the cheese and butter on medium-low speed until the dry ingredients are mixed in and the dough starts to hold together, about 2 minutes. Don’t over mix the dough or the crackers will be tough.
- Turn the dough out onto a sheet of parchment paper that has been lightly dusted with flour. Dust your hands with flour and gather the dough together then gently shape it into a log, about 1-½” in diameter.
- Roll the log of dough up in the sheet of parchment and chill until firm. Secure the ends or place the wrapped dough inside a large storage bag to prevent the dough from drying out. Continue chilling overnight.
- When you’re ready to bake remove the dough and slice with a thin, sharp knife into slices ¼” thick.
- Place the slices of dough onto baking sheets lined with Silpat liners or with parchment paper. Bake in a 400-degree oven for 10 to 12 minutes or until the edges of the crisps are lightly golden.
- Lightly sprinkle the warm crisps with paprika and transfer them to a wire rack and finish cooling.
