Prep Time
15 min
Cook Time
16 min
Yields
8 servings
Courtesy of Thomas Haas of Thomas Haas Chocolates & Patisserie.
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ingredients
5 ½
cups all-purpose unbleached flour
¼
cup granulated sugar
¼
cup baking powder
1
tsp salt
1
cup butter
2 ¼
cups heavy cream
¼
cup fresh thyme
1 ½
tsp lemon zest
1 ½
cups Asiago cheese, 1 cm dice
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directions
Step 1
In a large bowl, combine flour, parsley, sugar, thyme, baking powder, and salt; mix well.
Step 2
Cut cold butter into cubes and chill in freezer 15 minutes before mixing.
Step 3
With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Step 4
Add cream and filling at once and continue mixing just until dough forms.
Step 5
Stir in cream and cheese just until moistened.
Step 6
On floured surface, gently knead dough 8-10 times.
Step 7
Place on cookie sheet; roll or pat dough into a 6″ round.
Step 8
Cut 8 wedges; separate slightly.
Step 9
Bake until golden, 16 to 18 minutes, rotating sheet halfway. Serve warm.