These creepy nibblies with eerie pepperoni fingernails and rosemary knuckles are also extremely tasty, since they’re made with choux pastry, the same thing you use to make eclairs. It isn’t complicated—the eggy dough is lightly cooked on the stovetop before you spread it on the baking sheet.
Recipe from "Ghoulish Goodies" by Sharon Bowers/Storey Publishing.
|1 cup water||4 eggs|
|1 stick (1/2 cup) butter||1 tablespoon Dijon mustard|
|1 cup flour||1 cup grated extra sharp Cheddar|
|1 teaspoon salt||1 egg yolk mixed with 1 tablespoon water|
|1 teaspoon cumin||Dried whole rosemary leaves|
|1 teaspoon chili powder||8 to 10 slices pepperoni, chopped into "nails"|
Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with waxed paper or parchment.
In a heavy-bottomed saucepan over medium heat, bring the water and butter to a boil. Remove pan from heat and stir in the flour, salt, cumin and chili powder. Return to heat and cook, beating constantly with a wooden spoon, for 1 to 2 minutes.
Remove from heat and stir until slightly cooled. Beat in the eggs, one at a time, making sure each one is mixed in before adding the next. Stir in the mustard and cheese.
Put the dough in a Ziploc bag and cut a 1/2-inch hole in one corner. Squeeze 3-inch-long fingers onto the prepared baking sheets. (You can also spoon it on in 3-inch strips.) Brush each finger with egg yolk and press a pepperoni “nail” into the tip. Lay a few rosemary leaves just under the nail and in the middle of the finger to look like the knuckle lines.
Bake 15 to 18 minutes, until fingers are browned and edges are crisp.
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