Gorgonzola Wafers Recipe

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Gorgonzola Wafers Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Gorgonzola Wafers

 

Ingredients

1/2 lb blue cheese
8 tbsp unsalted butter, 750f.
1 cup all-purpose flour
3/4 cup pine nuts
1/4 tsp salt



 

Preparation

Grease a cookie sheet lightly. Cook's notes: Use room temperature
Gorgonzola or blue cheese that has been crumbled. Do not use a double
or triple creme blue cheese in this recipe. Preliminaries: Preheat
oven to 375 degrees. Lightly grease a baking sheet with butter.
Procedure: Combine the cheese and butter in a food processor fitted
with the metal blade or an electric mixer; blend until creamy. Add
the flour, pine nuts and salt, processing just to blend. Form into
two 1-1/2 inch diameter cylinders and wrap each in plastic wrap or
wax paper. Refrigerate until firm, several hours or overnight. Slice
the dough into rounds about 1/8 inch thick and place about 2 inches
apart on cold, lightly greased baking sheets. Bake in a preheated 375
degree oven until golden brown, about 12 minutes. Immediately remove
from the baking sheets and cool on wire racks. Presentation: Serve
cold. Store in airtight containers.

 

 

Servings: 12

 

 

 

 


 

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