Savory Cheese and Herb Palmiers

Savory Cheese and Herb Palmiers

servings
40
palmiers

Ingredients









Cooking Instructions

1

Combine parmesan and alpine-style cheese in small bowl.


2

Place 1 sheet puff pastry in refrigerator to prevent pastry from becoming too soft. Gently unfold other sheet of parchment paper on lightly floured surface. Roll dough until it is approximately 9x12 inches.


3

Starting on 1 side, roll sheet tightly toward center line, frequently pressing to prevent air holes. Repeat this procedure with dough on remaining side. Wrap dough rolls in plastic or parchment paper; freeze or chill in refrigerator until very cold, at least 25 minutes. Repeat with remaining pastry sheet and ingredients.


4

Heat oven to 425°F. Line large baking sheet(s) with parchment paper.


5

Place 1 roll on flat cutting surface. Cut ends off each roll; slice into 1/4-inch wide pieces, placing 1 inch apart on prepared baking sheet (if dough begins to unroll while slicing, try cutting thicker palmiers and sliding each piece off knife directly onto baking sheet). Brush each palmier lightly with olive oil; sprinkle lightly with salt and pepper. Repeat procedure with remaining dough roll.
 


6

Bake in batches, if necessary for approximately 6 minutes, or until palmier bottoms are caramelized. Gently flip palmiers; bake additional 3-5 minutes. Allow to cool before serving.


Ingredients









Cooking Instructions

1

Combine parmesan and alpine-style cheese in small bowl.


2

Place 1 sheet puff pastry in refrigerator to prevent pastry from becoming too soft. Gently unfold other sheet of parchment paper on lightly floured surface. Roll dough until it is approximately 9x12 inches.


3

Starting on 1 side, roll sheet tightly toward center line, frequently pressing to prevent air holes. Repeat this procedure with dough on remaining side. Wrap dough rolls in plastic or parchment paper; freeze or chill in refrigerator until very cold, at least 25 minutes. Repeat with remaining pastry sheet and ingredients.


4

Heat oven to 425°F. Line large baking sheet(s) with parchment paper.


5

Place 1 roll on flat cutting surface. Cut ends off each roll; slice into 1/4-inch wide pieces, placing 1 inch apart on prepared baking sheet (if dough begins to unroll while slicing, try cutting thicker palmiers and sliding each piece off knife directly onto baking sheet). Brush each palmier lightly with olive oil; sprinkle lightly with salt and pepper. Repeat procedure with remaining dough roll.
 


6

Bake in batches, if necessary for approximately 6 minutes, or until palmier bottoms are caramelized. Gently flip palmiers; bake additional 3-5 minutes. Allow to cool before serving.


More Recipes Like This


previous
next