Pour flour, parmesan cheese, sugar and salt into a food processor. Pulse a few times to mix evenly. Cut cold butter into cubes and pour into food processor. Pulse again until the butter and dry ingredient mixture has a sand like texture.

Make a small bowl of cold water with ice cubes in it. Add 1 tbsp of ice cold water into the food processor and run. Add a touch more water if a dough ball does not form. The dough should come together with 1-2 tbsp of water and form an even dough ball.

Take the dough out of the food processor and place on a piece of plastic wrap. Form into a rectangle, wrap in the plastic and place in the fridge for one hour.

Preheat the oven to 350F and line a baking sheet with parchment paper. Take the dough out of the fridge and unwrap on a floured surface. Roll the dough out until it is about ¼” thick.

Cut out rounds with a small circle cookie cutter (about 1” in diameter) cut out as many circles as possible and lay on the baking sheet. Re-roll the dough scraps, cut more rounds out and place on the baking sheet. Repeat this until all dough is used.

Bake in oven at 350F for 13-15 minutes. The rounds should be golden brown and fully cooked through. They can easily burn so check at 13 minutes and cook a bit longer if needed.

While the rounds cook, pour the cream cheese and red pepper jelly into a food processor and process until evenly combined. Pour into a plastic bag or a piping bag and place in the fridge.

Remove the cooked cracker rounds from the oven and allow to cool completely. Once cooled, add a 1 tsp dollop of the pepper jelly and cream cheese mixture on top of each cracker. You can do this by cutting the corner off of a plastic baggie OR by using a star tip attachment on a piping bag.

Break or cut candied pecans in half and place one half candied pecan on each dollop of cheese on the cracker. Serve immediately or if making ahead, store in an airtight container in the refrigerator for up to 1 day before serving.