Last-Minute Crackers

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Puff pastry has saved my life more than once and I always have it in my fridge or freezer just in case of an emergency. Wheter it’s a quick savoury or sweet tart, a snack or a simple cracker, they are often the best solution. The delicate, light and slightly chubby crackers you see above are the easiest and the most frequent snacks I make, especially since they are also an ideal way to use leftover pastry. Of course I usually don’t bother with star or other fancy shapes and simply cut the pastry into strips or squares.

All you need is a thin puff or shortcrust pastry sheet, one egg and seasonings (my favourite are sesame seeds, poppy seeds and cumin). It takes about ten minutes to prepare them and about 15 to bake, so if you don’t know yet what to serve before the Christmas dinner and are fed up with long, elaborate preparations, you might consider these time-savers.

Merry Christmas and Happy Holidays to everyone!

(Special equipment: a star-shaped cookie cutter, but it’s not necessary: a knife is enough to make nice rectangular or square crackers)

Preparation: 25 minutes

Ingredients (about 25 x 4 cm stars):

230 g puff pastry sheet (rolled out very thin)

1 egg

sesame seeds, poppy seeds, cumin, coarse salt, etc.

Preheat the oven to 180Β°C.

Line a baking try with baking paper.

Cut out the stars or other shapes from the pastry sheet and place them on the tray.

(An even easier way is to cut up the pastry sheet into rectangles or squares).

Beat slightly the egg in a bowl. Brush the crackers with the beaten egg and sprinkle with the grains of your choice.

Bake until slightly golden (about 15 minutes).

Published by Sissi

34 Replies to “Last-Minute Crackers”

  1. Wow, I didn’t realise pastry saved your life more than once:) It never saved mine! I think I need to get acquainted with this life saver as well:) Jokes aside, this is a brilliant idea. I’ve had something similar before with other flavours also, crispy, buttery and delicious!
    BTW I saw in the link that you posted a recipe for Beef rendang. I missed that recipe, rendang is awesome.

    1. Thank you so much, Mr. Three-Cookies. It has at least saved many of my meals, desserts and drinks evenings πŸ˜‰
      I totally agree: beef rendang is exceptional. I still remember the first time I tasted it in a restaurant (a friend who hates beef has convinced me saying it’s the only beef dish he loves and luckily I let her order it!). I usually make it with beef cheeks, the cheapest beef cut and perfect for this dish. Beef cheeks need several hours to cook, but then they are heavenly soft. (I also love serving them to friends who are less adventurous with food; they love it, take second helpings and only afterwards you say what they have just had; the moment is priceless!)

      1. I agree, the cheapest cuts of beef would be perfect for rendang (just like beef bourguignon). I have heard about cheeks but never bought or tried it, I don’t know what its called here. I know I will like it.
        Merry Christmas to you and your family and all the best for 2012, I hope all your dreams and wishes come true. And looking forward to reading more great posts and recipes

        1. Mr. Three-Cookies, from what I know beef cheeks are called “cheeks” everywhere, but there are countries where such a cut isn’t sold (or is sold as meat for dogs…). In France it can be ordered at any butcher’s and the butcher starts to respect you when you ask for it. Then you appear as a real conoisseur and not someone who falls into the trap of easy and popular cuts πŸ˜‰
          Merry Christmas to you and all your friends and family too! I also wish you a very Happy New Year! See you very soon on your blog!
          PS I will be thinking about you today: I’m making a herring and potato salad πŸ˜‰

  2. Oh My Goodness!! Sissi… love these! First, they’re absolutely adorable (got to get that out there right away); next, the spicing is just right (love the cumin) and last, but definitely not least, they’re so easy to make πŸ™‚ – yay for Sissi!! A very Merry Christmas to you my dear – may it be filled with wonder and delight – xo

    1. Thank you so much, Kelly, for such an enthusiastic reaction! I am happy you like this simple idea. Merry Christmas to you too!

  3. “All you need is a thin puff or shortcrust pastry sheet, one egg”… that’s really all it is??? Wow, I can’t believe I never stumbled upon this until now πŸ˜€ Thanks Sissi – you’ve opened my eyes to a whole new avenue of taste exploration today… Once I’m back from my vacation I’ll be able to start trying some things out for myself. The one in the middle of the dish – does that have caraway/carvi seeds on it, or is it the cumin? They look so delicious – I can’t wait to start experimenting myself on them πŸ˜€ Happy holidays!

    1. Thank you, Charles. I cannot believe my basic crackers look so appealing. The one in the middle has cumin and coarse “fleur de sel”, the others have poppy seeds (maybe a good idea to reduce your stock πŸ˜‰ ) and sesame seeds. Merry Christmas and Happy holidays!

    1. I am relieved, because I would scream if you said once more it’s not easy πŸ˜‰ Yes, it’s extremely simple and you can experiment with different toppings. Merry Christmas yo you and all your family! Have a lovely time with your mum.

  5. I love how easy this is and I happen to have puff pastry in the fridge right now. Am thinking of making tarte tatin so I think I will make some of these with the leftovers! Have a wonderful Christmas Sissi!

    1. Thanks, Sylvia. If you have any leftovers, try making these with your favourite grains. Good luck and Merry Christmas to you too!

  6. Where were you a few days ago and today? I could have done this and saved myself some sleep time and sore muscles. Will keep them in mind tho. They are gorgeous! You’re so right to call them chubby and cute! They are!!

    1. Haha! Thank you, Ping! I should have posted it such a long time ago… I make them very often with different seasonings. I hope you have had at least satisfying results with your lack of sleep and sore muscles πŸ˜‰ (They are chubby if puff pastry is used and flatter with shortcrust pastry).

      1. I made these today! Made some pies and used up the leftover pastry. Thanks for the great idea! I even took a picture to show you … will post it soon… after I recuperate some πŸ˜€ The pics not that great tho coz everyone was in a hurry to eat. Hope I did them justice. Merry Christmas!

        1. Hi Ping, thank you for such excellent news on Christmas Eve! I am thrilled every time someone makes my recipe; it’s one of the most rewarding sides of blogging, so your message today arrives like a gift from Santa Claus! Thank you so much! I am looking forward to see the photos! Merry Christmas to you too!

  7. Sissi, I have never used puff pastry, though you are absolutely right, these look fancy and delicious, though the recipe looks simple enough for a novice baker like me, gonna have to buy me some puff pastry sheets very very soon! Merry Christmas!

    1. Thank you so much, Jeno. I hope you try them one day because they are simple enough even for the first time baker and you are too modest: I know you do bake very well! I remember your delicious banana bread. Merry Christmas to you too!

  8. This is brilliant, Sissi. I hate realizing too late I’m out of something and I’ve yet to branch into cracker territory. Have a great Christmas.

  9. Happy Christmas Sissi. I have enjoyed reading your blog so much and these look the perfect accompaniment to serve with pre-dinner drinks. I have found that Waitrose in England sells Reblochon cheese and one of my early resolutions for the New Year is to make your Tartiflette dish, which looks so delicious, served with lots of white wine, of course. I hope you will have a happy and successful 2012

    1. Hi, Helen. It’s such a pleasure to see you again here! Thank you for the compliments. I am very flattered.
      I would have never suspected Reblochon available in the UK! It’s great news. I hope you make Tartiflette very soon and of course I hope you like it. Do not forget the wine of course πŸ˜‰ Merry Christmas and Happy New Year to you and your whole family!

  15. Wonderful idea Sissi! I love the star shapes! I’m going to keep this in mind always for a last minute appetizer. And actually, will plan for this in my next cocktail hour!!

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