These clever, buttery crackers are great with drinks, or served with soup. You can make them with fresh pastry, but at Sister Pie in Detroit, they're made with scraps. (Collect pastry trimmings each time you bake a pie and save them in a freezer bag.)

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
80 crackers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease two large baking sheets. Set aside. Unwrap pastry and place it on a lightly floured surface. Bang the dough with a rolling pin about 4 times, from left to right. Flip and bang left to right again. Begin rolling pastry from the center forward, using less pressure on the edge. Every few rolls, rotate the disc a quarter-turn. If pastry starts to stick, lift it gently and sprinkle more flour underneath. If the top gets sticky, flip it over. Continue rolling and rotating until the circle is 12 to 13 inches across. Using a 2-inch cutter or a pizza wheel, cut dough into circles, squares or triangles. Transfer to prepared sheets. Refrigerate the sheets, covered, until crackers are cold and firm, about 15 minutes.

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  • Meanwhile, preheat oven to 450°. In a small bowl, beat together the egg and water. Brush crackers with egg mixture and sprinkle lightly with toppings. Bake until crackers rise and turn a deep golden brown, 7 to 8 minutes. Crackers are best eaten the day they are made.

Tips

This recipe's yield depends on how you cut the crackers and whether you're using scraps or a fresh batch of dough.

Nutrition Facts

19 calories; fat 1g; cholesterol 5mg; saturated fat 1g; carbohydrates 2g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 0g; sugars 0g; protein 0g; vitamin a 43.9IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.1mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; sodium 61mg; potassium 5mg; calcium 2mg; iron 0.1mg.
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Reviews

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