Parmesan and Chive Triangles

Instructions

MAKE THE PASTRY DOUGH WITH PROPER TIMING:
1. In large bowl, combine all-purpose flour, salt, and baking powder, whisking to distribute evenly.
2. Add cold cubed butter to flour mixture.
3. Using pastry cutter, two knives, or fingertips, cut butter into flour until mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
4. Stir in freshly grated Parmesan cheese and finely chopped homegrown chives.
5. Add black pepper for additional savory depth.
6. In small bowl, whisk together egg and 3 tablespoons cold milk until well combined.
7. Add egg mixture to flour mixture and stir with fork just until dough begins to come together, adding extra milk 1 tablespoon at a time if needed (dough should be slightly shaggy but hold together when pressed).
8. Turn dough out onto clean surface and gently gather into cohesive ball without overworking.
9. Form into flat disc about 1 inch thick, wrap tightly in plastic wrap.
10. Critical first rest: Refrigerate for 45 minutes minimum allowing gluten to relax, butter to firm, and flour to hydrate fully.

ROLL AND SHAPE WITH ADEQUATE RESTING:
11. Remove chilled dough from refrigerator and let sit at room temperature for 2-3 minutes to make rolling easier.
12. On lightly floured work surface, roll dough evenly to 1/4-inch thickness, working from center outward and rotating dough periodically for even thickness.
13. Using sharp knife or pizza cutter, cut dough into triangular shapes by first cutting into strips about 3 inches wide, then cutting diagonally to create triangles (should yield approximately 24 triangles).
14. Gather and re-roll scraps once to cut additional triangles (do not re-roll more than once or pastry will become tough).
15. Second rest period: Carefully transfer cut triangles to parchment-lined baking sheets, spacing about 1 inch apart.
16. Refrigerate arranged triangles for 30 minutes - essential for preventing shrinking and ensuring even baking.

PREPARE FOR EVEN BAKING:
17. While triangles chill, preheat oven to 375°F (190°C), allowing at least 15 minutes for oven to reach proper temperature.
18. Position oven rack in center of oven for optimal heat circulation.
19. Use oven thermometer to verify accurate temperature if available.
20. Ensure adequate spacing between triangles on baking sheets for even air circulation.

APPLY EGG WASH AND TOPPINGS:
21. In small bowl, whisk together beaten egg, milk, and pinch of salt until well combined.
22. Remove chilled triangles from refrigerator and brush tops thoroughly and evenly with egg wash using pastry brush.
23. Ensure egg wash reaches all edges, corners, and visible surfaces for even golden color, dabbing off any excess that pools in corners.
24. Sprinkle tops generously with extra grated Parmesan cheese, extra chopped fresh chives, and flaky sea salt.

BAKE TO EVEN GOLDEN BROWN:
25. Place baking sheet in preheated oven on center rack.
26. Set timer for 8-9 minutes for first half of baking.
27. At 8-9 minute mark, rotate baking sheet 180 degrees so front becomes back, ensuring equal heat exposure to all triangles.
28. Continue baking for additional 7-9 minutes (15-18 minutes total) until triangles are evenly golden brown on all visible surfaces.
29. Watch carefully during final minutes and rotate again if needed for uniform color.
30. Triangles should be crisp, golden brown throughout with no pale sides or dark spots, and feel firm when gently pressed.

COOL AND SERVE:
31. Remove from oven and let rest on baking sheet for 2-3 minutes to firm up.
32. Transfer triangles carefully to wire cooling rack using thin spatula.
33. Cool for at least 5 minutes before serving to allow pastry to crisp fully.
34. Arrange cooled triangles on serving platter to showcase even golden color.
35. Serve warm or at room temperature while still crisp.

STORAGE AND SERVING:
Best served fresh on day of baking for optimal crispness
Store cooled triangles in airtight container at room temperature up to 2 days
To refresh crispness, reheat in 300°F (150°C) oven for 5-7 minutes
Unbaked cut triangles can be frozen on baking sheet, then transferred to freezer bag and frozen up to 1 month (bake from frozen, adding 2-3 minutes to baking time)
Perfect for cocktail parties, afternoon tea, or casual entertaining with savory Parmesan and herbaceous chive flavors shining through crisp flaky pastry