Having a roll of cheese wafer dough in the freezer or fridge during the crazy holiday season is such a boon, and I have made so many different versions, from plain cheddar to pimento cheese to parmesan and rosemary. This version is on trend with the increasingly popular flavor of cacio e pepe – the classic Roman pasta dish of pecorino cheese and black pepper. The result is the classic, crumbly cheese treat with a really interesting kick. These are particularly good with a glass of bubbles or a crisp white wine.
For true cacio e pepe flavor, use pecorino cheese – don’t be tempted to substitute parmesan. I generally find really finely grated, almost like a powder, but if you get a solid block or thicker gratings, just pulse them in the food processor first. And DO NOT skimp on the pepper. It’s kind of the whole point. Grind it freshly into the flour, a slightly rough grind gives delightful pops of pepper. You can roll these into the traditional cylinders to make round wafers, but I sometimes square off the cylinders to create a square bite. Either way, bake them until the edges are golden, then cool on a wire rack. The frozen rolls will keep in the freezer up to 3 months.
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Ingredients
1 ½ cups flour
½ cup very finely grated pecorino romano cheese
2 teaspoons cracked black pepper
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, cold
2 egg yolks
¼ cup cold water
Directions
- Place the flour, pecorino, pepper and salt in the bowl of a food processor. Pulse a few times to combine. Cut the butter into small cubes and scatter across the top of the floor. Pulse until the butter is broken up and crumbly and combined. Add the egg yolks and pulse to combine. With the motor running, drizzle in the cold water until the dough just comes together in a ball. Turn the dough out onto a long piece of waxed paper or plastic wrap. Shape the dough into a log about 2 inches in diameter. Roll up in the paper and twist the ends like a candy wrapper. Wrap tightly, shaping the dough into a compact log as you go. Your log can be round or squared off. Chill the dough in the refrigerator for at least 2 hours, but overnight is fine. You can also freeze the logs for up to 3 months, thawing in the fridge until soft enough to slice.
- When ready to bake, preheat the oven to 350° and line a baking sheet with parchment paper. Remove the roll from the fridge and slice into medium-thick wafers, about 1/4 inch each. Place them on the baking sheet with a little room to spread and bake until golden around the edges and firm on the top, about 10 – 12 minutes. Cool on the pans for a few minutes, then remove to wire racks to cool.
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