YIELD: 10 DOZEN PASTRIES 12 oz. unsalted butter 1 Tbsp. salt ¼ tsp. crushed red pepper flakes 4½ cups all-purpose flour (1 lb. 5 oz.) 8 oz. Mascarpone 1½ cups freshly shredded Asiago cheese (5½ oz.) 2/3 cup freshly shredded Parmesan cheese (2 oz.) ½ cup freshly shredded Romano cheese (1½ oz.) 1 egg white, beaten 2 Tbsp. cracked black pepper (½ oz.) 2 Tbsp. fennel seeds, crushed (½ oz.) 1. Cream butter with salt and red pepper flakes in mixer fitted with flat paddle until softened. Add ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.