Palmiers, Sweet and Savory

June 23rd, 2012 by Erin Gennow
Blackstick Blue Cheese Palmier

Blackstick Blue Cheese Palmier

Palmiers, Sweet and Savory

These little treats are fun for many occasions.  The possibilities for flavors and varieties are endless.  Simple cinnamon and sugar filling is wonderful too!

Prep Time: 40 to 60 minutes, includes defrosting and chilling time

Cook Time: About 10 minutes

Makes: 30 Palmiers

Ingredients

2 sheets puff pastry

¾ cup grated sharp cheddar cheese

½ to ¾ cup fruit jam or preserves

All-purpose flour for rolling out the pastry

Equipment

Rolling pin

Baking Sheet

Parchment paper

Knife

Process

Preheat the oven to 400 degrees Fahrenheit.

Line 1-2 baking sheets with parchment paper.

Grate the Parmigiano-Reggiano cheese.

Roll out both sheets of puff pastry dough until each is about ⅛ to ¼ inch thick and approximately 12 inches wide and 16 inches long.

On one sheet of puff pastry, sprinkle the surface all over with the grated cheddar cheese, leaving about ¼ inch border on all edges.

On the other sheet of puff pastry, spread a thin layer of preserves over the surface, again leaving about a ¼ inch border on all edges.

Take the cheese covered dough, and with a short end closest to you roll the dough just to the center.  Turn the dough around and roll the other edge, so it meets the first rolled edge in the center.

Repeat with the jam covered pastry dough.

Filling and Rolling Palmiers

Filling and Rolling Palmiers

Place these logs on a baking sheet and into the freezer for about 10-20 minutes to firm up a bit.

Once firm, remove the logs and slice them into about ⅛ inch to ¼ inch think slices.  Lay each slice on a parchment lined baking sheet.  Give them a bit of room as they will puff and expand a bit.

Bake the palmiers in a 400 degree oven for about 10 to 12 minutes until slight puffed and golden.

Let rest for a couple of minutes and serve!

Blueberry Palmier

Blueberry Palmier

A year ago on The Daily Morsel

Two years ago on The Daily Morsel

Share

Tags: , , , , , , , , , , ,

Leave a Reply