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Cheese Wafers with Pepper Jelly

  • Makes: servings
  • Prep: 15 mins
  • Chill: 2 hrs to 24 hrs
  • Bake: 8 mins 400°F per batch


  • 2 cups all-purpose flour
  • 1/2 cup butter, cut up
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • Dash cayenne pepper
  • 2 cups shredded sharp cheddar cheese (8 ounces)
  • 3 tablespoons water
  • Purchased jalapeno pepper jelly


  1. In a food processor, combine flour, butter, sugar, salt, curry powder, and cayenne pepper. Cover and process with two or three on-off pulses until mixture resembles peas. Add cheese. Cover and process with two or three on-off pulses. Add the water, 1 tablespoon at a time, pulsing after each addition just until mixture is moistened.
  2. Gather mixture into a ball; divide in half. Shape each half into a 10-inch log. Wrap in plastic wrap and chill for 2 to 24 hours.
  3. Preheat oven to 400 degrees F. Grease a large baking sheet. Cut logs into 1/4-inch slices. Place slices on the prepared baking sheet. Prick slices with a fork. Bake for 8 to 10 minutes or until wafers are starting to brown on edges. Transfer to a wire rack; cool. Serve with pepper jelly.

From the Test Kitchen

Make-Ahead Directions:

Layer wafers between sheets of waxed paper in an airtight container; cover. Freeze for up to 3 months. To serve, thaw at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake wafers about 10 minutes or until heated through.

Nutrition Facts (Cheese Wafers with Pepper Jelly)

  • Per serving:
  • 33 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 6 mg chol. ,
  • 33 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 1 g pro.

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