Photo: Savory Cheese Palmiers Recipe
Ingredients
- 6 tablespoons grated parmesan cheese, divided
- 1/2 box (17.3-ounce) frozen puff pastry, thawed (recommended: Pepperidge Farms)
- 1 egg, lightly beaten
- 1 tablespoon water
- 1/4 cup shredded Italian cheese blend
- 1 teaspoon paprika
Directions
Sprinkle work surface with 1 tablespoon grated Parmesan.. Unfold thawed puff pastry sheet on Parmesan. Lightly beat egg with 1 tablespoon of water. Lightly brush puff pastry with egg wash.
In a medium bowl, combine 2 tablespoons Parmesan, Italian cheese blend, and paprika. Sprinkle 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 freeze at least 30 minutes.
Preheat oven to 400 degrees F. Line baking sheet with parchment paper; set aside.
Cut 1/8-inch thick slices starting a the shortest edge. Sprinkle "faces" of palmier with remaining parmesan cheese and lay "face" up on prepared baking sheet, two inches apart.
Bake in preheated oven for 20 minutes. Serve warm or at room temperature.
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By claregirl
Newtown, CT
on December 09, 2011
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I combined this with a recipe I already had and made some changes suggested by other reviews. I rolled out the pastry sheet to a 10X14 rectangle, increasing the Italian cheese blend to 1 cup along with the 2 tablespoons Parmesan cheese and reduced the paprika to 1/4 teaspoon because the cooked cheese had an unappealing red color when I used 1 teaspoon. I also added 1 teaspoon garlic powder. I folded it in this way - the long ends over each other like folding a letter and then folded it once more in half. I cut them in 1/4 inch slices, brushed them with the remaining egg wash and baked at 375 for 25 minutes. They are much better than the simple Parmesan cheese Palmiers that I usually make. I don't feel comfortable giving it 5 stars when I made so many changes to the original recipe.
By sntneal
katy,tx
on March 24, 2011
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this was one of the best things i've made of hers!! these palmiers were FANTASTIC! i did however add more cheese and i used parm, asaigo, sharp cheddar, mozz, and some italian blend. i also diced up some pancetta and crisped it up and sprinkled it on the dough before rolling it up along with some fresh grated garlic. AMAZING! i'll be making this over and over again. could not stop eating it. even my 1 yr old son loved it. thanks sandra!
By Liliyal
Marlboro, NJ
on February 04, 2011
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This is such a great recipe. Have been making this for all my parties and even for the potluck party at work. Everyone loves them and I love how easy it is to make and how great they look.
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