Cheesy Thumbprint Hot Pepper Jelly (Print Version)

# Ingredients:

→ Dough

01 - 115 g sharp cheddar cheese, shredded
02 - 115 g cream cheese, softened
03 - 115 g unsalted butter, softened
04 - 125 g all-purpose flour
05 - 0.25 tsp fine salt
06 - 0.25 tsp garlic powder (optional)

→ Filling and Garnish

07 - 80 g hot pepper jelly
08 - Fresh thyme leaves or chopped parsley, for garnish (optional)

# Instructions:

01 - In a large mixing bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
02 - Mix in the shredded cheddar cheese until fully integrated.
03 - Add the all-purpose flour, salt, and garlic powder. Mix until a cohesive dough forms.
04 - Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
05 - Preheat oven to 190°C. Line a baking sheet with parchment paper.
06 - Roll dough into 2.5 cm balls and arrange on the prepared baking sheet, spacing them 5 cm apart.
07 - Use your thumb to press an indentation into the center of each dough ball.
08 - Spoon approximately 2.5 ml of hot pepper jelly into each indentation.
09 - Bake in the preheated oven for 13 to 15 minutes, until the pastries are lightly golden.
10 - Cool slightly, garnish with fresh herbs if desired, and serve warm or at room temperature.

# Notes:

01 - For a crispier texture, allow the dough balls to chill thoroughly before baking.
02 - Herb garnish adds freshness and visual appeal to the finished appetizer.

Back