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.
PALMIERS
Steps:
- Preheat the oven to 450 degrees F.
- Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
- Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
SAVORY MUSHROOM AND PARMESAN PALMIERS
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Provided by Union Square Events
Categories Appetizer Mushroom Parmesan Shallot Garlic Wine Tarragon Thyme Party Phyllo/Puff Pastry Dough Christmas New Year's Eve Oscars Christmas Eve Sugar Conscious Vegetarian Pescatarian Kosher Cheese Week
Yield 48 palmiers
Number Of Ingredients 20
Steps:
- Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.
- On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.
- Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.
- Do ahead
- Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8-10 minutes before serving.
SAVORY PALMIERS
Frozen puff pastry becomes your best friend in this recipe. (I didn't have a box on hand when writing up this recipe so the 16 oz. is a guess. Just buy one box with 2 sheets of puff pastry.) It's so easy to use and is available in the freezer aisle in most grocery stores. Palmiers are usually sweet but here they are baked with pesto, goat cheese and sun-dried tomatoes to make a savory treat. Great to serve with cocktails. Recipe by Ina Garten, The Barefoot Contessa.
Provided by LifeIsGood
Categories Cheese
Time 1h15m
Yield 40 hors d'oeuvres
Number Of Ingredients 6
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 PALMIERS
Categories Appetizer Side Bake Quick & Easy Parmesan Summer Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 64 palmiers
Number Of Ingredients 4
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.
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Category Appetizer, SnackCalories 192 per servingTotal Time 1 hr 30 mins
- Lay one sheet of puff pastry on a lightly-floured surface. The dough should be about 1/8-inch thick; if needed, roll it out slightly.
- Spread the dough with 1 tablespoon of cream-style horseradish. Distribute the remaining ingredients across the pastry, in the following order: 1 cup Gruyère, 1/3 cup caramelized onions, half of the crumbled bacon, 1/2 teaspoon chopped fresh thyme. Place a piece of plastic wrap or parchment paper on top of the pastry and press down gently to compact layers (or, gently roll over it with a rolling pin).
- Starting at one of the long sides, tuck and roll the pastry until you reach the center of the sheet. Roll the opposite end toward the center until the two rolls meet. Dab a few drops of water onto the pastry if the rolls don't stick together in the center.
SAVORY PALMIERS WITH PARMESAN AND BLACK PEPPER - BON …
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4/5 (3)Estimated Reading Time 2 minsServings 15
- Real Talk: Yes, rolling up the pastry at both long ends into a log and making fancy palmiers is sure to impress your guests, but if you’re truly in a pinch before party time, you can roll up the log like a cinnamon roll before cutting up into pieces. But only if you’re really that behind!
- Preheat oven to 400°. Roll out pastry on a lightly floured surface just to smooth out any creases. If you’re using a package of pastry that has 2 sheets, simply stack the sheets and roll out to a rectangle between ¼"–⅛" thick. Brush surface with egg wash (which is just a beaten egg that will make the dough a beautiful color after baking) and sprinkle cheese evenly over, followed by pepper.
- Okay, here comes the fun part: With 1 long side facing you, fold both long sides in toward the center line so the edges meet in the middle (do not overlap); press down gently to flatten. Brush exposed pastry with egg wash. Now roll the sides you just folded lengthwise toward the center to form a double-spiral log with a seam running down the middle. Squeeze all along length of log to adhere. Roll whole log away from you 90° so seam is facing away from you. Trim about ½” off 1 end to clean up the edge, then slice log crosswise into ½”-thick pieces (you should have about 15).
- You’re almost done! Transfer pieces cut side up to a parchment-lined baking sheet, spacing about 2" apart. Brush outside edges of pastry with egg wash, avoiding cut sides on top. Chill until pastry is firm, 10–15 minutes.
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