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Crescents with Pecorino Romano Cheese
Category: Breads
Serves: 30 crescents
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Ingredients:
2-1/2 c. all-purpose flour 1/2 t. kosher salt 3 T. sugar 1 c. cold, unsalted butter, cut into pieces 2 egg yolks 2 T. ice water 1 T. brandy 2 T. white wine 1/2 c. freshly grated pecorino Romano cheese Grated rind of one orange Grated rind of one lemon Small pinch of grated nutmeg 1 T. brandy 2 egg whites 2 T. sugar
Directions:
Preheat oven to 425°. Place the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until mixture resembles coarse meal. Whisk together the egg yolks, water, brandy, and wine. Add to the flour mixture and pulse until the dough begins to come together. Press the dough together, flatten into a disk, wrap in plastic and chill for 30 minutes. Place the cheese in a medium bowl and stir in the orange and lemon rinds, the nutmeg and brandy. Whip the egg whites until they hold soft peaks. Gradually add the sugar and whip until stiff. Stir half of the egg whites into the cheese mixture. Fold in the remaining whites and set aside. Divide the dough in half. Roll out 1 piece on a lightly floured surface to the thickness of a coin. With a 3” round cookie cutter or glass, cut out as many rounds as possible. Brush the rim of each round with water and place a rounded teaspoon of filling in the center of each. Fold the dough around the filling to form a crescent and pinch the edges to seal them tight. Divide between 2 lightly floured baking sheets. Repeat with the remaining dough and filling, rerolling the dough scraps if necessary to use up all the filling. Bake until the crescents turn a pale blond color, about 8 minutes. Let cool. Serve with a chilled dry white wine.