Savory Cheese Palmiers Food

SAVORY PALMIERS WITH CHEESE AND HERBS

Steps:

• Combine the gruyere and parmesan cheese in a small bowl. Set aside.
• Place one sheet of puff pastry in the refrigerator. Gently unfold the second sheet on parchment paper or a lightly floured surface. Using a rolling pin, thin out the dough until it's approximately 9 x 12 inches.
• Sprinkle 1/2 the cheese mixture, 1/2 tablespoon sage, and 1 teaspoon Italian seasoning evenly over the puff pastry and gently press into the surface. Using a knife or bench scraper, lightly draw a line down the center of the dough lengthwise to use as a guide.
• Starting on one side, roll the dough tightly toward the center, frequently pressing to prevent air holes. Repeat this step on the other side. Wrap the dough in plastic and then freeze or chill in the refrigerator until very cold, at least 20 minutes. Repeat with the remaining ingredients.
• Preheat the oven to 425 degrees F, and line a large baking sheet with parchment paper.
• Place one roll on the counter. Cut off a bit of each end, and then thinly slice the dough into 1/4 inch pieces, placing 1 inch apart on the baking sheet. (Note: If the dough begins to unroll while slicing, try cutting thicker palmiers and sliding each piece off the knife directly onto the baking sheet. They will come together while baking)
• Brush each palmier lightly with olive oil, and sprinkle with a bit of salt and pepper.
• Bake (in batches if necessary) for approximately 6 minutes, or until the side facing down is golden brown. Flip the palmiers and cook for an additional 3-5 minutes. Allow to cool before serving.
• Store in an airtight container for up to 1 week.

HERB-CHEESE PALMIERS

Steps:

• Preheat oven to 375 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out 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.

SAVORY PALMIERS

Steps:

• Lightly flour a board and carefully unfold one sheet of puff pastry.
• Roll the pastry lightly with a rolling pin until it is 9 1/2 x 11 1/2 inches.
• Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
• Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly.
• Place on sheet pan lined with parchment paper.
• Repeat with the second sheet of puff pastry, using the remaining ingredients.
• Cover both rolls with plastic wrap and chill for at least 45 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Cut the prepared rolls of puff pastry into 1/4 inch thick slices and place them faceup 2 inches apart on sheet pans lined with parchement paper.
• Bake for 14 minutes, until golden brown.
• Serve warm.

SAVORY CHEESE PALMIERS

Steps:

• Sprinkle work surface with some of the grated Parmesan cheese. Unfold a thawed sheet of puff pastry on top of the cheese. Brush the pastry with egg wash made from 1 egg beaten with 1 tablespoon water.
• Combine 2 tablespoons Parmesan cheese, shredded Italian cheese blend, and 1 teaspoon paprika. Sprinkle over the surface. Press into the pastry.
• Fold the top and bottom edge of the pastry to the center. Fold the pastry in half, from left to right. Fold in half, top to bottom. Cover and refrigerate 30 minutes.
• Preheat the oven to 350 degrees F.
• Cut 1/8-inch thick slices, starting at shortest edge. Dip flat faces of palmiers in remaining Parmesan and lay on baking sheet. Bake for 20 minutes, or until golden brown.

SAVORY PALMIERS

Steps:

• Preheat oven to 400°F. Line baking sheets with Silpat or parchment.
• Sprinkle some cheese on a work surface and cover it with a puff pastry sheet. Then sprinkle more cheese evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the square so that the sides meet in the center. Fold in same sides of the pastry again to meet in center.
• Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in cheese and arrange, a cut side down, on lined baking sheet. Repeat with three remaining pastry sheets.
• Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.

SAVORY CHEESE PALMIERS COURTESY OF SANDRA LEE

Steps:

• Sprinkle work surface with 1 tablespoon grated parmesan.
• Unfold thawed puff pastry sheet on grated parmesan.
• Lightly beat egg with 1 tablespoon water.
• Lightly brush puff pastry with egg wash.
• In a meduim bowl, combine 2 tablespoons parmesan, Italian cheese and paprika.
• Sprinkle cheeses over surface of pastry sheet.
• Lightly press cheese into pastry.
• Fold top and bottom edges of pastry to the center.
• Next fold pastry in half from left to right.
• Now, fold in half top to bottom.
• wrap and freese at least 30 minutes.
• Preheat oven to 400 degrees.
• Line baking sheet with parchment paper.
• set aside.
• Cut 1/8 inch thick slices starting at the shortest edge.
• Sprinkle "faces" of palmier with remaining parmesan cheese.
• Lay face up on prepared baking sheet.
• two inches apart.
• Bake in preheated oven for 20 minutes.
• serve warm.