Herb-Cheese Palmiers
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Everyday Food, November 2009
- Yield Serves 8
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Ingredients
- 1 sheet thawed puff pastry (from a 17.3-ounce package)
- 1 tablespoon extra-virgin olive oil
- 1/4 cup grated extra sharp cheddar
- 3 tablespoons grated Parmesan
- 3 tablespoons chopped fresh herbs (such as thyme, sage, and oregano)
- 1/4 teaspoon coarse salt
- 1 large egg yolk
- 1/2 teaspoon water
Directions
- Preheat oven to 375 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out 1 sheet thawed puff pastry to a 10-by-16-inch rectangle. Brush with olive oil and sprinkle with cheddar, Parmesan, herbs, and salt. Fold dough lengthwise into thirds (like a letter), then fold in half. Refrigerate until slightly firm, about 10 minutes. Cut dough crosswise into 1/4-inch-thick slices (you should have about 38).
- Place slices on 2 large baking sheets. Refrigerate until firm, about 30 minutes. (To store, cover with plastic wrap and refrigerate, up to 1 day.) In a bowl, combine egg yolk with water. Brush tops of palmiers with egg wash. Bake until golden brown, about 25 minutes, rotating sheets halfway through.
It was ok. You need to really cake on the cheese and perfect your cutting skills. I would really like to find a complimentary dip or spread for it, and it would be awesome.
I was not particularly crazy about these. The herbs took over the taste. If I do this again, I'll double the cheese and half the herbs. They look beautiful and the puff pastry is delicious.
I was not particularly crazy about these. The herbs took over the taste. If I do this again, I'll double the cheese and half the herbs. They look beautiful and the puff pastry is delicious.