You can purchase the tub and spread the cream cheese from that, or you can buy the brick-style cream cheese (although I don't think Tofutti makes a brick-style) and spread the pepper jelly on top, refrigerate, and then spread on the crackers. Nowadays with my IBS I'd have to substitute regular or light or fat-free cream cheese with a non-dairy version, such as Tofutti Better Than Cream Cheese. I remember my mom telling my grandma that we should introduce her to "crackers, cream cheese, and pepper jelly" and grandma said, "who are they, your cats?" Lol. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.Īnother childhood favorite of mine for a snack or appetizer. Transfer the baking sheets to wire racks to cool.Check them midway through baking, and rotate sheets if your oven bakes unevenly. Bake until golden at their centers and just starting to toast at their edges, about 20 minutes.This dough won't expand or flatten after baking. Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another.Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil. Line two large baking sheets with parchment paper or nonstick baking mats. Refrigerate until well chilled and completely firm overnight is ideal. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar.Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough. Transfer mixture to a large stainless-steel bowl.Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.