Giant Cracker with Cream Cheese Filling

Votes: 1

How to Make - Giant Cream Cheese Crackers

Time: 2 hours.
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 598, total fat 47 G., saturated fats 26 G., proteins 19 G., carbohydrates 25 G., fiber 1 G., cholesterol 132 mg, sodium 708 mg, sugar 4 G.

This huge cheese-filled cracker sandwich will be a hit at your house party. Serve it instead of a typical cheese dip or cheeseboard, and your guests will remember this treat for a long time. The cracker itself is crispy and deliciously crumbly, while the cheese filling is creamy. To serve, cut the cracker into wedges so you can break off pieces of the crust and scoop up cheese. Serve with fresh vegetables like carrot sticks and celery. They'll be delicious too.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour + extra for work
2 tablespoons of sugar
1 tbsp baking powder
1/4 teaspoon of baking soda
10 tablespoons chilled unsalted butter, diced
2 tablespoons of vegetable oil
1 egg white, beaten
450 gr. yellow cheddar, grated
2 packages of 220g cream cheese
0.5 tbsp. grated parmesan
0.5 tsp paprika
A pinch of cayenne pepper
Carrot and celery sticks, for serving
Special equipment: fluted tart pan, diameter 22 cm, wooden skewer, length 30 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, crackers, eggs, cream cheese, cheddar cheese, Parmesan cheese, carrot, celery, ground cayenne pepper, paprika

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, and 0.5 teaspoon of salt and pulse until evenly distributed. Add 8 tablespoons of butter and vegetable oil and pulse until fine crumbs form. Add 0.5 cups of cold water and pulse until the dough comes together.

Dust a piece of parchment paper with flour. Place the dough on the parchment paper and roll it out into a 0.3 cm thick circle. Invert a 22 cm fluted tart pan and use it to cut out a circle of dough. Transfer the parchment paper and circle to a baking sheet.
Dust another piece of parchment with flour, gather up the remaining dough, roll it out, and cut out another ribbed circle. Transfer the parchment and dough to another baking sheet.
Melt the remaining 2 tablespoons butter in a small bowl in the microwave in 30-second intervals. Brush each piece of dough with butter. Using the flat end of a wooden skewer, poke holes all over the circle. Sprinkle each circle with salt.
Bake for 10 minutes, then brush the dough with egg white. Continue baking until the crackers are crisp and the edges are golden brown, another 5-10 minutes. Let cool completely on the baking sheet, about 20 minutes.
Meanwhile, in a medium saucepan, combine the cheddar, cream cheese, Parmesan, paprika, and cayenne pepper. Cook over medium heat, stirring frequently, until the cheese melts and the mixture turns smooth and orange, 5-7 minutes.
Transfer the sauce to a bowl and let cool at room temperature, about 20 minutes.
Place one cracker on a serving platter. Spread cheese sauce on top (the layer should be about 2 cm thick). Place a second cracker on top and smooth the edges of the cheese down the sides with your finger or an offset spatula.
Refrigerate until the filling is completely set, about 1 hour. Slice and serve cold with carrot sticks and celery.