Gorgonzola Wafers
Buttery, cheesy, and delightfully crisp, Gorgonzola Wafers are the perfect savory treat for any occasion. These elegant, bite-sized wafers combine the bold, tangy flavor of Gorgonzola with the nutty richness of Parmesan, balanced by a subtle hint of cayenne pepper for a delicate kick. Made with a simple dough of chilled butter, all-purpose flour, and just a touch of salt, these wafers come together quickly and bake to golden perfection in under 15 minutes. Whether served as a stand-alone appetizer, a sophisticated pairing for soups and salads, or an indulgent snack with wine, these homemade wafers are guaranteed to impress. Plus, they’re easy to prepare and store, making them a make-ahead favorite for entertaining or everyday nibbling. Try this gourmet recipe to elevate your snack game with the irresistible charm of handcrafted cheese wafers!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 90 grams Unsalted butter, chilled and cubed
- 75 grams Gorgonzola cheese, crumbled
- 30 grams Grated Parmesan cheese
- 0.5 teaspoons Cayenne pepper (optional, for a slight kick)
- 0.25 teaspoons Salt
- 1 tablespoons Water, ice-cold
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a food processor, combine the all-purpose flour, chilled butter, crumbled Gorgonzola cheese, grated Parmesan cheese, cayenne pepper (if using), and salt.
Pulse the mixture several times until it forms a crumbly dough. If the dough is too dry, add one tablespoon of ice-cold water and pulse again until it comes together.
Transfer the dough to a clean work surface and gently knead it into a cohesive ball. Avoid overhandling to keep the wafers tender.
Place the dough between two sheets of parchment paper. Roll it out to a thickness of about 3-4mm (1/8 inch) using a rolling pin.
Using a round cookie cutter (approximately 5cm or 2 inches in diameter), cut out the wafers and place them on the prepared baking sheets, spacing them about 2cm (1 inch) apart.
Gather any leftover dough, roll it out again, and cut out more wafers until all the dough is used.
Bake the wafers in the preheated oven for 12-15 minutes, or until they are golden brown and crisp around the edges.
Remove the baking sheets from the oven and allow the wafers to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Gorgonzola wafers as an appetizer, snack, or accompaniment to soups and salads. Store any leftovers in an airtight container at room temperature for up to 3-4 days.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 2119 mg | 92% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.3 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 768 mg | 59% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
