- 6 tablespoons grated Parmesan cheese
- 1/2 (17.3-ounce) box frozen puff pastry, thawed (recommended: Pepperidge Farms)
- 1 egg, lightly beaten
- 1 tablespoon water
- 1/4 cup shredded Italian cheese blend
- 1 teaspoon paprika
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.