Cheese Wafers with Pepper Jelly

By oakleyj

A food processor does the legwork on the cheese wafers -- just combine, roll, chill, and bake. Jalapeno pepper jelly adds a savory-sweet finish

Ingredients

• 2 cups all-purpose flour
• 1/2 1/2
• cup butter, cut up
• 1 teaspoon sugar
• 1/4 1/4
• teaspoon salt
• 1/4 1/4
• teaspoon curry powder
• Dashcayenne pepper
• 2 cups shredded sharp cheddar cheese (such as Beecher's Flagship Reserve) (8 ounces)
• 3 tablespoons water
• Jalapeno pepper jelly

Details

Servings 80
Adapted from bhg.com

Preparation

Step 1

1. In a food processor, combine flour, butter, sugar, salt, curry powder, and cayenne pepper. Cover and process with two or three on-off pulses until mixture resembles peas. Add cheese. Cover and process with two or three on-off pulses. Add the water, 1 tablespoon at a time, pulsing after each addition just until mixture is moistened.
2. Gather mixture into a ball; divide in half. Shape each half into a 10-inch log. Wrap in plastic wrap and chill for 2 to 24 hours.
3. Preheat oven to 400 degrees F. Grease a large baking sheet. Cut logs into 1/4-inch slices. Place slices on the prepared baking sheet. Prick slices with a fork. Bake for 8 to 10 minutes or until wafers are starting to brown on edges. Transfer to a wire rack; cool. Serve with pepper jelly.
From the Test Kitchen
Make Ahead Tip Make-Ahead Directions:Layer wafers between sheets of waxed paper in an airtight container; cover. Freeze for up to 3 months. To serve, thaw at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake wafers about 10 minutes or until heated through.