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 ...

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