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Savory cheese hearts recipe.
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Flaky Cheese Hearts

These homemade flaky crackers are great to nibble on with a glass of wine or as a savory snack for entertaining. Bake them too with this easy recipe!
Course Snack
Cuisine Czech
Keyword Cheese recipes
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 15 minutes
Total Time 50 minutes
Servings 40
Calories 45kcal
Author Petra Kupská

Ingredients

Dough:

  • 1 stick unsalted butter take it out of fridge around 30 minutes before baking
  • 1 cup all-purpose flour
  • 1 egg yolk
  • 1 cup grated cheese fat content 40-45%, e.g. Italian cheese Provolone
  • ¼ teaspoon salt

Topping:

  • 1 egg white
  • 1 teaspoon poppy seeds whole
  • 1 teaspoon caraway seeds whole
Cups - Metric

Instructions

  • Cut 1 stick unsalted butter into small pieces and place in a bowl. Add 1 egg yolk, 1 cup grated cheese, 1 cup all-purpose flour and ¼ teaspoon salt. Work the ingredients into a soft, smooth dough. Wrap in plastic wrap and place in the freezer for 15 minutes.
  • Meanwhile, line a baking sheet with parchment paper. Dust the work surface with a little flour and grab a rolling pin.
  • Roll out the rested dough to about ¼ inch (0.6 cm) thick—not too thin! Use a cookie cutter to cut out hearts. Using a flat knife, transfer the hearts to the prepared baking sheet.
  • Brush the surface of the hearts with 1 egg white. Sprinkle some with caraway seeds and others with poppy seeds.
  • Bake the hearts in a preheated oven at 360 °F for 20 minutes until golden on top.

Notes

  • The basic recipe makes about 40 heart-shaped crackers.
  • SERVING: Arrange the baked heart crackers in a bowl or on a platter and serve as a savory treat. They are excellent with a glass of wine or a beer.
  • In addition to the poppy and caraway seeds, sprinkle the hearts with sesame seeds, sweet ground paprika, or any other good spice mix you like.
  • During baking, the hearts puff up and become fluffy. They will be soft and somewhat fragile.
  •  STORAGE: Store baked cheese hearts in an airtight container in a cool, dry place. They will keep for about a week.

Nutrition

Calories: 45kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg