Geometric Half Page Menu Recipe

Make dough

Place flour, sugar, and salt in a medium bowl or food processor. Cut cold butter into small cubes and work into flour with a pastry cutter or pulse in the processor until mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Sprinkle ice water, one tablespoon at a time, and gently mix until dough just comes together. Do not overwork. Gather into a disk, wrap in plastic, and chill for at least 30 minutes.

Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a rectangle about 10 x 12 inches and about 1/8 inch thick. Transfer to a parchment-lined baking sheet.

Using a ruler and a sharp knife or pizza cutter, cut geometric shapes: six equilateral triangles approximately 3 inches per side and six 2-inch circles. Reserve scraps to re-roll if needed. Chill shapes on the sheet 10 minutes before baking.

Brush shapes lightly with beaten egg and sprinkle turbinado sugar on top if using. Bake for 12–15 minutes or until edges are golden. Cool completely on a wire rack.

Prepare cream cheese filling

In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, egg yolk, and lemon zest; beat until fully combined and creamy. Chill briefly if too soft, about 10 minutes.

When crust triangles are cool, pipe or spread about 1 to 1.5 tablespoons of cream cheese filling onto each triangle, leaving a small border so edges remain crisp.

Make chocolate ganache

Place chopped chocolate in a heatproof bowl. In a small saucepan, bring heavy cream just to a simmer, then pour over chocolate. Let sit 1 minute, then stir until smooth. Stir in butter until glossy. Let cool until slightly thickened but still pourable.

Spoon about 1 tablespoon of warm ganache onto each baked circle, allowing it to settle to the edge but not drip over. Chill briefly (5–10 minutes) to set.

Arrange decorated triangles and circles on a half-page-sized serving board or platter in a geometric pattern (alternating shapes in rows or forming a tessellation).

Dust lightly with powdered sugar for contrast. Serve at room temperature for best texture; ganache should be set but slightly soft.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving to restore cream cheese and ganache texture.