I recently entered my recipe for Pimento Bow Ties in the Duke’s 100th Anniversary Contest – I was a runner up to the winner who submitted Alabama White BBQ Sauce – I’m in no way sad about this! Since my recipe was a runner-up, it’s still mine, and I thought, finally, I could definitely go ahead and share my recipe you with y’all!
Pimento Bow Tie Crisps – 4 dozen
2 1/4 cups White Lily all-purpose flour
1 3/4 teaspoons kosher salt
1 teaspoon cayenne pepper
1 tablespoon diced pimentos, drained, patted dry
8 ounces Duke’s mayonnaise
1 cup grated aged white Cheddar cheese, packed
1/2 cup grated orange Cheddar cheese, packed
1/2 cup grated Parmesan cheese
6 tablespoons ice water
In the bowl of a food processor, combine flour, salt, and cayenne pepper. Add the mayonnaise and pimentos, pulse until coarse in texture.
Place the flour mixture in a large bowl, add cheeses and mix until combined. Drizzle in the water, 1 tablespoon at a time. Test dough by squeezing between fingertips, it should stick together.
Lightly flour work surface and gather the dough on it, press into a rectangle. Fold into thirds, 2 times. Wrap tightly in cling wrap, and refrigerate for 1 hour.
Position a rack in the middle of the oven. Preheat the oven to 350°F. Line a baking sheet with parchment paper, and set aside.
Remove the dough from the fridge and let it rest at room temp for 10 minutes. Cut the dough in half and return the unused half to the fridge to repeat the process later.
Lightly flour work surface and roll the dough into a rectangle 12 to 14 inches long horizontally. The dough should be about an 1/8 inch thick. Cut horizontal strips to 1 1/4 inches wide, then cut the d
ough in vertical segments to form strips that are 2 inches wide.
Place 2 inch strips on the prepared baking sheet, to create a bow tie, give each rectangle a twist.
Bake for 15-18 minutes minutes or until light brown. Allow to cool on baking sheet.
Serve or store in an air-tight container for up to 3 days.
Happy Cooking! Bon Appetit!