Cheddar Pepper Palmiers Recipes

APPLE CHEDDAR PALMIERS

Steps:

• Preheat a skillet to medium-high. Saute the apples and shallots in butter for 3-5 minutes. Add the nutmeg and salt and pepper to taste.
• Lay each piece of puff pastry on its own piece of parchment paper and roll them lightly.
• Top both pieces with apple mixture and distribute evenly. Then top with them with shredded cheese.
• Fold the pastry sheets inward ¼ of the width on both ends. Fold in again so that the dough meets in the middle. Fold one more time.
• Wrap the rolls in the paper and put the rolls in the fridge for at least 30 minutes to chill before cutting. (Wrap them well if you are prepping ahead).
• When ready to bake, preheat the oven to 450 degrees F. Carefully slice each roll into 12-15 ½ inch slices and lay flat on parchment paper lined baking sheets. Whisk the egg and brush it over the tops. Bake for 12-14 minutes.
• Cool before lifting!

SPICY CHEDDAR PALMIERS

Steps:

• In a small bowl stir together chili powder, brown sugar, cayenne, and salt. On a work surface sprinkled with 2 tablespoons parsley roll out 1 sheet puff pastry into a 12-inch square. Sprinkle square evenly with half of spice mixture and 3/4 cup Cheddar, pressing cheese gently onto pastry. Roll up 1 edge to middle of pastry sheet and roll up parallel edge in same manner so that the 2 rolls are touching. Repeat procedure with remaining parsley, pastry sheet, spice mixture, and Cheddar. Wrap pastry rolls in plastic wrap and chill 30 minutes. Pastry rolls may be made 2 weeks ahead and frozen, wrapped well in refrigerator 2 hours before proceeding.
• Preheat oven to 375°F.
• Cut pastry rolls with a sharp knife crosswise into slices just under 1/2 inch thick and arrange 1 inch apart on large baking sheets. Bake palmiers in batches in middle of oven 20 minutes, or until golden brown, and transfer with a metal spatula to racks to cool.

CHEDDAR PEPPER PALMIERS

Steps:

• Toss Cheddar, Parmigiano-Reggiano, pepper, and salt in a bowl. Sprinkle 1/4 cup cheese mixture onto a work surface. Unfold 1 pastry sheet and place over cheese. Using a rolling pin, flatten the dough into a 10-inch square, then sprinkle 1/2 cup cheese mixture all over top of pastry, pressing lightly to adhere. Fold sides of 2 ends to meet in center, then fold once more into center and press ends together. Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minutes). Repeat with remaining cheese and second sheet of pastry. While dough chills, preheat oven to 400F with racks in upper and lower parts of oven. Line 2 large baking sheets with parchment paper. Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap pastry and cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on baking sheets. Bake, turning palmiers over and switching position of pans halfway through, until golden and pastry is cooked through, 18 to 22 minutes total. Transfer palmiers to rack to cool. Repeat cutting and baking remaining pastry on cooled sheets. Make ahead: Dough can be assembled up to 3 days ahead. Palmiers can be baked 1 day ahead and kept in an airtight container at room temperature. Read more: http://www.kitchendaily.com/recipe/cheddar-pepper-palmiers-149802/#ixzz1BFOLYkwz

RED PEPPER, WALNUT & GOAT'S CHEESE PALMIERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the puff pastry to a large rectangle. Spread the goat's cheese over the pastry. Roughly chop the peppers and walnut pieces, then sprinkle over the cheese. Roll up one edge of the pastry into the centre, then repeat with the opposite edge to meet in the middle. Cut into 20 slices, place on a baking tray and bake for 10-12 mins until golden.

CHEDDAR PEPPER CRISPS

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in cheese. Sprinkle with water and vinegar. Toss with a fork until a ball forms. Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm., Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-in. circle. Cut into eight wedges and place on greased baking sheets. Sprinkle with pepper; lightly press into dough. Bake at 375° for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in an airtight container.

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.

GRUYERE AND CRAB PALMIERS

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels., Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of edges. Sprinkle with half the cheese and half the pancetta., Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes., Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Cover and freeze unbaked sliced palmiers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; close tightly and return to freezer. To use, bake palmiers as directed.