Herb Cheese Palmiers Recipes

HERB-CHEESE PALMIERS

Steps:

• Preheat oven to 375 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out puff pastry to a 10-by-16-inch rectangle. Brush with olive oil and sprinkle with cheddar, Parmesan, herbs, and salt. Fold dough lengthwise into thirds (like a letter), then fold in half. Refrigerate until slightly firm, about 10 minutes. Cut dough crosswise into 1/4-inch-thick slices (you should have about 38).
• Place slices on 2 large baking sheets. Refrigerate until firm, about 30 minutes. (To store, cover with plastic wrap and refrigerate, up to 1 day.) In a bowl, combine egg yolk with water. Brush tops of palmiers with egg wash. Bake until golden brown, about 25 minutes, rotating sheets halfway through.

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.

SAVORY CHEESE PALMIERS

Steps:

• 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.

GARLIC HERB PALMIERS RECIPE

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line two baking sheets with parchment paper. Combine the oil and garlic (to taste) in a small saucepan over low heat; cook for 5 to 7 minutes, stirring often, until the garlic is soft and tender. Stir in the rosemary, thyme and sage; cook for 1 minute more, then let cool completely. Stir in the smoked paprika, salt and pepper. Lightly dust a clean work surface with flour. Roll out the puff pastry there, into a rectangle about 1/4 inch thick, with one of the long sides parallel to the work surface's edge. Spread the cooled garlic mixture evenly over the rolled-out pastry, then scatter the Parm and Comte or Gruyere cheeses evenly over the surface. Fold both long sides in toward the center so their edges meet in the middle but do not overlap. Brush any exposed puff pastry with some of the beaten egg, then roll each long side toward each other to meet in the center. Gently squeeze all along the length of the double-roll log so they stick to each other. Refrigerate for about 20 minutes, or until slightly firm.Use a sharp knife to cut the refrigerated double-roll log crosswise into 32 to 35 slices of equal size, laying them about 1 1/2 inches apart on the baking sheets as you work. (You may have some end scraps, which you can bake and eat as cook's rewards.) Refrigerate for 15 to 20 minutes, until firm. Brush the tops of the palmiers with the remaining beaten egg. Bake for 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through, until golden brown and puffed. Cool completely. Serve at room temperature.

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.