It might seem like an ambitious undertaking to make homemade crackers for Thanksgiving, the busiest cooking day of the year, but these easy crackers are made from a basic pie dough, so if you make (or purchase) an extra batch when preparing your pies, these easy crackers will come together in a snap. They’re the perfect snack to serve guests with a cocktail or glass of Champagne while you’re getting ready for the main event.
Marinated Feta with Seeded Crackers
For the marinated feta:
- 12 oz. (375 g) block of feta cheese, drained
- 2 fresh rosemary sprigs
- 3 thin lemon slices
- 1 Tbs. fresh lemon juice
- 2 small dried chiles
- 1 bay leaf
- 1 1/2 cups (12 fl. oz./375 ml) extra-virgin olive oil, or as needed
- Freshly ground pepper
For the seeded crackers:
- 1 batch Basic Pie Dough
- 1 egg
- 1 Tbs. black sesame seeds
- 1 Tbs. flaky sea salt
- Sweet smoked paprika for sprinkling
1. To make the marinated feta, cut the feta into 2-inch (5-cm) cubes and place in a large glass jar with a lid. Add the rosemary sprigs, lemon slices, lemon juice, chiles and bay leaf to the jar. Pour the olive oil into the jar until it just covers the feta. Add a few grinds of pepper. Cover the jar and refrigerate at least 12 hours and up to 2 weeks.
2. Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.
3. To make the crackers, roll out the dough into a square about 13 inches by 13 inches (33 by 33 cm) and 1/8 inch (3 mm) thick. Trim the edges, then cut the square in half. Cut each half crosswise into strips, each about 6 1/2 inches (16.5 cm) long and 3/4 inch (2 cm) wide. Transfer the strips to the prepared baking sheet in a single layer. Refrigerate for 15 minutes.
4. In a small bowl, whisk together the egg and 1 Tbs. water. Using a pastry brush, lightly brush each pastry strip with the egg wash. Sprinkle each pastry strip with the sesame seeds, salt and a pinch of paprika. Bake until the crackers are crisp and golden brown on the bottom, 16 to 18 minutes. Transfer the baking sheet to a wire rack and let the crackers cool completely. (The crackers can be stored in an airtight container for up to 2 days.)
5. To serve, remove the feta cubes from the olive oil and place in a small serving bowl. Serve with the crackers alongside. Serves 6.
Williams Sonoma Test Kitchen