It took a lot of parmesan to figure out how to make these just right. But it yielded the easiest recipe of all time. The cheese must be grated coarsely to get the most flavor and the right texture—crisp edges with a barely chewy middle.
1 cup coarsely grated parmesan cheese (don’t use a Microplane —use the biggest holes on a box grater)
1. Preheat the oven to 400°F.
2. Evenly space tablespoonfuls of parmesan on a large nonstick or parchment-lined cookie sheet. Using a small spoon or your fingers, spread the parmesan so that each small pile becomes a thin circle roughly 3″ in diameter. Bake for exactly five minutes or until the cheese is completely melted and bubbling and light golden brown. Be sure not to brown them too much or they will taste bitter. Let the crisps cool a minute, then slip a thin spatula or dinner knife underneath each one and remove to a rack to cool completely before serving.
You can make this using any white fish or salmon fillets. It’s incredibly quick to cook, and really good to give the kids for dinner.
“These little pastry crescents are always available at our house, either fresh from the oven or out of the freezer. Because the pastry is rich in butter and cream cheese, it never dries out and is always flaky and delicious. The raisin, nut, apricot trio that fills the pastry...