Recipe courtesy of Sandra Lee
Save Recipe Print
Total:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min
Yield:
12 servings
Level:
Easy
Total:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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